Marshmallow-Surprise Hot Cocoa Cookies

Marshmallow-Surprise Hot Cocoa Cookies are the ultimate cozy treat, combining rich chocolate flavor with a gooey marshmallow center. These soft, fudgy cookies are inspired by everyone’s favorite winter drink, hot cocoa, and make a perfect addition to holiday cookie trays, winter gatherings, or a quiet night in with a warm drink.

Ingredients

For the Cookies:

• 1/2 cup unsalted butter (1 stick), softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons milk
• 12 large marshmallows, cut in half

For the Topping:

• 1 cup semi-sweet chocolate chips
• 1 teaspoon vegetable oil
• Optional: Crushed peppermint, sprinkles, or cocoa powder for garnish

Instructions

this recipe

Step 1: Make the Cookie Dough

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until smooth.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Add the milk to keep the dough soft and workable.

Step 2: Shape the Cookies

1. Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
2. Bake the cookies for 8–9 minutes, until they are slightly puffed but not fully set.

Step 3: Add the Marshmallow Surprise

1. Remove the cookies from the oven and quickly press a half marshmallow, cut-side down, into the center of each cookie.
2. Return the cookies to the oven and bake for an additional 2–3 minutes, just until the marshmallows are soft and puffy.
3. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Step 4: Add the Chocolate Topping

1. In a microwave-safe bowl, melt the chocolate chips and vegetable oil in 30-second increments, stirring until smooth.
2. Drizzle or spoon the melted chocolate over the marshmallow-topped cookies, covering the marshmallow completely or partially, as desired.
3. Garnish with crushed peppermint, sprinkles, or a light dusting of cocoa powder for a festive touch.

Serving and Storage Tips

• Serving: These cookies are best enjoyed with a warm cup of hot cocoa, coffee, or milk for a cozy treat.
• Storage: Store cookies in an airtight container at room temperature for up to 4 days. To keep the marshmallow soft, layer them between sheets of parchment paper.
• Freezing: You can freeze the baked cookies (without chocolate topping) for up to 2 months. Add the chocolate drizzle after thawing for the best results.

1. Can I use mini marshmallows instead of large ones?

Yes! Place 2–3 mini marshmallows in the center of each cookie instead of a halved large marshmallow.

2. How do I prevent the marshmallows from melting too much?

Bake the cookies until almost done, then add the marshmallows for the last 2–3 minutes of baking to avoid over-melting.

3. Can I use dark chocolate instead of semi-sweet for the topping?

Absolutely! Dark chocolate adds a richer, less sweet contrast to the cookies.

4. Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 2 days. Let it come to room temperature before rolling and baking.

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