Description
Indulge in the delightful Marshmallow Hot Cocoa Surprise Cookies, a perfect treat that combines the rich flavors of cocoa and hot chocolate mix with soft, gooey marshmallows and a decadent chocolate drizzle. These cookies are soft, chewy, and bursting with sweet surprises inside, making them ideal for cozy gatherings or gifting during the colder months.
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
Other Ingredients
- 10–11 large marshmallows, cut in half
- 8 ounces (226g) semi-sweet chocolate, finely chopped
Instructions
- Cream 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 the mixture is fluffy and light in color, about 2–3 minutes.
- Add Egg and Vanilla: Add the egg and pure vanilla extract, then beat on high speed until fully combined. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, natural unsweetened cocoa powder, dry hot cocoa mix, baking soda, and salt until well combined.
- Mix Dry into Wet: Add the dry ingredients to the wet ingredients’ bowl and beat on low speed until just combined. The cookie dough will be thick. Then, beat in the milk until the dough is thick and sticky.
- Chill 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 Oven and Prepare Pans: Preheat the oven to 350°F (177°C), and line large baking sheets with parchment paper or silicone baking mats.
- Shape Cookies: Remove the dough from the refrigerator. Scoop heaping tablespoons (about 25-26g each) and roll them into balls. Space 2–3 inches apart on the prepared baking sheets.
- Bake and Add Marshmallows: Bake the cookies for 10 minutes. Remove from the oven, then lightly press a halved marshmallow into the top of each cookie. Return the cookies to the oven and bake for an additional 2 minutes.
- Shape Marshmallow Tops: Remove cookies again and use the back of a spoon to gently press down and flatten the marshmallow tops slightly.
- Cool Cookies: Allow cookies to cool on the baking sheet for 10 minutes before transferring 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 between each until smooth and fully melted.
- Drizzle Chocolate: Spoon the melted chocolate over each cooled marshmallow-topped cookie. Let the chocolate set at room temperature for 30–60 minutes until firm.
- Store and Serve: Once the chocolate is set, stack, store, transport, or gift the cookies. Keep any leftover cookies covered tightly at room temperature for up to one week.
Notes
- Chilling the dough is imperative for managing the sticky consistency and for better flavor development.
- Use room temperature ingredients for best mixing results.
- Choose any type of milk according to your dietary preference (dairy or nondairy).
- If the marshmallows brown too much in the oven, reduce the baking time slightly.
- Store cookies in an airtight container to maintain freshness and prevent the chocolate from blooming.
