Marshmallow Hot Cocoa Surprise Cookies Recipe
Enjoy these delightful Marshmallow Hot Cocoa Surprise Cookies, featuring a rich cocoa dough topped with melty marshmallows and drizzled with smooth semi-sweet chocolate. Perfectly chewy and sweet, these cookies offer a fun twist on classic hot cocoa flavors in every bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Initial Bake: Bake the cookies for 10 minutes. Remove from oven and immediately press a marshmallow half into the top of each cookie.
- 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.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
- 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.
- Drizzle Chocolate: Spoon the melted chocolate over the cooled marshmallow-topped cookies. The chocolate will set at room temperature within 30-60 minutes.
- 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 easy handling and prevents spreading during baking.
- You can substitute semi-sweet chocolate with dark or milk chocolate according to your preference.
- For a dairy-free version, use non-dairy butter and milk alternatives.
- Use fresh marshmallows for best melting results; mini marshmallows can be used but may melt differently.
- Use parchment paper or silicone mats to prevent cookies from sticking and ensure even baking.
- Store cookies in an airtight container at room temperature to keep them fresh up to 1 week.
