Marshmallow Surprise Hot Cocoa Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add Milk: Stir in two teaspoons of milk to achieve a thick, slightly sticky cookie dough consistency, perfect for shaping.
- 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.
- Prepare for Baking: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- 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.
- Add Marshmallows: Remove cookies from oven briefly and press a halved marshmallow into the top of each cookie, then return to oven.
- Finish Baking: Bake an additional 2–3 minutes, or until marshmallows puff up and lightly toast.
- Press Marshmallows: Gently press down on the marshmallows with the back of a spoon to spread them evenly over the cookie tops.
- 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.
- Melt Chocolate: Using a double boiler or microwave, melt the finely chopped semi-sweet chocolate until smooth and glossy.
- Drizzle Chocolate: Drizzle the melted chocolate over cooled cookies for an added layer of rich chocolate flavor and decorative finish.
- Set Chocolate: Let the chocolate drizzle set completely at room temperature before handling or storing.
- 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
