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Marshmallow-Surprise Hot Cocoa Cookies Recipe

4.9 from 108 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, fudgy cookies infused with natural cocoa powder and hot cocoa mix, topped with gooey marshmallow halves and a smooth drizzle of melted semi-sweet chocolate. Perfectly chewy and bursting with chocolatey warmth, they combine traditional cookie texture with a decadent, melty marshmallow surprise – a delightful treat for chocolate lovers and chilly days.

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
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 teaspoons (10ml) milk (any kind, dairy or nondairy)

Topping

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

Instructions

  1. Cream 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 together on medium-high speed until fluffy and light in color, about 3 minutes. This step helps to incorporate air for a light texture.
  2. Add Egg and Vanilla: Add the large egg and pure vanilla extract to the butter-sugar mixture, then beat on high speed until fully combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
  3. Mix 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 combined and free of lumps.
  4. Combine Wet and Dry: Add the dry ingredients to the wet ingredients bowl. Beat on low speed until the dough comes together. The dough will be very thick at this stage. Then, add the milk and beat again until evenly incorporated. The dough will be sticky.
  5. Chill the Dough: Cover the dough tightly with plastic wrap or a lid and refrigerate for at least 2 hours, up to 3 days. Chilling is crucial to handle the sticky dough and develop flavors.
  6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
  7. Shape Cookies: Remove the chilled dough from the refrigerator. Using a tablespoon measure, scoop and roll heaping tablespoons (about 25-26g each) of dough into balls. Arrange them on the prepared baking sheets, spacing them about 2 to 3 inches apart to allow for spreading.
  8. Bake First Part: Bake the cookies in the preheated oven for 10 minutes until edges are set but centers still soft.
  9. Add Marshmallows: Remove the baking sheets from the oven and gently press a marshmallow half into the top of each cookie. Return the cookies to the oven and bake for an additional 2 minutes to slightly melt the marshmallows.
  10. Flatten Marshmallows: Take the cookies out of the oven again and use the back of a spoon to gently press down on each marshmallow half to flatten it slightly for even topping.
  11. Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
  12. Melt Chocolate: While cookies cool, melt the chopped semi-sweet chocolate using a double boiler or microwave in 20-second increments, stirring after each, until the chocolate is smooth and fully melted.
  13. Drizzle Chocolate: Spoon the melted chocolate over the cooled marshmallow-topped cookies. Place them on a baking sheet or wire rack to allow the chocolate to set at room temperature, about 30–60 minutes.
  14. Storage: Once the chocolate has set, cookies can be stacked, stored, transported, or gifted. Store leftover cookies tightly covered at room temperature for up to 1 week.

Notes

  • Make Ahead & Freezing: The dough can be made up to 3 days ahead and kept refrigerated. Unbaked dough balls freeze well for up to 3 months; thaw at room temperature before baking. Baked cookies also freeze well for up to 3 months, though chocolate topping may look streaky or condensed after thawing, which is normal.
  • Use natural unsweetened cocoa powder for accurate flavor and texture. If you don’t have hot cocoa mix, increase cocoa powder to 1/2 cup (45g) and omit the mix.
  • Use dry hot cocoa mix only, not liquid or mixes with mini marshmallows.
  • For the chocolate topping, use baking chocolate bars rather than chocolate chips for a smooth melting consistency.
  • Chilling the dough is essential because it is very sticky and improves flavor as well as texture.
  • For a larger batch, double all ingredients and extend chilling time to at least 3 hours.
  • Refer to the author’s tutorials for tips on creaming butter and sugar and essential cookie tools for best results.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 15g
  • Sodium: 110mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 25mg

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