If you love cozy hot cocoa and gooey marshmallows, Marshmallow-Surprise Hot Cocoa Cookies are the ultimate winter treat. These soft chocolate cookies are infused with hot cocoa mix for extra richness, topped with melty marshmallows, and coated with smooth, luxurious chocolate. They’re a delightful surprise in every bite and perfect for holiday parties, gifting, or enjoying by the fireplace with a cup of hot cocoa.
Easy Marshmallow-Surprise Hot Cocoa Cookies Recipe
These Marshmallow-Surprise Hot Cocoa Cookies are everything you love about hot cocoa in a dessert. The chocolate cookie base is rich and chewy, with notes of cocoa that are heightened by a gooey marshmallow topping. The melted chocolate drizzle on top takes these cookies to the next level of decadence. Whether for a holiday dessert spread or a treat to share with loved ones, these cookies are sure to impress!
Why Our Marshmallow-Surprise Hot Cocoa Cookies Are the Best
Our Marshmallow-Surprise Hot Cocoa Cookies take the classic flavors of hot cocoa and turn them into a dessert masterpiece. With a tender chocolate base, gooey marshmallow topping, and a velvety chocolate drizzle, every element is perfectly balanced for a cozy, festive bite.
Ingredients Notes for Marshmallow-Surprise Hot Cocoa Cookies
Every ingredient in these Marshmallow-Surprise Hot Cocoa Cookies is carefully chosen to deliver the perfect flavor and texture.
For the Cookies:
- 1/2 cup (113g) unsalted butter, softened: Adds richness and ensures a soft cookie.
- 1/2 cup (100g) granulated sugar: Sweetens the cookies and helps create a soft texture.
- 1/2 cup (100g) packed light or dark brown sugar: Adds moisture and a hint of caramel flavor.
- 1 large egg: Binds the ingredients and adds structure.
- 1 teaspoon vanilla extract: Enhances the chocolate flavor.
- 1 and 1/2 cups (188g) all-purpose flour: Provides structure for the cookies.
- 1/3 cup (27g) natural unsweetened cocoa powder: Gives the cookies their rich chocolate base.
- 1/4 cup (40g) dry hot cocoa mix: Adds a sweet, creamy chocolate flavor.
- 1 teaspoon baking soda: Helps the cookies rise slightly.
- 1/8 teaspoon salt: Balances the sweetness and enhances flavors.
- 2 teaspoons (10ml) milk: Softens the dough and helps bind the ingredients.
For the Topping:
- 10–11 large marshmallows, cut in half: Provides a gooey surprise center.
- 8 ounces (226g) semi-sweet chocolate, finely chopped: Creates a smooth, glossy chocolate topping.
Kitchen Tools Needed for Marshmallow-Surprise Hot Cocoa Cookies
- Electric mixer (handheld or stand)
- Mixing bowls
- Whisk
- Baking sheets
- Silicone baking mats or parchment paper
- Kitchen shears (for cutting marshmallows)
- Wire cooling rack
- Double boiler or microwave-safe bowl (for melting chocolate)
How to Make Marshmallow-Surprise Hot Cocoa Cookies
These Marshmallow-Surprise Hot Cocoa Cookies may look fancy, but they’re surprisingly simple to make. Just follow these steps!
1. Prepare the Dough
- In a large mixing bowl, beat 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar on medium-high speed until light and fluffy, about 2–3 minutes.
- Add 1 large egg and 1 teaspoon vanilla extract, and beat on high until combined. Scrape down the sides of the bowl as needed.
2. Mix the Dry Ingredients
- In a separate bowl, whisk together 1 and 1/2 cups all-purpose flour, 1/3 cup cocoa powder, 1/4 cup hot cocoa mix, 1 teaspoon baking soda, and 1/8 teaspoon salt.
3. Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined. The dough will be thick and sticky. Add 2 teaspoons milk and mix to incorporate.
4. Chill the Dough
- Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days. This step is essential for easier handling and better cookie structure.
5. Preheat the Oven
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
6. Shape and Bake the Cookies
- Scoop heaping tablespoons (about 25–26g) of chilled dough, roll into balls, and place on the baking sheets about 2–3 inches apart.
- Bake for 10 minutes. Remove the cookies from the oven and lightly press a marshmallow half into the center of each cookie.
- Return the cookies to the oven and bake for 2 more minutes. Remove from the oven and gently flatten the marshmallow with the back of a spoon.
7. Cool and Add Chocolate Topping
- Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Melt 8 ounces chopped semi-sweet chocolate in a double boiler or microwave in 20-second increments, stirring until smooth.
- Spoon melted chocolate over each marshmallow-topped cookie. Let the chocolate set at room temperature for 30–60 minutes.
