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Marshmallow Hot Cocoa Surprise Cookies Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Initial Bake: Bake the cookies for 10 minutes. This will set the basic structure of the cookies while keeping them soft inside.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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

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