Description
These Marshmallow-Surprise Hot Cocoa Cookies are cozy, chocolatey, and perfect for winter. Rich cocoa cookies topped with gooey marshmallow and melted chocolate make every bite magical.
Ingredients
Units
Scale
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light or dark brown sugar, packed
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 1 1/2 cups (188g) all-purpose flour
- 1/3 cup (27g) natural unsweetened cocoa powder
- 1/4 cup (40g) dry hot cocoa mix
- 1 tsp baking soda
- 1/8 tsp salt
- 2 tsp (10ml) milk (any kind)
- 10-11 large marshmallows, halved
- 8 oz (226g) semi-sweet chocolate, finely chopped
Instructions
- In a large bowl, beat butter, granulated sugar, and brown sugar on medium-high until fluffy (about 3 minutes).
- Add the egg and vanilla, beating again until smooth.
- In another bowl, whisk together flour, cocoa powder, hot cocoa mix, baking soda, and salt.
- Gradually add the dry mix to the wet ingredients, beating on low until a thick dough forms.
- Add the milk and beat until fully incorporated.
- Cover and refrigerate for at least 2 hours (up to 3 days).
- Preheat oven to 350°F (177°C) and line baking sheets with parchment or silicone mats.
- Scoop heaping tablespoons of dough (25–26g each), roll into balls, and space 2–3 inches apart.
- Bake for 10 minutes. Remove and press a marshmallow half into each cookie. Return to oven for 2 minutes.
- Gently flatten marshmallows with the back of a spoon. Cool on sheet for 10 minutes, then transfer to a wire rack.
- Microwave chopped chocolate in 20-second bursts, stirring until smooth. Spoon over cooled marshmallows.
- Let cookies sit at room temperature for 30–60 minutes until chocolate sets.
Notes
Store in an airtight container at room temperature for up to 1 week or freeze for up to 2 months. Warm in the microwave for 8–10 seconds to re-soften marshmallow. Use vegan substitutes for a dairy-free version.