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Marshmallow Hot Cocoa Surprise Cookies Recipe

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★★★★★

4.6 from 125 reviews

These Marshmallow Hot Cocoa Surprise Cookies are a decadent treat combining rich cocoa-flavored cookie dough with soft, toasted marshmallows and a silky layer of melted semi-sweet chocolate on top. Perfect for cozy winter evenings or holiday gifting, these delightful cookies are chewy, chocolatey, and topped with a gooey marshmallow surprise that mimics a warm cup of hot cocoa in cookie form.

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

  1. Mix the wet ingredients: 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.
  2. Add egg and vanilla: Add the egg and vanilla extract to the bowl and beat on high speed until fully combined. Scrape down the sides and bottom of the bowl as needed to ensure everything is mixed evenly.
  3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, natural unsweetened cocoa powder, dry hot cocoa mix, baking soda, and salt until well mixed.
  4. Incorporate dry into wet: Add the dry ingredients to the wet ingredients and beat on low speed until just combined. The dough will be thick and somewhat sticky. Finally, beat in the milk to help bind the dough together.
  5. Chill the dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or up to 3 days. Chilling is essential to make handling easier and to improve texture during baking.
  6. Prepare to bake: Preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone baking mats.
  7. Shape the cookies: Remove dough from the refrigerator. Using a tablespoon measure, scoop and roll heaping 1-tablespoon portions (about 25-26g each) of dough into balls. Arrange the balls about 2–3 inches apart on the prepared baking sheets to allow for spreading.
  8. Bake cookies partially: Bake the cookies for 10 minutes until they have just set but are not fully done.
  9. Add marshmallow topping: Remove the cookies from the oven and gently press a halved marshmallow onto the top of each cookie. Return to the oven and bake for an additional 2 minutes to soften and slightly toast the marshmallows.
  10. Flatten marshmallows: Take the cookies out of the oven and, using the back of a spoon, gently press down on each marshmallow half to slightly flatten them for better presentation and texture.
  11. Cool the cookies: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
  12. Melt the chocolate: Melt the chopped semi-sweet chocolate using a double boiler or microwave. For the microwave method, place the chocolate in a medium heat-proof bowl and heat in 20-second increments, stirring after each until smooth and fully melted.
  13. Top with chocolate: Spoon the melted chocolate over each cooled marshmallow-topped cookie. Let the chocolate set at room temperature for 30–60 minutes until firm.
  14. Store or serve: Once the chocolate is set, the cookies can be stacked, stored, or gifted. Keep leftover cookies tightly covered at room temperature for up to 1 week.

Notes

  • Chilling the cookie dough is crucial to manage the sticky texture and improve baking results.
  • Use high-quality semi-sweet chocolate for a richer topping that complements the cocoa in the cookie.
  • If dairy-free, ensure to use nondairy milk and dairy-free chocolate chips to keep the recipe suitable.
  • Cookies are best eaten within a week when stored at room temperature in an airtight container.
  • Allow cookies to cool completely before adding melted chocolate to avoid melting the topping.

Keywords: marshmallow cookies, hot cocoa cookies, chocolate cookies, winter cookies, holiday cookies, marshmallow topped cookies

Find it online: https://hannahdelgado.com/marshmallow-hot-cocoa-surprise-cookies-recipe/