Marshmallow Hot Cocoa Surprise Cookies Recipe
Introduction
These Marshmallow Hot Cocoa Surprise Cookies bring all the cozy flavors of hot chocolate into a soft, chewy cookie. Featuring a rich cocoa dough topped with gooey marshmallows and a drizzle of melted chocolate, they’re perfect for chilly days and sweet cravings alike.
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, use a handheld or stand mixer fitted with a paddle attachment to beat the butter, granulated sugar, and brown sugar 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 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 combined.
- Step 4: Add the dry ingredients to the wet ingredients bowl and beat on low speed until combined. The dough will be thick. Beat in the milk until fully incorporated; 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 this sticky dough.
- Step 6: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Step 7: Remove the chilled dough from the refrigerator. Scoop heaping 1 tablespoon (about 25–26g) portions and roll into balls. Place them 2–3 inches apart on the prepared baking sheets.
- Step 8: Bake the cookies for 10 minutes. Remove from the oven and gently press a marshmallow half onto the top of each cookie.
- Step 9: Return the cookies to the oven and bake for 2 more minutes. Remove from the oven and, using the back of a spoon, gently flatten the marshmallows slightly.
- Step 10: Let the cookies 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 in 20-second increments, stirring until smooth.
- Step 12: Spoon the melted chocolate over the cooled marshmallow-topped cookies. Let the chocolate set at room temperature for 30–60 minutes before storing or serving.
Tips & Variations
- Chill the dough well to make it easier to handle and improve cookie texture.
- Use dark chocolate instead of semi-sweet for a richer flavor.
- Try adding a pinch of cinnamon or espresso powder to the dough for extra depth.
- Freeze unbaked dough balls for up to 3 months; bake straight from frozen, adding a couple of extra minutes to baking time.
Storage
Store leftover cookies in an airtight container at room temperature for up to 1 week. They freeze well too—both baked cookies and unbaked dough balls can be frozen for up to 3 months. To reheat, warm cookies briefly in the microwave to enjoy gooey marshmallows and melted chocolate again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use milk chocolate instead of semi-sweet?
Yes, milk chocolate works fine and will make the cookies sweeter and creamier. Adjust sweetness accordingly if you prefer.
Do I have to chill the dough?
Yes, chilling the dough is important because it makes the sticky dough easier to handle and helps the cookies keep their shape while baking.
Print
Marshmallow Hot Cocoa Surprise Cookies Recipe
- Total Time: 2 hours 27 minutes
- Yield: 10–12 cookies 1x
Description
These Marshmallow Hot Cocoa Surprise Cookies combine the rich flavors of cocoa and hot cocoa mix with a soft, chewy cookie base, topped with sweet marshmallows and finished with a decadent layer of melted semi-sweet chocolate. Perfect for cozy winter days or holiday treats, these cookies offer a delightful surprise of marshmallow in each bite.
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 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
- Mix 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 to ensure even mixing.
- Combine Dry Ingredients: In a separate bowl, whisk the flour, cocoa powder, hot cocoa mix, baking soda, and salt together until fully combined.
- Mix Dry with Wet Ingredients: Add the dry ingredients to the wet ingredients bowl. Beat on low until combined; the dough will be thick. Finally, beat in the milk to make the dough thick and sticky.
- Chill the Dough: Cover the dough tightly and chill it in the refrigerator for at least 2 hours and up to 3 days. Chilling is essential for handling the sticky dough and for texture.
- 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 the Cookies: Remove the chilled dough from the refrigerator. Scoop and roll heaping 1 tablespoon portions (about 25-26g) into balls and arrange them 2–3 inches apart on the prepared baking sheets.
- Bake and Add Marshmallows: Bake the cookies for 10 minutes. Remove from the oven and immediately press a marshmallow half into the top of each cookie. Return cookies to the oven and bake for an additional 2 minutes.
- Press Marshmallows: Remove the cookies again and gently press down on each marshmallow with the back of a spoon to slightly flatten it out for even melting and better texture.
- Cool the Cookies: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Melt the Chocolate: Melt the finely chopped semi-sweet chocolate using a double boiler or microwave in 20-second increments, stirring after each until smooth.
- Decorate with Chocolate: Spoon melted chocolate over each cooled marshmallow-topped cookie. Allow chocolate to set at room temperature for 30-60 minutes before stacking, storing, or gifting.
- Storage: Cover leftover cookies tightly and store at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: The cookie dough can be made and chilled for up to 3 days before baking. Unbaked dough balls freeze well for up to 3 months, as do baked and cooled cookies. Thaw frozen cookies or dough at room temperature before use.
- Use silicone baking mats or parchment paper to prevent sticking and promote even baking.
- For melting chocolate, a double boiler is gentler and reduces risk of burning compared to microwave.
- Ensure butter and egg are at room temperature for optimal consistency.
- Chilling the dough is critical for handling sticky dough and achieving the desired texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: marshmallow cookies, hot cocoa cookies, chocolate cookies, winter cookies, holiday treats, cocoa powder cookies
