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)

10–11 large marshmallows, cut in half

8 ounces (226g) semi-sweet chocolate, finely chopped

Instructions

Step 1: 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.

Step 2: Add the egg and vanilla extract, then beat on high speed until fully combined. Scrape down the sides and bottom of the bowl as needed.

Step 3: In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt until well combined.

Step 4: Add the dry ingredients to the wet ingredients and beat on low speed until just combined. The dough will be thick. Beat in the milk to help bring it together; the dough will be thick and sticky.

Step 5: Cover the dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is essential for handling the sticky dough.

Step 6: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.

Step 7: Remove the dough from the refrigerator. Scoop heaping 1-tablespoon portions (about 25-26g) and roll into balls. Place them 2–3 inches apart on the prepared baking sheets.

Step 8: Bake the cookies for 10 minutes. Then, remove from the oven and lightly press a marshmallow half into the top of each cookie.

Step 9: Return the cookies to the oven and bake for an additional 2 minutes. Remove and gently press down on each marshmallow with the back of a spoon to slightly flatten it.

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

Step 11: Melt the chopped chocolate using a double boiler or microwave. If microwaving, heat in 20-second intervals, stirring in between until smooth.

Step 12: Spoon melted chocolate over each marshmallow-topped cookie. Let the chocolate set at room temperature for 30–60 minutes before storing or serving.

Tips & Variations

For extra gooey marshmallows, add them right after removing the cookies from the oven while still warm.

Try using dark chocolate or white chocolate for different flavor profiles.

Substitute the milk with your favorite dairy-free alternative for a vegan-friendly option (using flax egg or egg substitute).

Chilling the dough is crucial—it helps manage sticky dough and improves the cookie texture.

Storage

Store leftover cookies tightly covered at room temperature for up to one week. You can also freeze unbaked cookie dough balls for up to 3 months and bake fresh when desired. Baked and cooled cookies freeze well too; thaw them at room temperature before serving. Reheat slightly in the microwave for a warm, melty treat.

FAQs

Can I use mini marshmallows instead of large ones?

If using mini marshmallows, you may want to add a few per cookie to get the same gooey effect, as one mini marshmallow won’t cover as much cookie surface.

What if I don’t have hot cocoa mix?

You can omit the hot cocoa mix and add an extra 2 tablespoons of sugar. Alternatively, a combination of cocoa powder and a little powdered sugar works well to maintain sweetness and chocolate flavor.