Marshmallow Surprise Hot Cocoa Cookies Recipe

Introduction

These Marshmallow Surprise Hot Cocoa Cookies are a cozy treat perfect for chocolate lovers. Combining the rich flavors of hot cocoa mix and cocoa powder with gooey marshmallows and a drizzle of melted chocolate, they bring warmth and delight in every bite.

Ingredients

• ⅓ cup dry hot cocoa mix
• ⅓ cup natural unsweetened cocoa powder
• 1 ½ cups all-purpose flour
• ½ cup packed brown sugar
• ½ cup granulated sugar
• 8 tbsp unsalted butter, room temperature
• 2 medium eggs, room temperature
• 1 tsp vanilla extract
• 2 tsp milk
• 1 tsp baking soda
• A pinch salt
• 8 ounces semi-sweet chocolate, finely chopped
• 10 large marshmallows, cut in half

Instructions

1. Step 1: In a large bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
2. Step 2: Beat in the eggs and vanilla extract until well combined.
3. Step 3: In a separate bowl, whisk together the flour, baking soda, salt, hot cocoa mix, and cocoa powder.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
5. Step 5: Stir in the milk until the dough is thick and slightly sticky.
6. Step 6: Cover the dough and chill in the refrigerator for at least 2 hours.
7. Step 7: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
8. Step 8: Scoop the chilled dough onto the prepared baking sheets, leaving space between each cookie.
9. Step 9: Bake for 10 minutes, then press a marshmallow half into the center of each cookie.
10. Step 10: Return the cookies to the oven and bake for an additional 2-3 minutes, or until the marshmallows puff up.
11. Step 11: Gently press down on the marshmallows with the back of a spoon.
12. Step 12: Let the cookies cool on the baking sheet for 10-15 minutes, then transfer to a wire rack to cool completely.
13. Step 13: Melt the chopped chocolate using a double boiler or microwave.
14. Step 14: Drizzle the melted chocolate over the cooled cookies and allow it to set completely before serving.

Tips & Variations

• Chilling the dough helps prevent spreading and enhances the cookie’s rich flavor.
• Use flavored marshmallows, such as vanilla or strawberry, for a unique twist.
• For extra texture, add chopped nuts or chocolate chips to the dough before baking.
• If you don’t have hot cocoa mix, increase the cocoa powder slightly and add a bit of powdered sugar to taste.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container for up to 2 months. If frozen, thaw at room temperature and drizzle fresh melted chocolate if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini marshmallows instead of large ones?

Yes, mini marshmallows work well but you may want to use a few pieces per cookie to get the same gooey effect.

What if I don’t have a double boiler to melt the chocolate?

You can melt the chocolate in the microwave in short bursts of 20-30 seconds, stirring in between to avoid burning.

Marshmallow Surprise Hot Cocoa Cookies Recipe

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Marshmallow Surprise Hot Cocoa Cookies are a decadent treat combining rich chocolate flavors with the nostalgic gooeyness of melted marshmallows. These soft, cocoa-infused cookies are topped with toasted marshmallows and drizzled with melted semi-sweet chocolate, perfect for cozying up on a chilly day or serving at festive gatherings.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 30 minutes
• Yield: About 20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• ⅓ cup dry hot cocoa mix
• ⅓ cup natural unsweetened cocoa powder
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• A pinch salt

Sugars & Sweeteners

• ½ cup packed brown sugar
• ½ cup granulated sugar

Wet Ingredients

• 8 tbsp unsalted butter, room temperature
• 2 medium eggs, room temperature
• 1 tsp vanilla extract
• 2 tsp milk

Toppings

• 8 ounces semi-sweet chocolate, finely chopped
• 10 large marshmallows, cut in half

Instructions

1. Making the Cookie Dough: In a large mixing bowl, cream together room temperature unsalted butter with granulated sugar and packed brown sugar until the mixture becomes light and fluffy, ensuring proper aeration for tender cookies.
2. Incorporate Eggs and Vanilla: Beat in the two medium eggs along with one teaspoon of vanilla extract until the ingredients are well combined, creating a smooth batter base.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, dry hot cocoa mix, and natural unsweetened cocoa powder for even distribution of leavening and flavor components.
4. Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough, which could make cookies tough.
5. Add Milk: Stir in two teaspoons of milk to achieve a thick, slightly sticky cookie dough consistency, perfect for shaping.
6. Chill Dough: Cover the dough and refrigerate for at least two hours to allow the flavors to meld and the dough to firm up, improving texture and handling.
7. Prepare for Baking: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
8. Shape and Bake Cookies: Scoop portions of chilled dough onto the prepared baking sheets, spacing them adequately to allow spreading during baking. Bake for 10 minutes until edges are set.
9. Add Marshmallows: Remove cookies from oven briefly and press a halved marshmallow into the top of each cookie, then return to oven.
10. Finish Baking: Bake an additional 2–3 minutes, or until marshmallows puff up and lightly toast.
11. Press Marshmallows: Gently press down on the marshmallows with the back of a spoon to spread them evenly over the cookie tops.
12. Cool Cookies: Allow cookies to cool on the baking sheet for 10–15 minutes to set before transferring them to a wire rack to cool completely.
13. Melt Chocolate: Using a double boiler or microwave, melt the finely chopped semi-sweet chocolate until smooth and glossy.
14. Drizzle Chocolate: Drizzle the melted chocolate over cooled cookies for an added layer of rich chocolate flavor and decorative finish.
15. Set Chocolate: Let the chocolate drizzle set completely at room temperature before handling or storing.
16. Store Properly: Keep the cookies in an airtight container at room temperature or freeze for longer storage to maintain freshness and texture.

Notes

• Chilling the dough is essential to prevent excessive spreading and to develop flavor.
• Pressing the marshmallows ensures they adhere well and create the signature gooey topping.
• If the melted chocolate thickens during drizzling, gently reheat it to maintain a smooth texture.
• For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend of equal measure.
• Store cookies in a single layer or with parchment paper between layers to prevent sticking.

Keywords: hot cocoa cookies, marshmallow cookies, chocolate cookies, winter cookies, cocoa dessert, easy baking recipe