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, is fine)

Topping:

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

Instructions

Step 1: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the butter, granulated sugar, and brown sugar 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. Add the dry ingredients to the wet ingredients and beat on low until combined. The dough will be thick. Finally, beat in the milk until the dough is thick and sticky.

Step 4: Cover the dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is essential for handling the sticky dough.

Step 5: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats and set aside.

Step 6: Remove the dough from the refrigerator. Scoop and roll heaping 1 tablespoon portions (about 25-26g) into balls. Arrange the dough balls 2–3 inches apart on the baking sheets.

Step 7: Bake the cookies for 10 minutes. Remove from the oven and gently press a marshmallow half into the top of each cookie. Return to the oven and bake for 2 more minutes.

Step 8: Remove the cookies and, using the back of a spoon, gently press down the marshmallows to slightly flatten them. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Step 9: Melt the chopped chocolate in a double boiler or microwave in 20-second increments, stirring until smooth. Spoon melted chocolate over each cooled marshmallow-topped cookie. Let the chocolate set at room temperature for 30–60 minutes before storing, stacking, or gifting.

Tips & Variations

Chilling the dough is crucial for easier handling and better texture—do not skip this step.

Use dairy or nondairy milk based on your preference; both work beautifully in the dough.

You can substitute semi-sweet chocolate with dark or milk chocolate depending on your sweetness preference.

Freeze unbaked dough balls for up to 3 months and bake fresh when desired for quick treats.

FAQs

Can I use mini marshmallows instead of large ones?

Yes, but you may want to use 2-3 mini marshmallows per cookie to achieve the same gooey effect and visual impact.

How do I prevent the marshmallows from burning during baking?

Baking the cookies first, then adding marshmallows and baking briefly again helps prevent them from burning while still melting them nicely on top.

Dessert

Marshmallow Hot Cocoa Surprise Cookies Recipe

Introduction