Introduction

Marshmallow Hot Cocoa Surprise Cookies are a delightful twist on classic chocolate cookies, featuring a rich cocoa flavor, gooey marshmallow centers, and a smooth chocolate topping. These treats combine the comforting taste of hot cocoa with a fun, surprise texture that’s perfect for cozy nights or sharing with friends.

The image shows seven round chocolate cookies placed on a wire rack over a white marbled surface. Each cookie has one thick layer of smooth, glossy milk chocolate spread evenly on top. The cookie in the front center is broken in half, revealing a soft, white, creamy filling inside that contrasts with the dark, rich brown cookie base. The cookies have a slightly cracked texture on their edges, giving them a rustic and homemade 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, use a handheld or stand mixer fitted with a paddle attachment to beat the butter, granulated sugar, and brown sugar together 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 well combined.
Step 4: Add the dry ingredients to the wet ingredients and beat on low speed until combined. The dough will be thick. Beat in the milk until the dough is thick and sticky.
Step 5: Cover the dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is essential for this sticky dough.
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 dough from the refrigerator. Scoop and roll heaping 1 Tablespoon (about 25-26g) portions into balls. Arrange them 2–3 inches apart on the baking sheets.
Step 8: Bake the cookies for 10 minutes. Remove from the oven and gently press one marshmallow half onto the top of each cookie.
Step 9: Return the cookies to the oven and bake for an additional 2 minutes. Remove and, using the back of a spoon, press down on each marshmallow to slightly flatten it out.
Step 10: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Step 11: Melt the chopped semi-sweet chocolate using 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

For a richer flavor, try using dark cocoa powder instead of natural cocoa powder.
Substitute mini marshmallows if you prefer smaller marshmallow pockets inside your cookies.
Use dairy-free butter and milk alternatives to make these cookies vegan-friendly.
Chilling the dough longer than 2 hours helps develop deeper flavors and makes handling easier.
Sprinkle a pinch of flaky sea salt over the melted chocolate for a salty-sweet contrast.

Storage

Store leftover cookies tightly covered at room temperature for up to 1 week. Keep them on a flat surface to avoid damaging the marshmallow and chocolate topping. Reheat gently in a microwave for a few seconds if you want the marshmallow soft and gooey again.

How to Serve

Three chocolate cookies stacked on top of each other on a white marbled surface. Each cookie has three layers: the bottom layer is a thick, dark brown, crumbly cookie base. The middle layer is a thick, soft, white marshmallow filling that is clearly visible where each cookie is bitten into. The top layer is a smooth, shiny, dark chocolate coating that slightly drips over the edges. Small crumbs are scattered around the stack. The background is a plain light gray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini marshmallows instead of large ones?

Yes, mini marshmallows can be used, but you might want to add more per cookie to ensure a gooey center. Adjust baking time slightly as needed to prevent over-browning.

Why is it important to chill the dough?

Chilling the dough helps the cookies hold their shape while baking, reduces spreading, and enhances the flavor. Since this dough is sticky and thick, chilling also makes it easier to handle.