Introduction

These Marshmallow Hot Cocoa Surprise Cookies combine rich chocolate, fluffy marshmallows, and a hint of cozy hot cocoa flavor. Perfectly soft and topped with melted chocolate, they make a delightful treat for chilly days or any time you crave a sweet surprise.

This image shows soft, round chocolate cookies with a cracked surface, arranged on a wire cooling rack over a white marbled surface. Each cookie has a thick, smooth layer of glossy, melted chocolate spread unevenly on top, creating swirled patterns with shiny highlights. One cookie is broken open, revealing a gooey white marshmallow center contrasted with the dark, moist chocolate cookie base. The overall look is rich and indulgent with a deep brown color of the cookie and chocolate against the creamy white inside. 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: Preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats. Set aside.
Step 2: In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until fluffy and light in color, about 2–3 minutes.
Step 3: Add the egg and vanilla extract, then beat on high speed until fully combined. Scrape down the sides and bottom of the bowl as needed.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt until well combined.
Step 5: 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 6: Cover the dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is important for managing this sticky dough.
Step 7: Remove the chilled dough and scoop heaping tablespoons (about 25-26g each) of dough, rolling them into balls. Place the balls 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: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Step 11: Melt the chopped semi-sweet chocolate either in a double boiler or microwave (microwave in 20-second increments, stirring until smooth).
Step 12: Spoon the melted chocolate over each cooled marshmallow-topped cookie. Allow the chocolate to set at room temperature for 30–60 minutes before serving or storing.

Tips & Variations

For extra gooey marshmallows, add them just after the initial bake to prevent over-melting.
Use your favorite hot cocoa mix flavor to customize the cookies, such as peppermint or salted caramel.
Substitute semi-sweet chocolate with milk or dark chocolate depending on your preference.
Chilling the dough is essential; it helps manage the sticky texture and improves cookie shape and flavor.

Storage

Store leftover cookies in an airtight container at room temperature for up to one week. The chocolate topping will set at room temperature, making stacking and transporting easy. For best texture, allow cookies to come to room temperature before serving. These cookies are not ideal for freezing due to the marshmallow topping.

How to Serve

A close-up of a stack of three chocolate cookies on a white marbled surface, each cookie having three layers: a dark brown crumbly base layer, a thick middle layer of smooth white cream, and a shiny dark brown chocolate coating on top. The top cookie reveals a bite taken out, showing the fluffy white cream inside clearly. The cookies look soft with a slightly rough texture on the base and a glossy finish on the chocolate layer. Small crumbs are scattered around the stack, adding detail to the scene. 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, but mini marshmallows may melt completely and lose the signature marshmallow top look. You might want to add them during the last minute of baking and watch carefully.

Do I need to chill the dough before baking?

Yes, chilling the dough for at least 2 hours is important to handle the sticky dough and to ensure the cookies bake with the right texture and shape.

Marshmallow Hot Cocoa Surprise Cookies Recipe

Print Recipe

★★★★★

4.5 from 659 reviews

Marshmallow Hot Cocoa Surprise Cookies are delightfully soft and chocolatey cookies infused with hot cocoa mix and topped with gooey marshmallows. These cookies combine the rich flavor of cocoa with a surprise melted marshmallow center and a drizzle of smooth semi-sweet chocolate for an indulgent treat perfect for cozy days or gifting.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 2 hours 27 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet 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
2 teaspoons (10ml) milk (any kind, dairy or nondairy, is fine)

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

Toppings

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

Instructions

Mix Butter and Sugars: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on medium high speed until the mixture is fluffy and light in color, about 2–3 minutes.
Add Egg and Vanilla: Add the large egg and pure vanilla extract to the butter and sugar mixture and beat on high speed until fully combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, dry hot cocoa mix, baking soda, and salt until well combined.
Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet ingredients. Beat on low speed until combined; the dough will be quite thick at this stage. Then, beat in the milk to make the dough thick and sticky.
Chill the Dough: Cover the cookie dough tightly and refrigerate for at least 2 hours, or up to 3 days. This chilling step is crucial to manage the sticky dough and improve texture.
Prepare for Baking: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking and prepare them for the dough.
Scoop and Shape: Remove the chilled dough from the refrigerator. Scoop out heaping 1 tablespoon portions (about 25-26g each) and roll them into balls. Arrange the dough balls 2–3 inches apart on the prepared baking sheets to allow for spreading.
Initial Bake: Bake the cookies for 10 minutes. This will set the basic structure of the cookies while keeping them soft inside.
Add Marshmallows and Continue Baking: Remove the baked cookies from the oven and place one marshmallow half atop each cookie, pressing lightly. Return the cookies to the oven and bake for an additional 2 minutes to melt the marshmallows slightly.
Press Marshmallows: After the final bake, remove the cookies and gently press down on each marshmallow with the back of a spoon to flatten it slightly, ensuring even marshmallow coverage.
Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes to firm up, then transfer them to a wire rack to cool completely. This helps the texture set before adding the final topping.
Melt the Chocolate: Melt the finely chopped semi-sweet chocolate using a double boiler or microwave. If microwaving, heat in 20-second increments, stirring after each, until smooth and fully melted.
Drizzle Chocolate: Spoon the melted chocolate over each cooled marshmallow-topped cookie. Allow the chocolate to set at room temperature for 30 to 60 minutes.
Store: Once the chocolate has set, you can stack, store, transport, or gift the cookies. Keep leftover cookies covered tightly and store them at room temperature for up to 1 week.

Notes

Chilling the dough is essential due to its sticky texture and helps prevent cookie spreading during baking.
You can use any type of milk for the dough, including dairy-free alternatives.
For melting chocolate, be careful not to overheat as it can seize; stir frequently during microwaving.
Cookies taste best after the chocolate topping has fully set at room temperature.
If desired, you can substitute semi-sweet chocolate with dark or milk chocolate based on preference.

Keywords: marshmallow cookies, hot cocoa cookies, chocolate cookies, marshmallow dessert, holiday cookies, chocolate marshmallow cookies