Description

Delight in these Marshmallow Hot Cocoa Surprise Cookies, a cozy and indulgent treat that combines rich cocoa, sweet marshmallows, and a decadent chocolate topping. Perfect for chilly evenings or festive gatherings, these cookies feature a soft, chocolatey base topped with gooey marshmallows and a glossy layer of melted semi-sweet chocolate, offering a delightful twist on classic hot cocoa flavors in cookie form.

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, is fine)

Topping:

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.
Mix dry ingredients: In a separate bowl, whisk the flour, cocoa powder, hot cocoa mix, baking soda, and salt together until combined. Add the dry ingredients to the bowl with the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Finally, beat in the milk, making the dough thick and sticky.
Chill dough: Cover dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is imperative for handling the sticky cookie dough.
Preheat oven and prepare baking sheets: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
Shape cookies: Remove cookie dough from the refrigerator. Scoop and roll dough, a heaping 1 tablespoon (about 25-26g) each, into balls. Arrange them 2–3 inches apart on the baking sheets.
Bake initial cookies: Bake the cookies for just 10 minutes. Remove the cookies from the oven and lightly press a marshmallow half into the tops of each cookie.
Finish baking with marshmallows: Return the cookies to the oven and bake for 2 more minutes. Remove from the oven and, using the back of a spoon, gently press down on the marshmallow to slightly flatten it out.
Cool cookies: Cool cookies on the baking sheet for 10 minutes, then transfer them 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 after each, until smooth.
Top cookies with chocolate: Spoon melted chocolate over each cooled marshmallow-topped cookie. Let chocolate set at room temperature for 30-60 minutes.
Store cookies: Once set, stack, store, transport, or gift the cookies. Cover leftover cookies tightly and store at room temperature for up to 1 week.

Notes

You can make the cookie dough and chill it for up to 3 days before baking.
Unbaked cookie dough balls freeze well for up to 3 months.
Baked and cooled cookies also freeze well for up to 3 months; thaw at room temperature before serving.
Use a double boiler or microwave carefully to melt chocolate without burning.
Chilling the dough is essential to manage the sticky texture and achieve proper cookie shape.
For best results, use room temperature ingredients to ensure even mixing and texture.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: hot cocoa cookies, marshmallow cookies, chocolate cookies, winter cookies, holiday cookies, dessert cookies, cocoa powder cookies, semi-sweet chocolate, marshmallow topping