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Marshmallow-Surprise Hot Cocoa Cookies Recipe

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★★★★★

4.7 from 518 reviews

These Marshmallow-Surprise Hot Cocoa Cookies are a delightful twist on classic chocolate cookies, infused with rich cocoa and hot cocoa mix, topped with toasted marshmallows and drizzled with melted semi-sweet chocolate. Soft, chewy, and indulgently sweet, they bring all the cozy warmth of hot cocoa in cookie form, perfect for winter treats or gifting.

Ingredients

Scale

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)

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

Toppings

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

Instructions

  1. Cream Butter and Sugars: In a large bowl, use a handheld or stand mixer with a paddle attachment to beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 3 minutes. This aerates the mixture, giving cookies a tender texture. Then add the egg and vanilla extract, beating on high until fully combined. Scrape the bowl sides as needed to ensure even mixing.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, hot cocoa mix, baking soda, and salt until well combined. This evenly distributes the leavening and cocoa throughout the flour.
  3. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Beat on low speed until just combined. The dough will be thick. Then beat in the milk to achieve a sticky, thick cookie dough consistency.
  4. Chill Dough: Cover the dough tightly and refrigerate for at least 2 hours and up to 3 days. Chilling is crucial to handle the sticky dough and to develop flavors.
  5. Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats for easy cookie removal and cleanup.
  6. Shape Cookies: Remove the chilled dough and scoop heaping 1 Tablespoon (about 25-26g) portions. Roll into balls and space them 2–3 inches apart on the prepared baking sheets for even baking.
  7. Bake and Add Marshmallows: Bake cookies for 10 minutes. Take them 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 to toast the marshmallows slightly.
  8. Flatten Marshmallows: Remove from the oven and lightly press down on each marshmallow with the back of a spoon to slightly flatten and spread it over the cookie tops.
  9. Cool Cookies: Let cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This prevents breakage and lets them set.
  10. Melt Chocolate: Melt the chopped semi-sweet chocolate either in a double boiler or in the microwave using 20-second increments, stirring after each until smooth and fully melted.
  11. Top Cookies with Chocolate: Spoon the melted chocolate over the cooled, marshmallow-topped cookies. Place cookies on a baking sheet or wire rack to allow the chocolate to set at room temperature, which takes 30–60 minutes.
  12. Store Cookies: Once chocolate has fully set, stack and store cookies in an airtight container at room temperature for up to 1 week, perfect for gifting or enjoying later.

Notes

  • For best texture and flavor, do not skip chilling the dough as it’s quite sticky before chilling.
  • The chocolate can be melted gently over a double boiler or in the microwave — just be careful to avoid burning.
  • You can use any kind of milk for the dough – dairy or nondairy – the amount of 2 teaspoons is small and mainly aids in texture.
  • If you prefer a different chocolate, bittersweet or dark chocolate can be used instead of semi-sweet.
  • Store cookies in an airtight container to keep them fresh and prevent the marshmallows from hardening.

Keywords: hot cocoa cookies, marshmallow cookies, chocolate cookies, holiday cookies, winter treats, semi-sweet chocolate, cocoa powder

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