Marshmallow Hot Cocoa Surprise Cookies Recipe

Introduction

These Marshmallow Hot Cocoa Surprise Cookies are a delightful twist on classic chocolate cookies, filled with gooey marshmallows and topped with a smooth layer of melted chocolate. Perfect for cozy nights or sharing with friends, they capture the comforting flavors of hot cocoa in every bite.

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

Instructions

1. Step 1: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 2–3 minutes.
2. 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.
3. Step 3: In a separate bowl, whisk the flour, cocoa powder, hot cocoa mix, baking soda, and salt together until combined.
4. Step 4: Add the dry ingredients to the wet ingredients and beat on low until combined. The cookie dough will be thick. Beat in the milk. The dough will be thick and sticky.
5. Step 5: Cover the dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is important for this sticky dough.
6. Step 6: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
7. Step 7: Remove the chilled dough from the refrigerator. Scoop a heaping 1 tablespoon (about 25–26g) of dough and roll into balls. Arrange them 2–3 inches apart on the prepared baking sheets.
8. Step 8: Bake the cookies for 10 minutes. Remove from the oven and lightly press a marshmallow half into the top of each cookie.
9. Step 9: Return the cookies to the oven and bake for 2 more minutes. Remove from the oven, then gently press down on each marshmallow with the back of a spoon to slightly flatten it.
10. Step 10: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
11. Step 11: Melt the chopped chocolate using a double boiler or microwave. If microwaving, heat in 20-second increments, stirring after each, until smooth.
12. Step 12: Spoon the 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

• For extra gooey centers, use mini marshmallows inside the dough along with the large marshmallow halves on top.
• Substitute semi-sweet chocolate with dark or milk chocolate according to your preference for sweetness.
• Chilling the dough is key to handling the sticky consistency and helps prevent spreading during baking.

Storage

Store leftover cookies tightly covered at room temperature for up to 1 week. If you want to keep them longer, freeze the baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving. The chocolate topping will firm up nicely once set, and a quick warm-up in the microwave can soften it if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of hot cocoa mix?

You can, but hot cocoa mix adds sweetness and extra flavor from powdered milk and sugar. Using just cocoa powder might result in a less sweet cookie, so you may want to adjust the sugar accordingly.

How do I prevent the marshmallows from burning?

Baking the cookies with marshmallows for just 2 minutes after the initial bake and then gently pressing them down helps them soften without burning. Watch closely during these last minutes to avoid over-browning.

Marshmallow Hot Cocoa Surprise Cookies Recipe

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★★★★★

4.5 from 68 reviews

These Marshmallow Hot Cocoa Surprise Cookies are a delightful twist on classic chocolate cookies, featuring a rich cocoa and hot cocoa mix-infused dough, marshmallow centers, and a drizzle of melted semi-sweet chocolate. Soft and chewy with a gooey marshmallow surprise, these cookies are perfect for cozy moments and holiday treats.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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, is fine)

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

Add-ins

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

Instructions

1. Mix Butter and Sugars: 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: Add the egg and vanilla extract, then beat on high speed until fully combined. Scrape down the sides and bottom of the bowl as needed to ensure an even mixture.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, natural cocoa powder, dry hot cocoa mix, baking soda, and salt until well combined.
4. Incorporate Dry into Wet: Add the dry ingredients to the wet mixture and beat on low speed until combined. The dough will be quite thick at this stage. Finally, beat in the milk to achieve a thick and sticky cookie dough consistency.
5. Chill the Dough: Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days. Chilling is crucial for managing the sticky dough and ensuring good texture.
6. Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set them aside.
7. Form Cookie Dough Balls: Remove the dough from the refrigerator. Using a heaping tablespoon (about 25-26g), scoop and roll the dough into balls. Arrange the balls 2–3 inches apart on the prepared baking sheets.
8. Bake Initial Phase: Bake the cookies for 10 minutes. This allows the cookies to set slightly before adding the marshmallows.
9. Add Marshmallows and Continue Baking: Remove the cookies from the oven and gently press a marshmallow half into the top of each cookie. Return to the oven and bake for an additional 2 minutes.
10. Press Marshmallows: Remove the cookies again and use the back of a spoon to gently press down on each marshmallow to slightly flatten it, creating a gooey topping.
11. Cool Cookies: Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
12. Melt Chocolate: Melt the finely chopped semi-sweet chocolate using a double boiler or microwave. For microwave, heat in 20-second increments stirring between until fully melted and smooth.
13. Drizzle Chocolate: Spoon the melted chocolate over the cooled marshmallow-topped cookies. Let the chocolate set at room temperature for 30–60 minutes to firm up.
14. Store Cookies: Once the chocolate has set, store the cookies in an airtight container at room temperature for up to 1 week. They can be stacked and transported safely after chocolate sets.

Notes

• Chilling the dough is essential to handle the sticky cookie dough and prevent spreading during baking.
• You can use any kind of milk (dairy or non-dairy) according to your preference or dietary needs.
• Pressing the marshmallow after second bake gives a nice flat and gooey cookie top.
• For best results, use parchment paper or silicone mats to prevent sticking.
• These cookies can be stored at room temperature for up to a week, but avoid refrigeration to keep the marshmallow texture soft.

Keywords: marshmallow cookies, hot cocoa cookies, chocolate cookies, holiday cookies, semi-sweet chocolate, cozy dessert, homemade cookies