Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Marshmallow Hot Cocoa Surprise Cookies Recipe

★★★★★

4.6 from 680 reviews
  • Author: Olivia
  • Total Time: 2 hours 27 minutes (including chilling time)
  • Yield: 10–11 cookies 1x

Description

Delight in the cozy flavors of these Marshmallow Hot Cocoa Surprise Cookies. Rich cocoa cookie dough is studded with classic hot cocoa mix and topped with melty marshmallows and a drizzle of semi-sweet chocolate. Perfectly soft and fudgy, these cookies capture the spirit of warm winter drinks in every bite, making them an irresistible treat to enjoy and share.

Ingredients

Scale

Cookies:

  • 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

  1. Make the Dough: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 2–3 minutes.
  2. Add Wet Ingredients: 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 to incorporate all ingredients evenly.
  3. 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.
  4. Mix Dry and Wet Ingredients: Add the dry ingredients to the wet ingredients bowl. Beat on low speed until just combined; the dough will be thick. Finally, beat in the milk to bring the dough together – it should be thick and sticky.
  5. Chill Dough: Cover the dough tightly and chill in the refrigerator for at least 2 hours or up to 3 days. Chilling helps manage the sticky consistency and improves the cookie texture.
  6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
  7. Shape Cookies: Remove chilled dough from the refrigerator. Using a tablespoon (about 25-26g per cookie), scoop and roll dough into balls. Arrange them spaced 2–3 inches apart on the prepared baking sheets.
  8. Bake Initial Cookies: Bake for 10 minutes. This allows the cookies to set before adding the marshmallow topping.
  9. Add Marshmallows and Finish Baking: Remove cookies from oven and gently press a half of marshmallow into the top of each cookie. Return to the oven and bake for an additional 2 minutes so the marshmallows soften and meld with the cookie.
  10. Press Marshmallows: Remove cookies and use the back of a spoon to gently press down on each marshmallow to flatten it slightly, creating an even topping.
  11. Cool Cookies: Let cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely before adding chocolate.
  12. Melt Chocolate: Melt the semi-sweet chocolate either in a double boiler or microwave. For microwaving, heat in 20-second intervals, stirring completely between each, until smooth.
  13. Decorate Cookies: Spoon the melted chocolate over each cooled marshmallow-topped cookie. Allow the chocolate to set at room temperature for 30 to 60 minutes before storing or serving.
  14. Store Cookies: Once set, cookies can be stacked, stored, transported, or gifted. Keep leftover cookies covered tightly at room temperature for up to 1 week.

Notes

  • Make Ahead & Freezing Instructions: The cookie dough can be prepared ahead and chilled in the refrigerator for up to 3 days. Unbaked dough balls freeze well for up to 3 months. Fully baked and cooled cookies also freeze well up to 3 months. Thaw frozen cookies or dough at room temperature before use.
  • Special Tools: Electric mixer (handheld or stand), glass mixing bowls, whisk, baking sheets, silicone mats or parchment paper, kitchen shears for cutting marshmallows, cooling rack, double boiler or microwave-safe bowl for melting chocolate.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://bitesbyolivia.com/marshmallow-hot-cocoa-surprise-cookies-recipe-2/