Description
These Marshmallow Hot Cocoa Surprise Cookies are a delightful treat combining rich chocolatey cookie dough, gooey marshmallow centers, and a smooth melted chocolate topping. Perfect for cozy winter days or holiday gifting, these cookies offer a nostalgic hot cocoa flavor in a fun, handheld form that melts in your mouth.
Ingredients
Scale
Wet Ingredients
- 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
- 2 teaspoons (10ml) milk (any kind, dairy or nondairy, is fine)
Dry Ingredients
- 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
Additional Ingredients
- 10–11 large marshmallows, cut in half
- 8 ounces (226g) semi-sweet chocolate, finely chopped
Instructions
- Cream Butter and Sugars: Beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2–3 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Combine Dry Ingredients and Mix: Whisk the flour, cocoa powder, hot cocoa mix, baking soda, and salt together until evenly combined. Add these dry ingredients to the wet mixture and beat on low speed until just combined. Finally, beat in the milk. The resulting cookie dough will be thick and sticky.
- Chill Dough: Chill the dough in the refrigerator for about 2 hours or until firm. This step is essential for easier shaping and proper baking.
- Prepare Baking Sheets: Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Shape Cookies: Scoop and roll the dough into balls approximately 1 tablespoon (25-26g) each. Place the dough balls 2–3 inches apart on the prepared baking sheets.
- Bake and Add Marshmallows: Bake the cookies in a preheated oven at 350°F (175°C) for about 10 minutes. Remove the baking sheets 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. After baking, use the back of a spoon to gently flatten the marshmallow on each cookie.
- Cool Cookies: Allow the cookies to cool slightly on the baking sheets, 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. If microwaving, heat in 20-second increments, stirring after each until completely melted and smooth.
- Top Cookies: Spoon the melted chocolate over the cooled marshmallow-topped cookies. Let the chocolate set at room temperature for 30–60 minutes. Once set, the cookies are ready to stack, store, transport, or gift.
Notes
- Chilling the dough is important to handle the sticky dough and achieve better cookie shape and texture.
- If you don’t have semi-sweet chocolate, you can use dark or milk chocolate based on preference.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- Allow chocolate topping to fully set before stacking cookies to prevent smudging.
- Store cookies in an airtight container at room temperature for up to 5 days.
