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, is fine)

Topping:

10–11 large marshmallows, cut in half
8 ounces (226g) semi-sweet chocolate, finely chopped

Instructions

Step 1: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed with a handheld or stand mixer fitted with a paddle attachment until 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.

Step 3: In a separate bowl, whisk the flour, cocoa powder, hot cocoa mix, baking soda, and salt together until well combined. Add the dry ingredients to the wet ingredients and beat on low speed until just combined. The dough will be thick.

Step 4: Beat in the milk; the dough will become thick and sticky. Cover the dough tightly and chill in the refrigerator for at least 2 hours, up to 3 days. Chilling is essential for this sticky dough.

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

Step 6: Remove the chilled dough and scoop heaping 1 Tablespoon (about 25–26g) portions, rolling into balls. Place the dough balls 2–3 inches apart on the baking sheets.

Step 7: Bake for 10 minutes. Remove from the oven and gently press a marshmallow half onto the top of each cookie. Return to the oven and bake for 2 more minutes.

Step 8: Take the cookies out and use the back of a spoon to gently press down on the marshmallows, slightly flattening them.

Step 9: Cool the cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Step 10: Melt the chopped chocolate using a double boiler or microwave in 20-second increments, stirring until smooth. Spoon the melted chocolate over each cooled marshmallow-topped cookie.

Step 11: Let the chocolate set at room temperature for 30–60 minutes before stacking, storing, or serving.

Tips & Variations

Chilling the dough is crucial for easier handling and better cookie texture, so don’t skip that step.

For a nutty twist, add chopped nuts like pecans or walnuts to the dough before chilling.

If you prefer a milk chocolate topping, substitute semi-sweet chocolate with milk chocolate or white chocolate for a different flavor profile.

Use silicone baking mats instead of parchment paper for easy cleanup and even baking.

To make mini cookies, use smaller dough balls and reduce baking time by 2 minutes before adding marshmallows.

Storage

Store leftover cookies in an airtight container at room temperature for up to 1 week. If you want to keep them longer, unbaked dough balls or baked cookies freeze well for up to 3 months. Thaw frozen cookies at room temperature before serving. When reheating, warm briefly in a low oven to soften the marshmallow topping.

FAQs

Can I use a different type of marshmallow?

Yes, large marshmallows work best for this recipe to create the gooey center, but mini marshmallows can be used in a pinch—just adjust the amount and watch baking times carefully.

What is the purpose of the hot cocoa mix in the dough?

The hot cocoa mix adds an extra layer of chocolate flavor and sweetness, enhancing the overall taste and making the cookies richer and more reminiscent of a warm cup of cocoa.