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