Description
Marshmallow-Surprise Hot Cocoa Cookies are rich, chocolatey cookies loaded with natural cocoa powder and hot cocoa mix, topped with a gooey marshmallow half and a drizzle of melted semi-sweet chocolate. These delightful treats combine the comfort of hot cocoa with the fun of a surprise marshmallow center, perfect for chilly days or festive occasions.
Ingredients
Scale
Cookie Dough
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1/3 cup (27g) natural unsweetened cocoa powder
- 1/4 cup (40g) dry hot cocoa mix
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 teaspoons (10ml) milk (any kind, dairy or nondairy)
Topping
- 10–11 large marshmallows, cut in half
- 8 ounces (226g) semi-sweet chocolate, finely chopped
Instructions
- Cream Butter and Sugars: In a large bowl, use a handheld or stand mixer with a paddle attachment to beat the softened butter, granulated sugar, and brown sugar on medium-high speed until the mixture is fluffy and light in color, about 3 minutes. This step helps to incorporate air and create a tender cookie texture.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and beat on high speed until fully combined. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, natural cocoa powder, dry hot cocoa mix, baking soda, and salt until evenly mixed.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture. Beat on low speed until just combined, resulting in a thick and sticky dough. Then, add the milk and beat briefly to incorporate it evenly into the dough.
- Chill the Dough: Cover the cookie dough tightly and refrigerate for at least 2 hours and up to 3 days. Chilling thick dough is essential to control spread during baking and to develop flavors.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Scoop and Form Cookies: Remove the chilled dough from the refrigerator. Using a tablespoon measure (about 25-26g), scoop and roll the dough into balls. Space the dough balls 2–3 inches apart on the prepared baking sheets.
- Initial Baking: Bake the cookies for 10 minutes. The cookies will be slightly underbaked at this point to allow for marshmallow topping.
- Add Marshmallow Topping: Remove the cookies from the oven and gently press a halved marshmallow onto the top of each cookie. Return the cookies to the oven and bake for an additional 2 minutes, allowing the marshmallows to soften and slightly melt.
- Flatten Marshmallows: After baking, use the back of a spoon to gently press down on each marshmallow to slightly flatten and spread it over the cookie surface, creating a gooey topping.
- Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
- Melt Chocolate: Melt the finely chopped semi-sweet chocolate using a double boiler or microwave, heating in 20-second increments and stirring after each until smooth and fully melted.
- Drizzle Chocolate: Spoon the melted chocolate over each cooled marshmallow-topped cookie. Place cookies on a baking sheet or wire rack for the chocolate to set at room temperature, which takes about 30-60 minutes.
- Store Cookies: Once the chocolate has set, stack, store, or gift the cookies. Keep any leftovers tightly covered at room temperature for up to one week.
Notes
- You can prepare the cookie dough up to 3 days in advance and keep it chilled. For freezing, unbaked dough balls freeze well for up to 3 months, as do fully baked and cooled cookies. Thaw baked cookies at room temperature; chocolate may appear streaky or have surface condensation but remains delicious.
- The best chocolate for melting is baking chocolate bars, such as Baker’s or Ghirardelli semi-sweet or bittersweet chocolate. Avoid chocolate chips—they contain stabilizers that prevent smooth melting.
- Use natural unsweetened cocoa powder rather than Dutch-processed for this recipe.
- The dry hot cocoa mix should not contain mini marshmallows; if unavailable, omit and increase cocoa powder to 1/2 cup (45g).
- For larger batches, simply double all dough ingredients and chill for at least 3 hours.
- Refer to top cookie baking tips and recommended tools for best results, including using a paddle attachment, silicone mats or parchment, and proper mixing techniques.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16g
- Sodium: 115mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
