Introduction

These Marshmallow Hot Cocoa Surprise Cookies are a delightful twist on classic chocolate cookies, filled with rich cocoa flavor and topped with gooey marshmallows and melted chocolate. Perfect for cozy nights or sharing with friends, they bring the warmth of hot cocoa to every bite.

A stack of three chocolate cookies is shown with the top two cookies broken in half to reveal a thick, white, fluffy marshmallow center surrounded by a dark, moist chocolate cookie base. Each cookie is topped with a smooth, glossy layer of dark chocolate that slightly drapes over the edges. The cookies rest directly on a white marbled surface with small chocolate crumbs scattered around. The background is blurred, keeping the focus on the rich textures of the cookies and marshmallow layers. photo taken with an iphone --ar 4:5 --v 7

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 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 combined. Scrape down the sides and bottom of the bowl as needed.
Step 3: In a separate bowl, whisk the flour, cocoa powder, hot cocoa mix, baking soda, and salt together until combined.
Step 4: Add the dry ingredients to the wet ingredients and beat on low until combined. The dough will be thick. Finally, beat in the milk, making the dough 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 this sticky dough.
Step 6: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
Step 7: Remove dough from the refrigerator. Scoop and roll heaping tablespoon-sized balls (about 25-26g each). Arrange them 2–3 inches apart on the baking sheets.
Step 8: Bake cookies for 10 minutes. Remove from oven and gently press a marshmallow half into the top of each cookie. Return to oven and bake 2 more minutes.
Step 9: Remove cookies, and using the back of a spoon, gently press the marshmallow to slightly flatten it. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Step 10: Melt the chopped chocolate in a double boiler or in the microwave in 20-second increments, stirring until smooth.
Step 11: Spoon melted chocolate over each cooled marshmallow-topped cookie. Let the chocolate set at room temperature for 30–60 minutes before stacking, storing, or gifting.

Tips & Variations

Chilling the dough is crucial to handle the sticky texture and to help the cookies hold their shape during baking.
Use dark or milk chocolate instead of semi-sweet for a different chocolate intensity.
For extra gooey marshmallows, add a second marshmallow half after the second bake and then melt the chocolate topping.
Try adding a pinch of cinnamon or espresso powder to deepen the flavor.

Storage

Store leftover cookies tightly covered at room temperature for up to 1 week. Reheat briefly in a microwave for a few seconds if you want the marshmallows extra soft again. They are also great chilled.

How to Serve

The image shows several chocolate cookies with a glossy, thick layer of melted milk chocolate spread on top. One cookie is broken in half revealing a soft white cream center inside its dark, cracked chocolate base. The cookies are placed on a wire cooling rack set over a white marbled surface. The cookies have a round shape with a rough, slightly cracked texture around the edges. The light reflection on the chocolate topping gives a smooth, creamy appearance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini marshmallows instead of large ones?

Yes, but the effect will be different since large marshmallows create a soft, gooey topping that complements the cookie texture best.

Do I need to use hot cocoa mix, or can I substitute something else?

The hot cocoa mix adds sweetness and extra chocolate flavor. You can substitute with an equal amount of extra cocoa powder and a bit of sugar, but the flavor will be less rich and sweet.