Introduction

These Marshmallow Hot Cocoa Surprise Cookies combine rich chocolatey dough with melty marshmallow centers and a silky chocolate drizzle. Perfect for cozy days or festive occasions, they offer a delightful twist on classic cocoa flavors wrapped in a soft cookie.

The image shows several chocolate cookies with a rich dark brown color sitting on a white marbled surface with a metal cooling rack underneath. Each cookie is topped with a smooth layer of glossy melted chocolate spread evenly. One cookie is broken in half, revealing a soft white marshmallow center inside the thick, chewy chocolate dough. The cookies have a slightly cracked texture on the edges, showing a soft inside. The warm, shiny chocolate on top contrasts with the matte cookie base, creating a rich, inviting look. Photo taken with an iphone --ar 4:5 --v 7

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 using a handheld or stand mixer fitted with a paddle attachment. Mix on medium-high speed until the mixture is fluffy and light in color, about 2–3 minutes.
Step 2: 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 ensure even mixing.
Step 3: In a separate bowl, whisk together the all-purpose flour, natural cocoa powder, dry hot cocoa mix, baking soda, and salt until well combined.
Step 4: Gradually add the dry ingredients to the wet ingredients. Beat on low speed until combined. The dough will be thick. Then, beat in the milk to make the dough sticky and dense.
Step 5: Cover the dough tightly and chill in the refrigerator for at least 2 hours or up to 3 days. Chilling is important to handle the sticky dough easily.
Step 6: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
Step 7: Remove the chilled dough. Scoop heaping 1 tablespoon portions (about 25-26g) and roll into balls. Place them 2–3 inches apart on the prepared baking sheets.
Step 8: Bake cookies for 10 minutes. Remove from oven and gently press a marshmallow half into the top of each cookie. Return the cookies to the oven and bake for an additional 2 minutes.
Step 9: Remove from oven again. Using the back of a spoon, gently press down the marshmallows to slightly flatten them.
Step 10: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Step 11: Melt the finely chopped semi-sweet chocolate either in a double boiler or microwave in 20-second increments, stirring until smooth.
Step 12: Spoon the melted chocolate over each cooled, marshmallow-topped cookie. Allow the chocolate to set at room temperature for 30–60 minutes before stacking, storing, or gifting.

Tips & Variations

Use natural unsweetened cocoa powder as it reacts best with baking soda and gives a balanced chocolate flavor.
Be sure to use dry hot cocoa mix, not liquid, to avoid extra moisture in the dough.
Freeze unbaked cookie dough balls for up to 3 months; bake straight from frozen adding a couple of extra minutes to baking time.
For a richer topping, use high-quality baking chocolate bars instead of chocolate chips, which don’t melt as smoothly.
To double the batch, simply double all ingredients and extend the chilling time to at least 3 hours for best results.

Storage

Store leftover cookies tightly covered at room temperature for up to 1 week. If you want to keep them longer, baked and cooled cookies freeze well for up to 3 months — thaw at room temperature before serving. Reheat briefly in a microwave if you prefer warm cookies with gooey marshmallows.

How to Serve

The image shows a close-up of several chocolate cookies arranged on a white marbled surface with a wire cooling rack underneath. Each cookie has a thick layer of shiny, smooth chocolate spread on top, with one cookie broken in half revealing a white and gooey marshmallow center. The cookies have a rich, dark brown color with a slightly cracked texture on the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Dutch-process cocoa powder instead of natural cocoa powder?

It’s best to use natural cocoa powder in this recipe because it reacts properly with the baking soda to help the cookies rise and develop their flavor. Using Dutch-process cocoa may affect the texture and rise.

Why does the recipe call for dry hot cocoa mix?

Dry hot cocoa mix adds a unique sweetness and chocolate flavor that differs from cocoa powder alone, giving the cookies a more layered, authentic hot chocolate taste without adding excess moisture.