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Marshmallow Hot Cocoa Cookies Recipe

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★★★★★

4.9 from 75 reviews

These Marshmallow Hot Cocoa Cookies combine the rich flavors of hot cocoa and marshmallows into a soft, chewy cookie topped with a luscious cocoa glaze. Perfect for cozy evenings, these cookies deliver a comforting chocolate experience with a melty marshmallow center and a smooth, sweet glaze on top.

Ingredients

Scale

Cookie Dough

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup (107 g) packed light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1 1/2 cups (180 g) all-purpose flour
  • 1/4 cup (42 g) hot cocoa mix
  • 1/4 cup (21 g) unsweetened cocoa powder
  • 12 marshmallows, halved

Glaze

  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons unsweetened cocoa powder
  • Pinch of kosher salt
  • 2 tablespoons steaming hot water
  • 1 cup (113 g) confectioners’ sugar

Instructions

  1. Prepare the Cookie Dough: In a large bowl, use a handheld mixer on medium-high speed to beat together the softened butter, light brown sugar, granulated sugar, and kosher salt until creamy and fully combined.
  2. Add Egg and Vanilla: Beat in the egg and vanilla extract until incorporated, then mix in the baking soda evenly throughout the dough.
  3. Mix Dry Ingredients: Add the all-purpose flour, hot cocoa mix, and unsweetened cocoa powder to the bowl and beat until the mixture forms a soft, sticky dough. Cover the bowl tightly with plastic wrap and refrigerate for about 2 hours until cold.
  4. Preheat and Prepare Baking Sheets: Place a rack in the center of your oven and preheat it to 375°F (190°C). Line two to three baking sheets with parchment paper depending on what you have available.
  5. Scoop the Dough: Using a tablespoon or cookie scoop, form dough balls using about 1 1/2 tablespoons of dough (roughly 30 grams or ping-pong ball size). Arrange eight dough balls per sheet spaced about 2 inches apart. If working with only two sheets, leave the remaining dough balls in the bowl.
  6. Bake the Cookies: Bake one sheet at a time for about 8 minutes until the cookies are puffy and have a matte surface. Remove the sheet from the oven, and quickly place half a marshmallow, cut side down, onto the center of each cookie, pressing gently so that the cookie cracks slightly around the marshmallow.
  7. Finish Baking: Return the baking sheet to the oven and bake for an additional 2 minutes until the marshmallow is slightly melted. Use a small spoon to gently press the marshmallow down in each cookie, encouraging it to spread a bit. Repeat these baking steps for any remaining sheets, replacing the parchment paper as needed.
  8. Make the Glaze: In a small bowl, whisk together the softened butter, cocoa powder, kosher salt, and steaming hot water until smooth. Gradually add the confectioners’ sugar and continue whisking until the glaze is lump-free. Adjust consistency with a bit more water if too thick, or let it sit briefly if too thin.
  9. Glaze the Cookies: Spoon the prepared glaze over the cooled cookies to finish them with a shiny, chocolatey topping. Allow the glaze to set slightly before serving for best results.

Notes

  • Refrigerating the dough before baking is important to prevent spreading and to enhance flavor.
  • If you don’t have hot cocoa mix, you can substitute with additional cocoa powder and a pinch of sugar, but the flavor might be slightly different.
  • Use parchment paper on baking sheets to avoid sticking and simplify cleanup.
  • Adjust the glaze consistency carefully; a glaze that is too thin can be thickened by chilling briefly, while a thick glaze can be thinned with a few drops of water.
  • Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.

Keywords: hot cocoa cookies, marshmallow cookies, chocolate cookies, winter cookies, holiday cookies, cocoa glaze

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