Description
Marshmallow-surprise hot cocoa cookies bring winter comfort to your cookie plate with rich chocolate and gooey marshmallow centers. Warm spices and sweet chocolate create a delightful treat perfect for cold evenings when all you want is something comforting.
Ingredients
Scale
Marshmallow-Surprise Hot Cocoa Cookies
Main Ingredients:
- ½ cup (113g, 8 tablespoons) unsalted butter, softened to room temperature
- 1 large egg, at room temperature
- 1 and ½ cups (188g) all-purpose flour
- 8 ounces (226g) semi-sweet chocolate, finely chopped
- 10–11 large marshmallows, cut in half
Sugar and Sweeteners:
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light or dark brown sugar
- ¼ cup (40g) dry hot cocoa mix
Baking and Flavor Enhancers:
- ⅓ cup (27g) natural unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 teaspoons (10ml) milk (any kind, dairy or nondairy)
Instructions
- Whip softened butter with granulated and brown sugars using an electric mixer until creamy and pale, approximately 2-3 minutes.
- Incorporate egg and vanilla extract, beating thoroughly and scraping bowl sides to ensure even mixing.
- Separately combine flour, cocoa powder, hot cocoa mix, baking soda, and salt through whisking.
- Gradually blend dry ingredients into butter mixture on low speed until just incorporated, creating a dense dough.
- Fold in milk to achieve a thick, slightly sticky consistency.
- Tightly wrap dough and refrigerate for minimum 2 hours to enhance flavor and texture.
- Preheat oven to 350°F and prepare baking sheets with parchment paper or silicone mats.
- Extract chilled dough and shape into tablespoon-sized rounds, spacing them 2-3 inches apart on prepared sheets.
- Bake cookies for 10 minutes, then carefully nestle marshmallow halves into cookie centers.
- Return to oven and bake additional 2 minutes until marshmallows soften slightly.
- Gently flatten marshmallows using back of a spoon for uniform appearance.
- Cool cookies on baking sheet for 10 minutes, then transfer to wire rack.
- Melt chocolate using double boiler or microwave, stirring frequently to prevent burning.
- Drizzle melted chocolate over cooled marshmallow-topped cookies.
- Allow chocolate to set at room temperature for 30-60 minutes before serving or storing.
- Store cookies in sealed container at room temperature for up to one week.
Notes
- Chilling the dough is crucial for preventing spread and enhancing flavor, allowing ingredients to meld together perfectly.
- Marshmallows transform these chocolate cookies into a delightful surprise, creating a gooey and indulgent texture when baked.
- Precise measuring of ingredients ensures the perfect balance of rich cocoa and sweet marshmallow in every bite.
- Melting chocolate in short increments prevents burning and guarantees a smooth, glossy topping for the cookies.
- Room temperature storage keeps these treats fresh and delicious for up to a week, making them ideal for sharing or enjoying slowly.
- Use parchment paper or silicone mats to prevent sticking and ensure easy cookie removal from the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 174
- Sugar: 12g
- Sodium: 92mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 16mg