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Marshmallow Hot Cocoa Surprise Cookies Recipe

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★★★★★

4.7 from 60 reviews

These Marshmallow Hot Cocoa Surprise Cookies are rich, chocolatey treats featuring a perfectly soft and chewy texture with a gooey marshmallow center. The cookies combine the flavors of cocoa powder and hot cocoa mix, topped with melted semi-sweet chocolate for an irresistible dessert that’s perfect for cozying up on cold days or gifting during the holidays.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1 large egg, at room temperature
  • 2 teaspoons (10ml) milk (any kind, dairy or nondairy)
  • 1 teaspoon pure vanilla extract

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

Sugars

  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar

Toppings

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

Instructions

  1. Mix Butter and Sugars: 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 2–3 minutes.
  2. 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.
  3. Combine Dry Ingredients: In a separate bowl, whisk the flour, cocoa powder, hot cocoa mix, baking soda, and salt together until well combined.
  4. Form Dough: Add the dry ingredients to the wet ingredients bowl. Beat on low speed until combined. The dough will be thick. Finally, beat in the milk until the dough is thick and sticky.
  5. Chill Dough: Cover the dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. This step is crucial to manage the sticky consistency and improve the cookie texture.
  6. Preheat Oven and Prepare Sheets: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
  7. Portion Dough: Remove the dough from the refrigerator. Scoop and roll heaping 1 Tablespoon (about 25-26g) portions into balls. Arrange 2–3 inches apart on the prepared baking sheets.
  8. Bake Initial Cookies: Bake the cookies for 10 minutes. They will be partially baked before adding marshmallows.
  9. Add Marshmallows and Continue Baking: Remove from oven and lightly press a marshmallow half into the top of each cookie. Return to the oven and bake for 2 more minutes.
  10. Press Marshmallows: Remove cookies and gently press down on the marshmallow with the back of a spoon to slightly flatten it.
  11. Cool Cookies: Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  12. Melt Chocolate: Melt the semi-sweet chocolate using a double boiler or microwave in 20-second increments, stirring until smooth and fully melted.
  13. Decorate Cookies: Spoon the melted chocolate over each cooled marshmallow-topped cookie evenly.
  14. Set Chocolate: Allow the chocolate to set at room temperature for 30–60 minutes before stacking, storing, or gifting the cookies.
  15. Store Cookies: Cover any leftover cookies tightly and store at room temperature for up to 1 week.

Notes

  • Chilling the dough is essential for easier handling and better texture, so do not skip this step.
  • Use parchment paper or silicone baking mats to prevent sticking and ease cleanup.
  • If you prefer, substitute dairy milk with any non-dairy milk for a dairy-free version.
  • The cookies are best eaten within a week but can be frozen for longer storage.
  • For extra gooey marshmallows, slightly underbake before adding them.

Keywords: marshmallow cookies, hot cocoa cookies, chocolate cookies, holiday cookies, cozy desserts

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