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Marshmallow Hot Cocoa Surprise Cookies Recipe

★★★★★

4.5 from 82 reviews
  • Author: Olivia
  • Total Time: 2 hours 27 minutes
  • Yield: Approximately 20 cookies 1x

Description

Delight in these Marshmallow Hot Cocoa Surprise Cookies, featuring a rich cocoa cookie base layered with a gooey marshmallow center and topped with melted semi-sweet chocolate. Perfectly soft, chewy, and indulgent, these cookies combine the flavors of hot cocoa and marshmallows in every bite, making them a comforting treat for cold days or cozy gatherings.

Ingredients

Scale

Cookie Dough

  • 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)

Topping

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

Instructions

  1. Prepare the Batter: 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 2–3 minutes.
  2. Add Egg and Vanilla: Add the egg and vanilla extract, then beat on high speed until thoroughly combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
  3. Mix 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. Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients bowl. Beat on low speed until just combined, resulting in a thick cookie dough. Finally, beat in the milk to enhance dough consistency.
  5. Chill the Dough: Cover the cookie dough tightly and refrigerate for at least 2 hours and up to 3 days. Chilling is essential to manage the sticky consistency and to develop flavor and texture.
  6. Preheat Oven: Preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone baking mats to prepare for baking.
  7. Form Dough Balls: Remove chilled dough from the refrigerator. Scoop out heaping tablespoons (about 25-26g) and roll into balls. Arrange them spaced 2–3 inches apart on the prepared baking sheets.
  8. Bake Cookies: Bake the cookies for 10 minutes. Take the baking sheets out of the oven, then lightly press a marshmallow half into the top of each cookie.
  9. Finish Baking with Marshmallows: Return the cookies to the oven and bake for an additional 2 minutes. Remove the cookies from the oven again and gently press down on each marshmallow with the back of a spoon to slightly flatten it.
  10. Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
  11. Melt Chocolate: Melt the finely chopped semi-sweet chocolate either in a double boiler or in the microwave in 20-second increments, stirring after each until smooth and fully melted.
  12. Decorate Cookies: Spoon the melted chocolate over each cooled marshmallow-topped cookie. Let the chocolate set at room temperature for 30–60 minutes until firm.
  13. Store: Once the chocolate has set, stack or store the cookies in an airtight container. Leftover cookies can be stored tightly covered at room temperature for up to 1 week.

Notes

  • Chilling the dough for at least 2 hours is critical to handle the sticky consistency and achieve the best texture.
  • If you don’t have dry hot cocoa mix, a mix of unsweetened cocoa powder and sugar can be used as a substitute, but the flavor may vary slightly.
  • Use any kind of milk for the dough; dairy or nondairy alternatives both work well.
  • When melting chocolate in the microwave, stir between increments to prevent burning and achieve smooth melting.
  • These cookies are best enjoyed fresh but can be stored for up to a week at room temperature.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: marshmallow cookies, hot cocoa cookies, chocolate marshmallow cookies, chocolate cookies, homemade cookies, winter dessert, holiday cookies, gooey marshmallow treats

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