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Marshmallow-Surprise Hot Cocoa Cookies Recipe

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★★★★★

4.8 from 64 reviews

These Marshmallow-Surprise Hot Cocoa Cookies combine rich chocolate flavor with a gooey marshmallow topping and a drizzle of melted semi-sweet chocolate. Perfectly soft and chewy, these cookies bring the warmth of hot cocoa in a fun, festive treat ideal for cozy winter days or holiday gifting.

Ingredients

Scale

Cookie Dough

  • 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)

Toppings

  • 10–11 large marshmallows, cut in half
  • 8 ounces (226g) semi-sweet chocolate, finely chopped

Instructions

  1. Cream Butter and Sugars: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until the mixture becomes fluffy and light in color, about 3 minutes. This step is crucial for the cookie’s texture.
  2. Add Egg and Vanilla: Add the egg and pure vanilla extract to the creamed mixture. Beat on high speed until fully combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
  3. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, natural unsweetened cocoa powder, dry hot cocoa mix, baking soda, and salt until evenly blended.
  4. Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients bowl. Beat on low speed until combined and the dough is thick. Then, add the milk and continue mixing until the dough is thick and sticky.
  5. Chill the Dough: Cover the cookie dough tightly and refrigerate for at least 2 hours and up to 3 days. Chilling is essential for managing this sticky dough and improving cookie texture.
  6. Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
  7. Shape the Cookies: Remove the dough from the refrigerator. Using a tablespoon measure, scoop heaping portions (about 25-26g) and roll into balls. Place them 2–3 inches apart on the prepared baking sheets.
  8. Bake Initial Cookies: Bake the cookies for 10 minutes. They will be soft but set.
  9. Add Marshmallows: Remove the cookies from the oven and gently press a marshmallow half, cut side down, onto the top of each cookie.
  10. Finish Baking: Return the cookies to the oven and bake for an additional 2 minutes to soften the marshmallows.
  11. Press Marshmallows: Remove cookies from the oven and use the back of a spoon to gently press down on each marshmallow half, flattening it slightly for an even topping.
  12. Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
  13. Melt Chocolate: Melt the chopped semi-sweet chocolate using a double boiler or microwave in 20-second increments, stirring after each until smooth.
  14. Top Cookies: Spoon the melted chocolate over each cooled marshmallow-topped cookie. Place the cookies back on the baking sheet or wire rack to let the chocolate set at room temperature, about 30 to 60 minutes.
  15. Store or Gift: Once chocolate has set, the cookies can be stacked, stored, transported, or gifted as desired.

Notes

  • Chilling the dough is vital to handle the sticky consistency and to prevent cookies from spreading too much in the oven.
  • Cut marshmallows in half to create a better fit and appearance on the cookies.
  • Semi-sweet chocolate can be substituted with dark or milk chocolate depending on preference.
  • Make sure to press the marshmallow gently after baking to avoid tearing but ensure it adheres nicely.
  • Cookies are best stored in an airtight container at room temperature for up to 5 days.

Keywords: marshmallow cookies, hot cocoa cookies, chocolate cookies, winter desserts, holiday treats, soft cookies, semi-sweet chocolate

Find it online: https://annakocht.com/marshmallow-surprise-hot-cocoa-cookies-recipe/