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Marshmallow Hot Cocoa Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 121 reviews
  • Author: Jessica
  • Prep Time: 2 hours 40 minutes
  • Cook Time: 12 minutes
  • Total Time: 3 hours
  • Yield: 20–22 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Marshmallow-Surprise Hot Cocoa Cookies are rich, chocolatey, and topped with gooey marshmallows and melted semi-sweet chocolate. Perfect for cozy winter days, these cookies combine natural cocoa powder and dry hot cocoa mix in a soft yet thick dough, chilled to perfection and baked with a melty marshmallow center, then finished with a luscious drizzle of melted chocolate.

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 (avoid ones with marshmallows)
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 teaspoons (10ml) milk (dairy or nondairy)

Topping

  • 10-11 large marshmallows, cut in half
  • 8 ounces (226g) semi-sweet baking chocolate, finely chopped (Baker’s or Ghirardelli bars recommended)

Instructions

  1. Cream the 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 on medium-high speed until fluffy and light in color, about 3 minutes. This ensures a well-aerated cookie base for tender texture.
  2. Add egg and vanilla: Add the egg and vanilla extract to the creamed butter and sugar mixture, then beat on high speed until fully combined. Scrape down the bowl sides as needed to ensure even mixing.
  3. Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, natural unsweetened cocoa powder, dry hot cocoa mix, baking soda, and salt until evenly blended.
  4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients. Beat on low speed until combined; the cookie dough will be thick.
  5. Add milk: Beat in the milk, which will make the dough sticky but manageable. Cover the dough tightly.
  6. Chill the dough: Refrigerate the cookie dough for at least 2 hours and up to 3 days. Chilling is crucial to handle the sticky dough and to develop flavors.
  7. Prepare for baking: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
  8. Scoop dough: Remove dough from the refrigerator. Scoop heaping 1 tablespoon portions (about 25-26g) and roll into balls. Arrange them 2-3 inches apart on the prepared baking sheets.
  9. Bake initial phase: Bake the cookies for 10 minutes. They will be set but soft.
  10. Add marshmallows: Remove from oven and gently press a marshmallow half, cut side down, onto the top of each cookie.
  11. Bake final phase: Return cookies to the oven and bake an additional 2 minutes to soften the marshmallow tops.
  12. Flatten marshmallows: Using the back of a spoon, gently press down the marshmallows to slightly flatten them out while warm.
  13. Cool cookies: Let the cookies cool on the baking sheet for 10 minutes to set, then transfer to a wire rack to cool completely.
  14. Melt chocolate: Melt the chopped semi-sweet chocolate in a double boiler or microwave (heat in 20-second increments, stirring between). Melt until smooth and glossy.
  15. Drizzle chocolate: Spoon or drizzle the melted chocolate over each cooled marshmallow-topped cookie. Place cookies back on baking sheet or wire rack. Let chocolate set at room temperature, about 30-60 minutes.
  16. Store: Once chocolate has set, stack and store cookies tightly covered at room temperature for up to 1 week.

Notes

  • Make Ahead & Freezing: Cookie dough can be refrigerated up to 3 days. Raw dough balls freeze well for up to 3 months and bake directly from frozen with no adjustment. Baked cookies freeze for up to 3 months; thaw at room temperature.
  • Special Tools: Electric mixer (handheld or stand with paddle), glass mixing bowl, whisk, baking sheets, silicone mats or parchment, kitchen shears, cooling rack, double boiler or microwave-safe bowl for melting chocolate.
  • Larger Batch: This recipe doubles easily in one mixing bowl. Increase chilling time to at least 3 hours for best results.
  • Cocoa Powder: Use natural (not Dutch-process) unsweetened cocoa powder for proper flavor and texture.
  • Hot Cocoa Mix: Use dry hot cocoa mix (milk chocolate preferred) without marshmallows. If unavailable, omit and increase cocoa powder to 1/2 cup (45g).
  • Chocolate Choice: Use baking chocolate bars (semi-sweet, bittersweet, or milk) to melt easily and set with a smooth finish. Avoid chocolate chips due to stabilizers.
  • Tips: For best cookies, refer to the top 5 cookie baking tips and must-have cookie baking tools linked by the recipe author.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 17g
  • Sodium: 110mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 30mg

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