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Marshmallow-Surprise Hot Cocoa Cookies Recipe

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4.2 from 67 reviews

  • Author: Sara
  • Total Time: 3 hours 27 minutes
  • Yield: 20 servings

Description

These Marshmallow-Surprise Hot Cocoa Cookies combine rich cocoa flavor with a gooey marshmallow center, topped with a smooth layer of melted semi-sweet chocolate. Perfect for cozying up during chilly days, this recipe delivers soft, thick cookies with a delightful hot cocoa twist. The dough is chilled to enhance texture, and a finishing drizzle of melted chocolate makes these treats extra indulgent.

Ingredients

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)

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

Other Ingredients

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

Instructions

  1. Cream 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 fluffy and light in color, about 3 minutes. This step incorporates air for a tender cookie. Add the egg and vanilla extract, then beat on high speed until fully combined. Scrape the bowl sides and bottom as necessary.
  2. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, dry hot cocoa mix, baking soda, and salt until well mixed. Add this to the wet ingredient mixture and beat on low speed until just combined. The dough will be thick. Fold in the milk, continuing to mix until the dough becomes thick and sticky.
  3. Chill the dough: Cover the dough tightly and refrigerate it for at least 2 hours or up to 3 days. Chilling is essential to handle the sticky dough and to improve the cookie’s texture and flavor.
  4. Prepare to bake: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  5. Shape the cookies: Remove the chilled dough from the refrigerator. Scoop heaping 1 tablespoon portions (about 25-26 grams each) and roll into balls. Arrange them 2–3 inches apart on the prepared baking sheets for proper spreading.
  6. First bake: Bake the cookies for 10 minutes until just set but not fully baked through. Remove from the oven.
  7. Add marshmallow topping: Lightly press a marshmallow half onto the top of each cookie. Return the baking trays to the oven and bake for an additional 2 minutes to soften and slightly melt the marshmallows.
  8. Flatten marshmallows: Remove the cookies once again, and while warm, gently press the marshmallow halves down with the back of a spoon to slightly flatten and achieve a marshmallow ‘surprise’ layer.
  9. Cool the cookies: Allow the cookies to cool on the baking sheets for 10 minutes to set. Then transfer them to a wire rack and let them cool completely before proceeding.
  10. Melt the chocolate: Melt the finely chopped semi-sweet chocolate using a double boiler or microwave. For microwave melting, heat the chocolate in 20-second increments, stirring after each, until smooth and completely melted.
  11. Decorate cookies: Spoon the melted chocolate over the cooled marshmallow-topped cookies to coat the tops. Place them back on a baking sheet or wire rack to allow the chocolate to set at room temperature, which takes about 30-60 minutes.
  12. Store the cookies: Once the chocolate is set, store the cookies in an airtight container at room temperature for up to 1 week. They can also be stacked and gifted after the chocolate has hardened.

Notes

  • Chilling the dough is crucial due to its sticky nature and helps cookies retain shape during baking.
  • Use high-quality semi-sweet chocolate for best flavor and smooth texture in the topping.
  • Adjust baking time slightly if using smaller or larger cookie scoops to prevent over- or under-baking.
  • These cookies can be stored at room temperature for up to one week, but are best enjoyed fresh for optimal marshmallow softness.
  • Any type of milk can be used, including dairy-free alternatives, to suit dietary preferences.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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