Introduction

These Marshmallow Hot Cocoa Surprise Cookies are a delightful treat that combine rich cocoa flavors with gooey marshmallows and a chocolate drizzle. Perfect for cozy evenings or sharing with friends, they bring a fun twist to classic chocolate cookies.

There are seven round chocolate cookies on a metal cooling rack placed over a white marbled texture. Each cookie has a dark brown, cracked outer layer with a shiny, smooth, thick chocolate spread on top. One cookie near the front is broken in half, showing a soft, white creamy center inside the dark chocolate base. The overall texture of the cookies looks soft and slightly chewy, with the glossy chocolate layer having gentle swirls and peaks. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the butter, granulated sugar, and brown sugar on medium-high speed until fluffy and light in color, about 2–3 minutes.
Step 2: Add the egg and vanilla extract, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt until well combined.
Step 4: Add the dry ingredients to the wet ingredients and beat on low speed until combined; the dough will be thick. Beat in the milk until the dough is thick and sticky.
Step 5: Cover the dough tightly and chill in the refrigerator for at least 2 hours, up to 3 days. Chilling is important for handling the sticky dough.
Step 6: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
Step 7: Remove the chilled dough from the refrigerator. Scoop and roll heaping tablespoon-sized balls (about 25-26g each) and arrange them 2-3 inches apart on the prepared baking sheets.
Step 8: Bake the cookies for 10 minutes. Then, remove from the oven and gently press a marshmallow half into the top of each cookie.
Step 9: Return the cookies to the oven and bake for 2 more minutes. Remove again and use the back of a spoon to gently flatten the marshmallows slightly.
Step 10: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
Step 11: Melt the chopped chocolate in a double boiler or microwave. If microwaving, heat in 20-second increments, stirring after each until smooth.
Step 12: Spoon melted chocolate over each cooled marshmallow-topped cookie. Let the chocolate set at room temperature for 30–60 minutes before serving or storing.

Tips & Variations

Use dairy or nondairy milk depending on your preference; both work well in the dough.
For extra chewy cookies, avoid overbaking; watch them closely during the final minutes.
Try swapping semi-sweet chocolate for dark or milk chocolate depending on your taste.
If you want a festive touch, sprinkle a bit of crushed peppermint on the melted chocolate before it sets.

Storage

Store leftover cookies in an airtight container at room temperature for up to 1 week. The chocolate topping will set firmly at room temperature, making these cookies easy to stack and transport. For best texture, enjoy within a few days. Reheat briefly in a microwave if you prefer warm cookies.

How to Serve

A stack of three chocolate-covered cookies with a bite taken out of each, showing a soft white marshmallow center inside a dark brown, slightly crumbly cookie base. Each cookie is topped with a smooth, shiny layer of dark chocolate that has a slightly uneven surface. The cookies are arranged on a white marbled surface, with some small chocolate crumbs scattered around them. The background is blurred with a soft, neutral tone, emphasizing the rich texture of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini marshmallows instead of large ones?

Yes, mini marshmallows can be used, but you may want to press several together on each cookie to get the gooey effect. Larger marshmallows create a nicer surprise inside.

Do I have to chill the dough?

Yes, chilling the dough is important because it makes the sticky dough easier to handle and helps the cookies keep their shape while baking.