Print

Marshmallow Hot Cocoa Surprise Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

These Marshmallow Hot Cocoa Surprise Cookies are a delightful treat combining rich cocoa flavors with a gooey marshmallow center and a decadent chocolate drizzle. Perfect for cozying up on chilly days, these cookies feature a thick, sticky dough enriched with a blend of cocoa powders and hot cocoa mix, chilled to perfection, then baked to soft, chewy goodness with melted marshmallows pressed on top and finished with a smooth, melted semi-sweet chocolate drizzle.

Ingredients

Dry Ingredients

  • 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

Wet 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
  • 2 teaspoons (10ml) milk (any kind, dairy or nondairy)

Toppings

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

Instructions

  1. Prepare the Wet Ingredients: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened 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: Mix in the egg and vanilla extract, beating on high speed until fully combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, dry hot cocoa mix, baking soda, and salt until evenly combined.
  4. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients bowl, beating on low speed until combined. The dough will be thick at this stage. Beat in the milk to achieve a thick and sticky consistency.
  5. Chill the Dough: Cover the dough tightly and refrigerate for at least 2 hours and up to 3 days. Chilling is essential for handling this sticky dough effectively.
  6. Preheat and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
  7. Shape Cookies: Remove dough from the refrigerator. Scoop heaping 1 tablespoon portions (about 25-26g each) and roll into balls. Arrange the dough balls 2-3 inches apart on the prepared baking sheets.
  8. Initial Bake: Bake the cookies for 10 minutes. Remove from oven and immediately press a marshmallow half into the top of each cookie.
  9. Final Bake with Marshmallows: Return the cookies to the oven and bake for an additional 2 minutes. After removing, use the back of a spoon to gently press down and slightly flatten the marshmallows.
  10. Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
  11. Melt Chocolate: Melt the finely chopped semi-sweet chocolate using a double boiler or microwave in 20-second increments, stirring after each until smooth and fully melted.
  12. Drizzle Chocolate: Spoon the melted chocolate over the cooled marshmallow-topped cookies. The chocolate will set at room temperature within 30-60 minutes.
  13. Store: Once the chocolate has set, cookies can be stacked, stored, transported, and gifted. Keep any leftovers tightly covered at room temperature for up to 1 week.

Notes

  • Chilling the dough is crucial for handling the sticky dough and helps develop flavors.
  • Use parchment paper or silicone baking mats to prevent sticking and ease cleanup.
  • For dairy-free options, use nondairy milk and dairy-free chocolate.
  • Make sure to press the marshmallows into the cookies immediately after the first bake to ensure they stick properly.
  • If you don’t have a double boiler, melt the chocolate in the microwave, stirring every 20 seconds to avoid burning.
  • Store cookies in an airtight container at room temperature for up to one week to maintain freshness.

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