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 with a paddle attachment to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2–3 minutes.

Step 2: Add the egg and vanilla extract, then beat on high speed until fully combined. Scrape down the bowl sides as needed.

Step 3: In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, beating on low until combined. The dough will be thick. Stir in the milk until the dough is thick and sticky.

Step 4: Cover the dough tightly and chill in the refrigerator for at least 2 hours, up to 3 days. Chilling is essential for handling this sticky dough.

Step 5: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

Step 6: Remove chilled dough and scoop heaping tablespoon-sized balls (about 25-26g). Place them 2–3 inches apart on the prepared sheets.

Step 7: Bake for 10 minutes. Remove from oven and gently press a marshmallow half onto each cookie. Return to oven and bake 2 more minutes.

Step 8: Take cookies out and press down lightly on the marshmallows with the back of a spoon to flatten slightly. Let cookies cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.

Step 9: Melt the chopped chocolate in a double boiler or microwave in 20-second increments, stirring until smooth. Spoon melted chocolate over each cooled marshmallow-topped cookie.

Step 10: Allow chocolate to set at room temperature for 30-60 minutes before stacking, storing, or gifting.

Tips & Variations

For extra gooey centers, slightly underbake the cookies before adding marshmallows.

Try using flavored hot cocoa mix like peppermint or caramel for a twist.

Use dairy-free chocolate and milk to make these cookies vegan-friendly.

Freeze unbaked dough balls for up to 3 months; bake directly from frozen, adding a couple extra minutes to baking time.

Storage

Store leftover cookies in an airtight container at room temperature for up to 1 week. To reheat, warm gently in the microwave for 10–15 seconds to soften the marshmallow and chocolate layers. Both unbaked dough and baked cookies freeze well for up to 3 months; thaw baked cookies at room temperature before serving.

FAQs

Can I substitute mini marshmallows instead of large ones?

Yes, mini marshmallows can work, but you’ll want to add more so each cookie gets a good topping. Cutting large marshmallows in half helps create a perfect size for each cookie.

Why is chilling the dough important?

Chilling the dough helps make it easier to handle because the dough is sticky and thick. It also improves the cookie’s texture and shape during baking.