There’s something about hot cocoa that instantly evokes feelings of comfort and nostalgia. The rich chocolatey aroma, the warmth that spreads through your hands as you cradle the cup, and the sweet satisfaction of sipping on something so indulgent—it’s pure magic. Now, imagine transforming that cozy experience into a cookie that’s just as comforting and irresistible. That’s exactly what these Marshmallow Hot Cocoa Cookies deliver!
Starting with a decadent, soft, and chewy chocolate cookie base, this recipe is elevated by the addition of hot cocoa mix, bringing that familiar and nostalgic flavor into every bite. But the magic doesn’t stop there. Hidden within is a gooey marshmallow center that melts slightly as the cookies bake, creating a surprise layer of softness. To top it all off, each cookie is crowned with a shiny coat of melted chocolate, making them as visually stunning as they are delicious.
Why You’ll Love These Marshmallow Hot Cocoa Cookies
Hot Cocoa Flavor in Every Bite
The dough is infused with both cocoa powder and hot cocoa mix, giving these cookies a double dose of chocolatey goodness.
Soft, Gooey Texture
The marshmallow topping melts slightly during baking, creating a gooey, irresistible texture that pairs perfectly with the chewy cookie base.
Perfect for Any Occasion
Whether it’s a holiday cookie swap, a family gathering, or a solo indulgence with a cup of tea, these cookies fit the bill.
Make-Ahead Friendly
You can prepare the dough in advance, making these cookies an easy and impressive treat when you’re short on time.
Ingredients
Cookie Dough
- 1/2 cup (113g) unsalted butter, softened: Adds richness and a tender texture.
- 1/2 cup (100g) granulated sugar: Provides sweetness and helps create a slightly crispy edge.
- 1/2 cup (100g) packed light or dark brown sugar: Adds moisture and a deeper caramel-like flavor.
- 1 large egg: Binds the dough together.
- 1 tsp pure vanilla extract: Enhances the chocolate flavor.
- 1 1/2 cups (188g) all-purpose flour: The structure of the cookies.
- 1/3 cup (27g) natural unsweetened cocoa powder: For a rich, chocolatey base.
- 1/4 cup (40g) dry hot cocoa mix: Infuses the dough with nostalgic hot cocoa flavor.
- 1 tsp baking soda: Helps the cookies rise slightly.
- 1/8 tsp salt: Balances the sweetness.
- 2 tsp milk (any kind): Adds just enough moisture for a soft dough.
Topping
- 10–11 large marshmallows, halved: The gooey surprise!
- 8 oz (226g) semi-sweet chocolate, finely chopped: For the glossy, irresistible topping.
Step-by-Step Instructions
1. Make the Dough
Start by creaming the butter, granulated sugar, and brown sugar together until light and fluffy—this step is key for achieving soft, chewy cookies. Add the egg and vanilla extract, beating until fully combined.
In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients. Add 2 teaspoons of milk last to bring the dough together. It will be thick but manageable.
Chill the dough for at least 2 hours. This step helps the dough firm up, making it easier to handle and preventing the cookies from spreading too much during baking.
2. Shape and Bake
Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat.
Using a cookie scoop or your hands, roll the chilled dough into balls, about 25g each (approximately 1.5 tablespoons). Place the dough balls 2 inches apart on the prepared baking sheet. Bake for 10 minutes.
Carefully remove the cookies from the oven and quickly press a halved marshmallow onto the top of each one, cut side down. Return the cookies to the oven for an additional 2 minutes, just until the marshmallows puff up slightly.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
3. Add the Chocolate Topping
Melt the semi-sweet chocolate in a double boiler or microwave. If using a microwave, heat the chocolate in 20-second intervals, stirring in between to prevent burning.
Spoon the melted chocolate over each marshmallow, ensuring it covers the top and drips slightly down the sides for an enticing look. Let the chocolate set completely—this can take 30–60 minutes at room temperature. If you’re in a hurry, pop the cookies in the fridge to speed up the process.
Notes for Success of Marshmallow Hot Cocoa Cookies
- Chill the Dough: Chilling prevents the cookies from spreading too much and enhances the overall texture.
