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Marshmallow Hot Cocoa Surprise Cookies Recipe

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★★★★★

4.7 from 84 reviews

These Marshmallow Hot Cocoa Surprise Cookies combine rich cocoa flavors with a gooey marshmallow center and a decadent chocolate drizzle. Soft, chewy, and bursting with warmth, they are the perfect cozy treat for chocolate lovers and holiday gatherings alike.

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)

Topping:

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

Instructions

  1. Cream the butter and sugars: 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 the mixture is fluffy and light in color, approximately 2–3 minutes.
  2. Add egg and vanilla: Mix in the egg and pure vanilla extract on high speed until fully combined, scraping down the sides and bottom of the bowl as needed to ensure even mixing.
  3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, natural unsweetened cocoa powder, dry hot cocoa mix, baking soda, and salt until uniform.
  4. Mix dry ingredients into wet: Gradually add the dry ingredients to the wet mixture, beating on low speed until incorporated. The dough will be thick. Finally, beat in the milk to achieve a thick, sticky dough consistency.
  5. Chill the dough: Cover the dough tightly and refrigerate for at least 2 hours, up to 3 days. Chilling is crucial for handling the sticky dough and ensuring proper texture.
  6. Preheat and prepare pans: 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 the chilled dough from the fridge. Scoop heaping tablespoon-sized portions (about 25–26 grams each) and roll them into balls. Place them 2–3 inches apart on the prepared baking sheets.
  8. Bake initial cookies: Bake the cookies for 10 minutes in the preheated oven until edges are set but centers remain soft.
  9. Add marshmallow topping: Remove baking sheets from the oven and gently press a marshmallow half into the top of each cookie.
  10. Bake again with marshmallows: Return cookies to the oven and bake for an additional 2 minutes, allowing marshmallows to soften and slightly melt.
  11. Press marshmallows: After removing cookies from the oven, use the back of a spoon to gently press down and slightly flatten each marshmallow for even topping.
  12. Cool cookies: Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely.
  13. Melt chocolate: Using a double boiler or microwave, melt the finely chopped semi-sweet chocolate. For microwave melting, heat in 20-second increments, stirring after each until smooth and fully melted.
  14. Drizzle chocolate: Spoon the melted chocolate over each cooled marshmallow-topped cookie. Allow the chocolate to set at room temperature for 30–60 minutes before storing or serving.
  15. Store cookies: Once the chocolate has set, store cookies tightly covered at room temperature for up to 1 week.

Notes

  • You can prepare the dough and chill it for up to 3 days before baking; this improves texture and ease of handling.
  • Unbaked cookie dough balls freeze well for up to 3 months; bake directly from frozen or thaw before baking.
  • Baked and cooled cookies freeze well for up to 3 months; thaw at room temperature before serving.
  • Use natural unsweetened cocoa powder, not Dutch-process, for the best flavor and texture.
  • Be sure to use dry hot cocoa mix, not liquid hot cocoa.
  • Use baking chocolate bars for melting and drizzling instead of chocolate chips, which contain stabilizers that impede smooth melting.
  • For best results, chill dough for at least 2 hours, preferably longer, as the dough is very sticky before chilling.
  • If doubling the recipe, extend chilling time to at least 3 hours to ensure proper dough consistency.

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

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