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Marshmallow Hot Cocoa Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 113 reviews
  • Author: Emily
  • Prep Time: 2 hours 40 minutes
  • Cook Time: 12 minutes
  • Total Time: 3 hours
  • Yield: 20–22 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Marshmallow-Surprise Hot Cocoa Cookies are rich, chocolatey treats with a delightful gooey marshmallow center topped with a smooth melted chocolate drizzle. Perfectly chewy with a deep cocoa flavor enhanced by hot cocoa mix, these cookies offer a fun twist on a classic favorite, delivering a warm, comforting taste that feels like drinking hot cocoa in cookie form.

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

  1. Cream Butter and Sugars: 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 the mixture is fluffy and light in color, about 3 minutes. This step ensures a light, tender texture in your cookies.
  2. Add Egg and Vanilla: Add the egg and pure vanilla extract to the creamed mixture. Beat on high speed until everything is fully combined. Remember to scrape down the sides and bottom of the bowl to ensure an even mixture.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, natural unsweetened cocoa powder, dry hot cocoa mix, baking soda, and salt until thoroughly mixed. This ensures even distribution of ingredients in the dough.
  4. Mix Dry and Wet Ingredients: Add the dry ingredients to the wet ingredients bowl. Beat on low speed until combined, resulting in a thick cookie dough. Then, beat in the milk to slightly loosen the dough. The dough should be thick and sticky at this point.
  5. Chill the Dough: Cover the cookie dough tightly and refrigerate for at least 2 hours or up to 3 days. Chilling is essential to manage the sticky dough and improve cookie texture.
  6. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking.
  7. Scoop and Bake Initial Cookies: Remove the dough from the refrigerator. Scoop heaping 1 tablespoon portions (about 25-26g each) and roll into balls. Place them 2–3 inches apart on the prepared baking sheets. Bake for 10 minutes.
  8. Add Marshmallow Topping: Take the cookies out of the oven and immediately press a marshmallow half, cut side down, onto each cookie. Return the cookies to the oven and bake for an additional 2 minutes.
  9. Set the Marshmallows: Remove the cookies and gently press down the marshmallows slightly with the back of a spoon to flatten them.
  10. Cool the Cookies: Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
  11. Melt Chocolate: Melt the semi-sweet chocolate in a double boiler or microwave. For microwave, heat in 20-second intervals, stirring until smooth.
  12. Drizzle Chocolate: Spoon the melted chocolate over each cooled marshmallow-topped cookie. Allow the chocolate to set at room temperature for 30-60 minutes before storing or serving.

Notes

  • You can make the cookie dough and chill it for up to 3 days before baking.
  • Unbaked cookie dough balls freeze well for up to 3 months; thaw at room temperature before baking.
  • Baked and cooled cookies also freeze well for up to 3 months.
  • Use natural unsweetened cocoa powder, not Dutch-process, for authentic flavor.
  • Ensure dry hot cocoa mix is used and avoid mixes with mini marshmallows.
  • For best melting chocolate, use baking chocolate bars rather than chocolate chips.
  • When doubling the recipe, increase chilling time to at least 3 hours.
  • Store leftover cookies tightly covered at room temperature for up to 1 week.
  • Use electric mixers for efficient mixing and a double boiler or microwave for chocolate melting.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 15g
  • Sodium: 90mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 25mg

Find it online: https://emilyquickdinners.com/marshmallow-hot-cocoa-cookies-recipe/