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 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 is fluffy and light in color, about 2–3 minutes.

Step 2: Add the egg and vanilla extract, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.

Step 3: In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt until well combined.

Step 4: Add the dry ingredients to the wet ingredients and beat on low speed until combined. The dough will be quite thick. Finally, beat in the milk, creating a thick and sticky cookie dough.

Step 5: 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 6: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.

Step 7: Remove the chilled cookie dough from the refrigerator. Scoop and roll heaping 1 tablespoon portions (about 25-26g each) into balls. Arrange them 2–3 inches apart on the prepared baking sheets.

Step 8: Bake the cookies for 10 minutes. Remove from the oven and gently press a marshmallow half into the top of each cookie.

Step 9: Return the cookies to the oven and bake for an additional 2 minutes. Remove and use the back of a spoon to gently flatten the marshmallows slightly.

Step 10: Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

Step 11: Melt the chopped chocolate in a double boiler or microwave in 20-second increments, stirring until smooth.

Step 12: Spoon the melted chocolate over each cooled, marshmallow-topped cookie. Allow the chocolate to set at room temperature for 30–60 minutes before storing, gifting, or stacking.

Tips & Variations

For a more intense chocolate flavor, use dark cocoa powder instead of natural.

Substitute dairy milk with almond, oat, or soy milk for a dairy-free option.

Try adding a sprinkle of sea salt on top of the melted chocolate for a sweet-salty twist.

Make mini versions by using smaller dough balls and mini marshmallows.

FAQs

Can I use regular cocoa powder instead of hot cocoa mix?

The hot cocoa mix adds sweetness and a bit of extra flavor beyond plain cocoa powder, but you can substitute with more cocoa powder and a small extra amount of sugar. Keep in mind this might alter the final taste slightly.

Why is chilling the dough important?

Chilling the dough helps it firm up, which makes it easier to handle and prevents the cookies from spreading too much while baking. It also enhances the flavors and improves the texture of the cookies.