Description
These marshmallow-surprise hot cocoa cookies are soft chocolate cookies made richer with hot cocoa mix, topped with marshmallows and melted chocolate. Chill dough for at least 2 hours before baking.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light or dark brown sugar, packed
- 1 large egg
- 1 teaspoon 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 teaspoon baking soda
- 1/8 teaspoon salt
- 2 teaspoons (10ml) milk
- 10–11 large marshmallows, halved
- 8 ounces (226g) semi-sweet chocolate, finely chopped
Instructions
- Beat butter, granulated sugar, and brown sugar until fluffy (~3 minutes). Add egg and vanilla, mix until combined.
- Whisk flour, cocoa powder, hot cocoa mix, baking soda, and salt. Add to wet ingredients on low speed. Beat in milk.
- Cover dough and chill 2–3 hours.
- Preheat oven to 350°F (177°C). Line baking sheets.
- Scoop heaping 1 Tbsp dough, roll into balls, 2–3 inches apart on sheets.
- Bake 10 minutes, press marshmallow halves onto cookies, bake 2 more minutes. Flatten marshmallows slightly.
- Cool 10 minutes on sheet, then transfer to wire rack.
- Melt chocolate and drizzle over marshmallow-topped cookies. Let chocolate set 30–60 minutes.
- Store at room temperature up to 1 week.
Notes
- Dough can be made ahead and chilled up to 3 days; unbaked balls freeze up to 3 months.
- Use natural cocoa powder, not Dutch-process.
- Dry hot cocoa powder only; if unavailable, increase cocoa powder.
- Best chocolate: baking bars (semi-sweet, bittersweet, or milk), not chocolate chips.
- Prep Time: 2 hours, 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American