Marshmallow-Surprise Hot Cocoa Cookies

Marshmallow-Surprise Hot Cocoa Cookies: The Ultimate Winter Treat

Winter is the perfect time to cozy up with a warm drink, and what better companion than these Marshmallow-Surprise Hot Cocoa Cookies? Imagine biting into a soft, chocolatey cookie only to discover a gooey marshmallow surprise hidden beneath a rich layer of melted chocolate. These cookies capture the essence of a comforting cup of hot cocoa, making them a delightful treat for the colder months. Perfect for holiday gatherings, cookie swaps, or simply enjoying by the fire, these cookies are sure to be a hit with everyone.

Why You’ll Love These Marshmallow-Surprise Hot Cocoa Cookies

These cookies combine the best of both worlds: the warmth and comfort of hot cocoa and the indulgence of a chocolate cookie. The rich, soft cookie base is enhanced with cocoa powder and hot cocoa mix, giving it a deep, chocolatey flavor. Topped with a melty marshmallow and a generous drizzle of semi-sweet chocolate, each cookie is a decadent treat that will leave you wanting more.

Ingredients

For the Cookies:

• 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)

For the Topping:

• 10–11 large marshmallows, cut in half
• 8 ounces (226g) semi-sweet chocolate, finely chopped

Directions

1. Make the cookie dough: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 2–3 minutes. Add the egg and vanilla extract, and beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
2. Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt until well combined.
3. Mix the dough: Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. The cookie dough will be thick. Finally, beat in the milk to bring the dough together. The dough will be thick and slightly sticky.
4. Chill the dough: Cover the dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. This step is essential for achieving the perfect texture.
5. Preheat the oven: When ready to bake, preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
6. Shape the cookies: Remove the cookie dough from the refrigerator. Scoop and roll the dough into balls using a heaping tablespoon (about 25-26g) per cookie. Place them 2–3 inches apart on the prepared baking sheets.
7. Bake the cookies: Bake the cookies for 10 minutes. Remove them from the oven and gently press a marshmallow half into the top of each cookie. Return the cookies to the oven and bake for an additional 2 minutes, allowing the marshmallow to soften.
8. Flatten the marshmallows: After baking, use the back of a spoon to gently press down on each marshmallow to slightly flatten it. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
9. Melt the chocolate: While the cookies cool, melt the chopped chocolate. You can do this in a double boiler or in the microwave. If using the microwave, heat the chocolate in 20-second increments, stirring after each, until completely melted and smooth.
10. Add the chocolate topping: Spoon the melted chocolate over each cooled marshmallow-topped cookie. Allow the chocolate to set at room temperature for 30-60 minutes. Once set, the cookies are ready to be stacked, stored, transported, or gifted.
11. Store the cookies: Store leftover cookies tightly covered at room temperature for up to 1 week.

Recipe Notes

• Prep Time: 15 minutes
• Chill Time: 2 hours
• Cooking Time: 12 minutes
• Total Time: 2 hours 30 minutes
• Servings: 24 cookies
• Calories: 190 kcal per cookie

Tips for Perfect Marshmallow-Surprise Hot Cocoa Cookies

• Chilling the dough: Don’t skip the chilling step! It helps prevent the cookies from spreading too much during baking and gives them a chewier texture.
• Customizing the flavor: Feel free to experiment with different types of hot cocoa mix or even add a pinch of cinnamon or chili powder for a unique twist.
• Gifting idea: These cookies make a delightful gift during the holiday season. Package them in a decorative tin or box for a thoughtful, homemade present.

These Marshmallow-Surprise Hot Cocoa Cookies are the ultimate winter indulgence, combining the best elements of hot cocoa and cookies in one delightful treat. Enjoy them with a cup of hot cocoa for the perfect cozy night in!

Print