- Use Quality Cocoa: For the best flavor, stick with natural unsweetened cocoa powder and a high-quality hot cocoa mix without mini marshmallows.
- Don’t Overbake: The cookies should appear slightly underdone when you pull them out for the marshmallow step. They’ll finish baking as they cool.
- Storage: Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies for up to 3 months.
Variations
- Peppermint Hot Cocoa Cookies: Add 1/2 teaspoon of peppermint extract to the dough for a festive twist. Top the chocolate layer with crushed candy canes for extra flair.
- Dark Chocolate Delight: Use dark chocolate for the topping to create a more intense chocolate flavor.
- S’mores Style: Sprinkle graham cracker crumbs over the melted chocolate for a s’mores-inspired cookie.
Serving Suggestions
These cookies are delightful on their own, but they’re even better when paired with a warm beverage. Serve them with hot cocoa (of course!), coffee, or a tall glass of milk for a comforting treat.
Frequently Asked Questions
Can I use mini marshmallows instead of large ones?
You can, but the gooey effect won’t be as pronounced. If using mini marshmallows, pile a few on top of each cookie before the second bake.
Can I freeze the dough?
Yes! Roll the dough into balls, then freeze them on a baking sheet. Once solid, transfer the dough balls to a freezer-safe bag or container. Bake from frozen, adding an extra minute or two to the baking time.
How do I store leftovers?
Keep the cookies in an airtight container at room temperature for up to a week. If the chocolate topping is soft, layer parchment paper between the cookies to prevent sticking.
Conclusion
These Marshmallow Hot Cocoa Cookies are the ultimate cozy treat, perfect for satisfying your sweet tooth while evoking the comforting warmth of a cup of hot cocoa. Their rich, chocolatey base combined with a gooey marshmallow surprise and a decadent chocolate topping makes them a standout dessert for any occasion. They’re easy enough to whip up for a quiet evening at home but impressive enough to steal the spotlight at holiday gatherings.
The best part? They’re endlessly customizable. Whether you add a touch of peppermint for a festive twist, sprinkle crushed graham crackers for a s’mores vibe, or stick to the classic recipe, these cookies are bound to become a favorite in your dessert repertoire.
So, gather your ingredients, preheat that oven, and get ready to bake a batch of cookies that’ll bring smiles all around. Once you’ve tried them, I know you’ll be hooked! Don’t forget to snap some photos, share your creations, and let me know how they turned out. I’m always excited to see your unique takes on this recipe.
Here’s to warm, gooey bites and plenty of chocolate-filled joy. Happy baking, and enjoy every delicious moment!
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Marshmallow Surprise Hot Cocoa Cookies
- Total Time: 2 hours 32 minutes
- Yield: ~20 cookies
- Diet: Vegetarian
Description
These Marshmallow Surprise Hot Cocoa Cookies combine the rich flavor of hot cocoa with gooey marshmallows and a shiny chocolate topping. Perfect for winter nights or holiday gatherings, they’re soft, chewy, and irresistibly delicious!
Ingredients
Cookie Dough:
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 1/2 cups (188g) all-purpose flour
- 1/3 cup (27g) natural unsweetened cocoa powder
- 1/4 cup (40g) dry hot cocoa mix
- 1 tsp baking soda
- 1/8 tsp salt
- 2 tsp milk (any kind)
Topping:
- 10–11 large marshmallows, halved
- 8 oz (226g) semi-sweet chocolate, finely chopped
Instructions
- Prepare the Dough: Cream butter, granulated sugar, and brown sugar. Add egg, vanilla, and milk. Gradually mix in dry ingredients. Chill dough for 2+ hours.
- Bake Cookies: Preheat oven to 350°F (177°C). Roll dough into balls (25g each) and bake for 10 minutes. Add a marshmallow half to each cookie and bake for 2 more minutes.
- Add Chocolate Topping: Melt chocolate and spoon over the marshmallows. Let the chocolate set for 30–60 minutes.
Notes
- Chill dough for easier handling.
- Use natural cocoa powder and avoid hot cocoa mixes with marshmallows for best results.
- Store cookies in an airtight container for up to 1 week or freeze for 3 months.
- Prep Time: 2 hours 20 minutes (includes chilling)
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American