How to Store Marshmallow-Surprise Hot Cocoa Cookies
Store these cookies in an airtight container at room temperature for up to 1 week. You can also freeze them for up to 3 months. To freeze, layer cookies between sheets of parchment paper in a freezer-safe container. Thaw at room temperature before serving.
Marshmallow-Surprise Hot Cocoa Cookies Variations
- Peppermint Twist : Add 1/2 teaspoon peppermint extract to the cookie dough and sprinkle crushed candy canes on top of the melted chocolate.
- White Chocolate Drizzle: Drizzle melted white chocolate over the cookies for a contrasting look and flavor.
- S’mores Style: Add crushed graham crackers to the melted chocolate topping for a s’mores-inspired cookie.
- Salted Caramel: Sprinkle a pinch of flaky sea salt over the melted chocolate for a sweet and salty combination.
What to Serve With Marshmallow-Surprise Hot Cocoa Cookies
These cookies pair wonderfully with a warm cup of hot cocoa (extra marshmallows encouraged!) or a frothy latte. For a holiday dessert spread, serve them alongside peppermint bark, gingerbread cookies, or chocolate-dipped pretzels.
Top Tips for Perfect Marshmallow-Surprise Hot Cocoa Cookies
- Chill the Dough: Don’t skip chilling the dough; it prevents the cookies from spreading too much and enhances the flavor.
- Use Good-Quality Chocolate: Opt for baking chocolate bars like Ghirardelli or Baker’s for a smooth, glossy finish.
- Cut Marshmallows with Shears: Kitchen shears make it easy to halve the marshmallows neatly.
- Press the Marshmallows Gently: After baking, lightly flatten the marshmallows for a polished look.
- Let the Chocolate Set Fully: Be patient and allow the chocolate to harden completely before stacking or storing.
Helpful Notes
- For a richer chocolate flavor, increase the cocoa powder to 1/2 cup and skip the hot cocoa mix.
- Use parchment paper or silicone mats for easy cookie removal and cleanup.
- These cookies make fantastic edible gifts—just stack them in a festive tin or box!
Tips from Well-Known Chefs
- Sally McKenney recommends chilling sticky cookie dough to improve handling and prevent spreading.
- Ina Garten suggests using a small offset spatula to spread melted chocolate evenly.
- Jacques Torres highlights the importance of high-quality chocolate for professional-looking results.
Frequently Asked Questions (FAQ)
1. Can I skip the chilling step?
No, chilling is essential for this recipe as it prevents the cookies from spreading too much and ensures a chewy texture.
2. Can I use mini marshmallows?
Yes, but the large marshmallows halved provide a better structure and appearance.
3. Can I use chocolate chips instead of baking chocolate?
Chocolate chips are not ideal because they don’t melt as smoothly due to stabilizers. Use baking chocolate for the best results.
4. How do I store the cookies after baking?
Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
5. Can I make these cookies in advance?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 3 days or freeze for longer storage.
Marshmallow-Surprise Hot Cocoa Cookies Recipe
Ingredients
For the Cookies:
- – 1/2 cup 8 tbsp; 113g unsalted butter, softened
- – 1/2 cup 100g granulated sugar
- – 1/2 cup 100g packed light or dark brown sugar
- – 1 large egg at room temperature
- – 1 tsp pure vanilla extract
- – 1 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 tsp baking soda
- – 1/8 tsp salt
- – 2 tsp 10ml milk (any kind)
For the Topping:
- – 10–11 large marshmallows cut in half
- – 8 oz 226g semi-sweet baking chocolate, finely chopped
Instructions
- Make the Cookie Dough: In a large bowl, beat the butter, granulated sugar, and brown sugar together on medium-high speed until fluffy (2–3 minutes). Add the egg and vanilla extract, and beat on high until combined.
- In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix on low speed until combined. Add milk and mix. Dough will be thick and sticky.
- Cover dough tightly and chill for at least 2 hours, or up to 3 days.
- Bake the Cookies: Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats. Roll chilled dough into balls (~25g each) and arrange 2–3 inches apart. Bake for 10 minutes.
- Remove cookies from oven, lightly press a marshmallow half into each cookie, and return to the oven for 2 minutes. Press down on the marshmallows gently to flatten.
- Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack.
- Melt the Chocolate: Melt the chocolate in a microwave or double boiler until smooth. Drizzle or spoon the melted chocolate over the marshmallow-topped cookies. Let set at room temperature for 30–60 minutes.
- Store leftover cookies tightly covered at room temperature for up to 1 week.
Notes
- – Make Ahead: Cookie dough can be chilled for up to 3 days or frozen for up to 3 months. Baked cookies also freeze well for 3 months.
- Use natural cocoa powder, not dutch-process.
- For the best results, use semi-sweet baking chocolate rather than chocolate chips for the topping.
- To make larger batches, simply double all ingredients and increase chilling time to 3 hours.