Description
Marshmallow Hot Cocoa Surprise Cookies are decadent chocolate cookies packed with gooey mini marshmallows and chocolate chips, inspired by the comforting flavors of hot cocoa. These soft and chewy cookies feature a rich cocoa dough with bursts of melted marshmallow and chocolate in every bite, making them an irresistible treat for any chocolate lover.
Ingredients
Scale
Cookie Dough Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips (semi-sweet or milk chocolate)
- 1 cup mini marshmallows
For Dusting
- 1/2 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using medium speed on a mixer until the mixture is light and fluffy, which should take about 2-3 minutes. This step incorporates air for a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed mixture, mixing well after each addition. Then, incorporate the vanilla extract and mix until the batter is smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly mixed. This helps distribute the rising agent and cocoa powder uniformly.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined to avoid overworking the dough, which can make cookies tough.
- Fold in Mix-ins: Gently fold in the chocolate chips and mini marshmallows, ensuring they are evenly distributed throughout the dough for balanced chocolatey and marshmallow bites.
- Portion Dough: Use a cookie scoop or tablespoon to drop rounded balls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookie edges are set and the tops have a slightly puffed appearance. Be careful not to overbake for chewy texture.
- Cool on Baking Sheet: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes, allowing them to firm up slightly for easier removal.
- Transfer and Dust: Transfer the cookies to a wire rack to cool completely. Once cooled, dust the cookies lightly with powdered sugar to mimic a snowy hot cocoa look and add a touch of sweetness.
Notes
- For best results, use softened butter at room temperature for easier creaming.
- If mini marshmallows are not available, chop regular marshmallows into small pieces.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- These cookies freeze well; freeze baked cookies in a sealed container for up to 3 months.
- Adjust sugar dusting amount to preference, especially if serving to children sensitive to powdered sugar.
