Description

These Marshmallow Hot Cocoa Surprise Cookies combine the rich flavors of hot cocoa with a gooey marshmallow topping and a luscious chocolate drizzle. Perfectly soft and chewy, these cookies bring cozy winter vibes and a delightful surprise inside each bite. They are easy to make, chilled for perfect texture, and adorned with melted chocolate for a decadent 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)

Topping:

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

Instructions

Prepare the 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, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
Mix dry ingredients: In a separate bowl, whisk the flour, cocoa powder, hot cocoa mix, baking soda, and salt together until fully combined.
Combine wet and dry: Add the dry ingredients to the wet ingredients bowl. Beat on low speed until combined; the dough will be thick. Finally, beat in the milk until the dough is thick and sticky.
Chill the dough: Cover dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. This step is crucial to handle the sticky cookie dough properly.
Preheat oven and prepare baking sheets: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
Shape cookies: Remove dough from refrigerator. Scoop and roll heaping 1 tablespoon (25-26g) portions into balls. Arrange them 2-3 inches apart on prepared baking sheets.
First bake: Bake cookies for 10 minutes. Then remove from oven and lightly press a marshmallow half onto the top of each cookie.
Second bake: Return cookies to the oven and bake for 2 more minutes. Remove and gently press down on the marshmallow with the back of a spoon to slightly flatten it.
Cool cookies: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Melt the chocolate: Melt the semi-sweet chocolate in a double boiler or microwave safe bowl in 20-second increments, stirring between each until smooth.
Decorate cookies: Spoon melted chocolate over each cooled marshmallow cookie. Allow chocolate to set at room temperature for 30-60 minutes before stacking or storing.
Store leftovers: Cover leftover cookies tightly and store at room temperature for up to 1 week.

Notes

Make Ahead & Freezing: The cookie dough can be made and chilled for up to 3 days. Unbaked dough balls freeze well up to 3 months. Baked and cooled cookies also freeze well for up to 3 months; thaw at room temperature.
Special Tools: Handheld or stand mixer, bowls, whisk, baking sheets, parchment or silicone mats, kitchen shears for marshmallows, cooling racks, and double boiler (optional for melting chocolate).
Chilling: Chilling the dough is essential due to its sticky texture and helps develop flavors and texture.

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, easy cocoa cookies, holiday dessert, soft cookies