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: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 2–3 minutes.

Step 2: Add the egg and vanilla extract, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.

Step 3: In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt until combined.

Step 4: Add the dry ingredients to the wet ingredients and beat on low until combined. The dough will be thick. Beat in the milk and mix until sticky but uniform.

Step 5: Cover the dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is important for handling this sticky dough.

Step 6: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.

Step 7: Remove the dough from the refrigerator. Scoop and roll heaping 1 tablespoon portions (about 25–26g each) into balls. Arrange them 2 to 3 inches apart on the baking sheets.

Step 8: Bake the cookies for 10 minutes. Remove from the oven and gently press a marshmallow half onto the top of each cookie.

Step 9: Return the cookies to the oven and bake for 2 more minutes. Then remove and use the back of a spoon to gently press down on the marshmallow, slightly flattening it.

Step 10: Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.

Step 11: Melt the chopped semi-sweet chocolate using a double boiler or microwave in 20-second increments, stirring in between until smooth.

Step 12: Spoon melted chocolate over each cooled marshmallow-topped cookie. Allow the chocolate to set at room temperature for 30–60 minutes before storing or serving.

Tips & Variations

For a richer flavor, use dark brown sugar instead of light brown sugar.

Try adding a pinch of cinnamon or chili powder to the dry ingredients for a spicy twist.

Use dairy-free chocolate and milk alternatives to make these cookies vegan-friendly.

If desired, sprinkle a little sea salt on the melted chocolate for a sweet-salty contrast.

FAQs

Can I use mini marshmallows instead of large ones?

Yes, mini marshmallows can be used, but you may want to use more pieces per cookie to achieve the gooey center and visible marshmallow top.

Do I have to chill the dough?

Chilling the dough is essential for this recipe because the dough is sticky and thick. It helps the cookies hold their shape and makes them easier to handle and bake evenly.