Introduction

These Marshmallow-Surprise Hot Cocoa Cookies are rich, chocolatey, and delightfully gooey thanks to the melty marshmallow center. Perfect for cozying up on a chilly day or sharing with friends during the holidays, they combine classic flavors with a fun twist.

A stack of four chocolate cookies is shown on a dark surface with a white marbled background blurred in the back. The bottom two cookies are whole with smooth, shiny dark chocolate tops that are slightly uneven. On top of these sits a third cookie, broken in half, revealing a thick layer of soft white marshmallow inside, sandwiched between the rich, dark brown cookie base and the glossy chocolate coating above and below the marshmallow. The fourth cookie half is placed on top of the third, showing the same layers closely. The cookie texture looks soft and moist with a slightly cracked surface, and the chocolate coating has a smooth finish, capturing a close, detailed view. 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, is fine)
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 3 minutes. 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 2: In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt until combined. Add these dry ingredients to the wet ingredients and beat on low until combined. The dough will be thick. Finally, beat in the milk, resulting in a thick and sticky dough.
Step 3: Cover the dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is essential for handling this sticky dough.
Step 4: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
Step 5: Remove dough from the refrigerator. Scoop and roll heaping tablespoon-sized balls (about 25-26g each) and place them 2–3 inches apart on the prepared baking sheets.
Step 6: Bake cookies for 10 minutes. Remove from oven and gently press a marshmallow half, cut side down, into the top of each cookie. Return to the oven and bake for 2 more minutes. After removing from the oven, use the back of a spoon to gently press and slightly flatten each marshmallow.
Step 7: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: Melt the semi-sweet chocolate either in a double boiler or microwave. For the microwave method, place chopped chocolate in a medium heat-proof bowl and microwave in 20-second increments, stirring after each, until fully melted and smooth.
Step 9: Spoon the melted chocolate over each cooled marshmallow-topped cookie. You can place the cookies back on a baking sheet or keep them on the wire rack while the chocolate sets. The chocolate will set at room temperature within 30-60 minutes, after which the cookies can be stacked, stored, transported, or gifted.

Tips & Variations

Chilling the dough thoroughly helps manage the sticky texture and improves the cookie’s shape and flavor.
Use your favorite hot cocoa mix to customize the flavor — spiced or flavored varieties add an interesting twist.
For extra fudgy cookies, switch to bittersweet chocolate or add chocolate chips along with the chopped chocolate topping.
Try mini marshmallows instead of large ones for smaller bites or decorative toppings.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. Keep them separated by parchment paper to prevent sticking. If you want to keep them longer, freeze them for up to 1 month and thaw at room temperature. Reheat gently in a warm oven for a few minutes if you prefer them warm and gooey.

How to Serve

A group of round chocolate cookies arranged closely on a black wire cooling rack, placed over a white marbled background. Each cookie has a smooth, glossy dark chocolate layer swirled on top, giving a shiny and creamy texture. One cookie near the center shows a bite taken out, revealing a soft, moist interior. The cookies have a crackled surface with a rich brown color, contrasting with the darker chocolate topping. The arrangement is casual, filling the frame with a cozy, homemade feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use marshmallow fluff instead of marshmallows?

Marshmallow fluff won’t hold up the same way during baking, so it’s best to stick with large marshmallows cut in half for this recipe’s signature gooey surprise.

Do I have to chill the dough?

Yes, chilling the dough is important because it firms up the sticky dough, making it easier to scoop and enhances the cookie’s texture and flavor. You can chill it from 2 hours up to 3 days.