Description
Marshmallow-Surprise Hot Cocoa Cookies combine the rich flavors of cocoa and hot cocoa mix in a thick, chewy cookie dough, chilled for optimal texture. Each cookie is topped with a gooey marshmallow half baked to perfection and finished with a drizzle of melted semi-sweet chocolate, offering a delightful treat reminiscent of hot cocoa in cookie form.
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
Toppings
- 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 fluffy and light in color, about 3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, dry hot cocoa mix, baking soda, and salt until well combined. Gradually add these dry ingredients to the wet ingredients, beating on low speed until mixed. The dough will be thick. Beat in the milk to achieve a sticky, thick dough consistency.
- Chill Dough: Cover the cookie dough tightly with plastic wrap and refrigerate for at least 2 hours and up to 3 days. Chilling is crucial to manage the sticky dough and develop the flavors.
- Prepare for Baking: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Shape Cookies: Remove the chilled dough from the refrigerator. Using a tablespoon scoop or measuring spoon, scoop heaping 1 tablespoon (about 25-26g) portions of dough and roll them into balls. Arrange them on the baking sheets spaced 2–3 inches apart.
- First Bake and Add Marshmallows: Bake the cookies for 10 minutes. Remove the baking sheets from the oven and gently press a marshmallow half, cut side down, into the center top of each cookie. Return the trays to the oven and bake for an additional 2 minutes to soften the marshmallows.
- Flatten Marshmallows: Take the cookies out of the oven and use the back of a spoon to gently press down on each marshmallow to slightly flatten it without breaking.
- Cool Cookies: Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Melt Chocolate and Drizzle: Melt the finely chopped semi-sweet chocolate using a double boiler or microwave in 20-second increments, stirring after each until smooth. Spoon the melted chocolate over the cooled marshmallow-topped cookies. Place cookies back on a baking sheet or wire rack until the chocolate sets at room temperature, about 30-60 minutes.
- Store Cookies: Cover any leftover cookies tightly and store at room temperature for up to 1 week to maintain freshness.
Notes
- Butter should be softened to room temperature for easy creaming.
- Chilling the dough is essential for handling the sticky dough and achieving the best texture.
- Large marshmallows are halved and added after initial baking to create a gooey marshmallow topping.
- Use semi-sweet chocolate for a balanced chocolate flavor when drizzling.
- Cookies can be stored at room temperature in an airtight container for up to 1 week.
- For melting chocolate, use a microwave-safe bowl and stir every 20 seconds to avoid burning.
- Ensure marshmallows are pressed gently to avoid tearing or falling off.
