Marshmallow Hot Cocoa Surprise Cookies Recipe
Marshmallow Hot Cocoa Surprise Cookies are rich, chocolatey treats featuring a blend of cocoa powder and hot cocoa mix in the dough, topped with melted chocolate and gooey marshmallows baked right on top. These soft, indulgent cookies are perfect for cozy gatherings or gifting during the winter season.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 large egg, at room temperature
- 2 teaspoons (10ml) milk (any kind, dairy or nondairy)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 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
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
Toppings
- 10–11 large marshmallows, cut in half
- 8 ounces (226g) semi-sweet chocolate, finely chopped
Instructions
- Prepare 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.
- Add egg and vanilla: Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Mix dry ingredients: In a separate bowl, whisk the flour, cocoa powder, hot cocoa mix, baking soda, and salt together until fully combined. Gradually add these dry ingredients to the wet mixture, beating on low until incorporated. The dough will be thick.
- Incorporate milk: Beat in the milk to the cookie dough, which will become thick and sticky at this stage.
- Chill dough: Cover the dough tightly and refrigerate for at least 2 hours and up to 3 days to make it easier to handle and improve texture.
- Preheat oven and prepare trays: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Scoop dough: Remove chilled dough from the refrigerator. Use about a heaping tablespoon (25-26g) for each cookie and roll into balls. Place on prepared baking sheets 2-3 inches apart to allow spreading.
- Bake cookies: Bake for 10 minutes. Then remove cookies from the oven and gently press a marshmallow half onto the top of each cookie.
- Finish baking with marshmallows: Return the cookies to the oven and bake for an additional 2 minutes. After removing, press the marshmallow down slightly with the back of a spoon to flatten it out.
- Cool cookies: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Melt chocolate: Melt the chopped semi-sweet chocolate using a double boiler or microwave in 20-second increments, stirring between each, until smooth.
- Decorate cookies: Spoon or drizzle the melted chocolate over the cooled marshmallow-topped cookies. Allow the chocolate to set at room temperature, which takes about 30–60 minutes.
- Storage: Once chocolate has hardened, stack and store cookies in an airtight container at room temperature for up to 1 week.
Notes
- Chilling the cookie dough is crucial as it makes handling the sticky dough easier and helps the cookies retain their shape during baking.
- Using dry hot cocoa mix in addition to cocoa powder adds an extra depth of chocolate flavor and a slight sweetness.
- You can use any type of milk you prefer, including dairy-free options, without altering the texture significantly.
- Pressing the marshmallow halfway through baking helps it melt and adhere to the cookie without burning.
- Melt the chocolate carefully to avoid burning; stirring frequently ensures smooth, glossy chocolate.
Keywords: marshmallow cookies, hot cocoa cookies, chocolate cookies, holiday cookies, winter dessert
