Marshmallow-Surprise Hot Cocoa Cookies
Ingredients
- ½ cunsalted butter
softened to room temperature
- ½ cgranulated sugar
- ½ cpacked light or dark brown sugar
- 1 largeegg
at room temperature
- 1 tsppure vanilla extract
- 1 ½ call-purpose flour
spooned & leveled
- ⅓ cnatural unsweetened cocoa powder
- ¼ cdry hot cocoa mix
- 1 tspbaking soda
- ⅛ tspsalt
- 2 tspmilk
any kind, dairy or nondairy, is fine
- 10 largemarshmallows
cut in half
- 8 ozsemi-sweet chocolate
finely chopped, see note
Directions
- 1
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- 2
In a separate bowl, whisk the flour, cocoa powder, hot cocoa mix, baking soda, and salt together until combined. Add the dry ingredients to the bowl with the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Finally, beat in the milk. The cookie dough will be thick and sticky.
- 3
Cover dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is imperative for this sticky cookie dough.
- 4
Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- 5
Remove cookie dough from the refrigerator. Scoop and roll dough, a heaping 1 Tablespoon (about 25-26g) each, into balls. Arrange 2–3 inches apart on the baking sheets.
- 6
Bake the cookies for just 10 minutes. Remove the cookies from the oven and lightly press a marshmallow half into the tops of each cookie. Return them to the oven and bake for 2 more minutes. Remove from the oven and, using the back of a spoon, gently press down on the marshmallow to slightly flatten it out.
- 7
Cool cookies on the baking sheet for 10 minutes, and then transfer cookies to a wire rack to cool completely.
- 8
You can melt the chocolate in a double boiler or the microwave. If using the microwave, place the chopped chocolate in a medium heat-proof bowl. Microwave for 20-second increments, stirring after each increment until completely melted and smooth. Spoon melted chocolate over each cooled marshmallow-topped cookie. (When covering with melted chocolate, I usually put the cookies back on a baking sheet, or you can just keep them on the wire rack.) Chocolate sets at room temperature in 30-60 minutes. Once chocolate has set, you can stack, store, transport, and gift the cookies.
- 9
Cover leftover cookies tightly and store at room temperature for up to 1 week.
Marshmallow-Surprise Hot Cocoa Cookies
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About this Recipe
Craving a cozy, comforting treat that delivers a delightful surprise with every bite? These Marshmallow-Surprise Hot Cocoa Cookies are exactly what you need, combining the warmth of hot cocoa with the joy of a perfectly baked cookie.
Why These Cookies Are Irresistible
What makes this recipe truly special is the strategic inclusion of dry hot cocoa mix directly into the dough, which deepens the chocolate flavor far beyond a standard cookie. This simple yet impactful addition creates a richness that’s both familiar and incredibly satisfying. The essential step of refrigerating the cookie dough for at least 2 hours ensures the flavors meld beautifully and the cookies achieve their ideal soft, chewy texture without spreading too much.
When you bite into one of these, you'll discover a gooey, melted marshmallow center, perfectly complemented by a luscious coating of melted semi-sweet chocolate. It's a textural symphony – soft cookie, sticky marshmallow, and smooth chocolate – that captures the essence of a warm mug of cocoa in cookie form. These cookies offer a naturally indulgent experience, perfect for satisfying your sweet tooth.
Customization & Serving
While the recipe calls for specific ingredients to achieve its signature taste, you have a little flexibility. Feel free to use either light or dark brown sugar based on what you have on hand, or your preference for a deeper molasses note. The milk you choose for the dough can be dairy or non-dairy, whatever suits your needs. For the chocolate topping, ensure you use a good quality semi-sweet chocolate, finely chopped, to get that smooth, glossy finish.
These delightful Marshmallow-Surprise Hot Cocoa Cookies are ideal for holiday gatherings, cozy evenings by the fire, or as a thoughtful homemade gift. Serve them with a cold glass of milk, or even a steaming mug of actual hot cocoa for the ultimate double-chocolate experience.