Introduction

Marshmallow Surprise Hot Cocoa Cookies bring the cozy flavors of hot chocolate into a delightful cookie form. Soft, chocolatey, and topped with toasted marshmallows and melted chocolate, these treats are perfect for chilly days or festive gatherings.

The image shows a group of round chocolate cookies on a black cooling rack placed on a white marbled surface. Each cookie has a thick, smooth layer of glossy dark chocolate spread swirled on top, creating a shiny finish with soft curves and gentle peaks. One cookie near the center has a bitten edge, revealing a soft, moist chocolate interior beneath the crisp outer layer. The cookies have a rough, cracked texture on the edges that contrasts with the creamy chocolate topping. Photo taken with an iphone --ar 4:5 --v 7

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
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
2 teaspoons (10ml) milk (any kind, dairy or nondairy, is fine)
10-11 large marshmallows, cut in half
8 ounces (226g) semi-sweet chocolate, finely chopped

Instructions

Step 1: In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until fluffy and light in color, about 3 minutes. Add the egg and vanilla extract, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
Step 2: In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt until combined. Add the dry ingredients to the wet ingredients and beat on low until combined. The dough will be thick. Finally, beat in the milk until the dough is sticky.
Step 3: Cover the dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is essential for this sticky dough.
Step 4: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
Step 5: Remove the dough from the refrigerator. Scoop about 1 heaping tablespoon (25-26g) of dough and roll into balls. Place them 2-3 inches apart on the baking sheets.
Step 6: Bake the cookies for 10 minutes. Remove from the oven and gently press a marshmallow half, cut side down, into the top of each cookie. Return to the oven and bake for 2 more minutes.
Step 7: Take the cookies out and use the back of a spoon to gently press down the marshmallow slightly. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: Melt the chopped chocolate either in a double boiler or microwave. For microwave, heat in 20-second increments, stirring in between until smooth.
Step 9: Spoon the melted chocolate over each cooled cookie on top of the marshmallow. Let the chocolate set at room temperature for 30-60 minutes before serving or storing.
Step 10: Store leftover cookies covered tightly at room temperature for up to 1 week.

Tips & Variations

Use dark or milk chocolate instead of semi-sweet for different chocolate intensity.
For extra gooey marshmallows, add a second half after the initial baking and melt time.
Chilling the dough is crucial to prevent spreading and achieve the perfect cookie texture.
Try adding a pinch of cinnamon or espresso powder to the dry ingredients for a flavor twist.

Storage

Store the cookies in an airtight container at room temperature for up to one week. If melting chocolate is on top, ensure it is fully set before storing to avoid sticking. To refresh, warm briefly in the microwave for a few seconds to soften the marshmallows and chocolate.

How to Serve

A close-up view of a stack of three chocolate cookies on a white marbled surface. Each cookie has a smooth, shiny layer of dark chocolate on top, with the top cookie broken in half to show a soft, fluffy white marshmallow center inside a moist, dark brown cookie base. The cookies have a slightly cracked texture on their edges and a rich, glossy chocolate coating that looks thick and glossy. In the background, more cookies are blurred out, emphasizing the stack in front. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini marshmallows instead of large ones?

Mini marshmallows won’t create the same gooey, melty topping effect. Using large marshmallows cut in half is best to get the signature marshmallow surprise.

Do I have to chill the dough?

Yes, chilling the dough is essential as it helps control spreading and improves the texture of these rich, sticky cookies.