Description

These Marshmallow Hot Cocoa Surprise Cookies are a delightful treat combining rich cocoa-flavored cookie dough with a gooey marshmallow center and a luscious semi-sweet chocolate topping. Perfect for cozying up on chilly days, these cookies offer a nostalgic hot cocoa experience in every bite, featuring a soft, chewy texture and a melted chocolate finish.

Ingredients

Scale

Cookies:

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

Cream Butter and Sugars: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2–3 minutes.
Add Egg and Vanilla: Add the egg and vanilla extract, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt until fully combined.
Combine Wet and Dry Ingredients: Add the dry ingredients to the bowl with the wet ingredients. Beat on low speed until the dough is combined; it will be thick. Then beat in the milk until the dough is thick and sticky.
Chill Dough: Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days to allow it to firm up, which is crucial for handling the sticky dough.
Prepare for Baking: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
Scoop and Shape Cookies: Remove dough from the refrigerator. Scoop heaping 1 tablespoon (about 25-26g) portions of dough and roll into balls. Arrange them spaced 2–3 inches apart on the prepared baking sheets.
Initial Bake: Bake the cookies for 10 minutes until they are partially set.
Add Marshmallow Topping: Remove cookies from the oven and lightly press a marshmallow half onto the top of each cookie. Return to the oven and bake for an additional 2 minutes.
Flatten Marshmallows: Remove cookies from the oven and gently press down on each marshmallow with the back of a spoon to slightly flatten it.
Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Melt Chocolate: Melt the chopped semi-sweet chocolate in a double boiler or microwave (in 20-second increments, stirring frequently) until smooth.
Decorate Cookies: Spoon the melted chocolate over the cooled marshmallow-topped cookies. Allow the chocolate to set at room temperature for 30-60 minutes.
Store Cookies: Once the chocolate has set, cookies can be stacked, stored, transported, or gifted. Store any leftovers tightly covered at room temperature for up to one week.

Notes

Make Ahead & Freezing Instructions: The cookie dough can be made ahead and chilled in the refrigerator for up to 3 days. Unbaked cookie dough balls freeze well for up to 3 months, and baked cookies freeze well for up to 3 months as well. Thaw at room temperature before serving.
Ensure the dough is well chilled before baking to manage the sticky texture and achieve the best cookie shape.
Use parchment paper or silicone mats to prevent sticking and aid in easy cookie removal.
If melting chocolate in the microwave, stir thoroughly between 20-second intervals to prevent burning.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: marshmallow cookies, hot cocoa cookies, chocolate marshmallow cookies, winter cookies, holiday cookies, cocoa cookies