Print

Marshmallow-Surprise Hot Cocoa Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Marshmallow-Surprise Hot Cocoa Cookies are the perfect blend of warm, gooey marshmallows and rich chocolate in a soft, chewy cookie. Infused with hot cocoa mix, the cookies have a unique cocoa flavor that will transport you to a cozy winter evening. The marshmallow topping is complemented with a drizzle of semi-sweet chocolate, creating a delightful treat that both kids and adults will love. Perfect for any festive occasion or a comforting snack, these cookies are sure to be a family favorite!

Ingredients

Scale
  • For the Cookies:
    • 1/2 cup (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 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)
  • For the Topping:
    • 10–11 large marshmallows, cut in half
    • 8 ounces (226g) semi-sweet chocolate, finely chopped

Instructions

  • Prepare the Dough:
    • In a large bowl, beat the butter, granulated sugar, and brown sugar together with a handheld or stand mixer on medium-high speed until fluffy and light in color (about 2–3 minutes).
    • Add the egg and vanilla extract, and beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
    • In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, beating on low until combined. The dough will be thick.
    • Beat in the milk to slightly loosen the dough. Cover tightly and refrigerate for at least 2 hours and up to 3 days.
  • Bake the Cookies:
    • Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
    • Scoop and roll the chilled dough into balls (about 1 heaping tablespoon each, 25–26g). Place the balls 2–3 inches apart on the baking sheets.
    • Bake for 10 minutes. Remove from the oven and lightly press a marshmallow half into the top of each cookie. Return to the oven and bake for 2 more minutes.
  • Flatten the Marshmallows:
    • Remove the cookies from the oven and use the back of a spoon to gently press down on the marshmallows, slightly flattening them. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
  • Add the Chocolate Topping:
    • Melt the chopped chocolate in a microwave-safe bowl in 20-second intervals, stirring after each, until smooth.
    • Spoon or drizzle the melted chocolate over the marshmallows. Let the cookies sit until the chocolate sets.

Notes

  • Refrigerating the dough for at least 2 hours is key for achieving the best texture and shape for these cookies.
  • You can store the dough in the fridge for up to 3 days or freeze it for later use.
  • For a fun twist, try using flavored marshmallows like peppermint for a seasonal variation.

Nutrition

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