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Marshmallow Surprise Hot Cocoa Cookies Recipe

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★★★★★

4.8 from 74 reviews

Indulge in the ultimate cozy treat with these Marshmallow Surprise Hot Cocoa Cookies. Soft, chocolatey cookies are infused with hot cocoa mix and topped with gooey marshmallows and a rich layer of melted semi-sweet chocolate. Perfect for chilly days or holiday gifting, these cookies combine classic flavors into a delightful, melt-in-your-mouth experience.

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

  1. Cream Butter and Sugars: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the 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, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt until evenly combined.
  3. Mix Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients bowl. Beat on low speed until combined. The cookie dough will be very thick. Finally, beat in the milk to help bind the dough; it will remain thick and sticky.
  4. Chill Dough: Cover the cookie dough tightly and refrigerate for at least 2 hours, or up to 3 days. Chilling is essential to manage the sticky dough and improve cookie texture.
  5. Prepare for Baking: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking.
  6. Shape Cookies: Remove the chilled dough from the refrigerator. Scoop heaping tablespoon-sized portions (about 25-26g each) and roll into balls. Arrange the dough balls 2–3 inches apart on the prepared baking sheets for proper spreading.
  7. Bake and Add Marshmallows: Bake the cookies for 10 minutes. Remove from oven and gently press a marshmallow half, cut side down, onto the top of each cookie. Return to the oven and bake for an additional 2 minutes to melt the marshmallow partially.
  8. Set Marshmallow: Remove the cookies again and use the back of a spoon to gently press down on each marshmallow, slightly flattening it to spread out over the cookie surface.
  9. Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes to set and firm up, then transfer them to a wire rack to cool completely.
  10. Melt Chocolate: Melt the chopped semi-sweet chocolate using a double boiler or microwave. For microwave, place chocolate in a medium heatproof bowl and heat in 20-second increments, stirring after each until smooth and fully melted.
  11. Decorate Cookies: Spoon the melted chocolate over each cooled marshmallow-topped cookie, spreading it evenly. Place the cookies on a baking sheet or keep on the wire rack while the chocolate sets. Allow the chocolate to firm up at room temperature, which takes 30 to 60 minutes.
  12. Store Properly: After the chocolate has set, store leftover cookies tightly covered at room temperature for up to 1 week. These cookies also make excellent gifts and can be stacked for easy transport.

Notes

  • Ensure the butter is softened to room temperature for proper creaming with sugars.
  • Chilling the dough is crucial for managing stickiness and achieving the best texture.
  • Use large marshmallows and cut them in half to evenly cover each cookie top.
  • The semi-sweet chocolate can be melted in a microwave or double boiler depending on your preference.
  • Store cookies in an airtight container at room temperature to maintain freshness for up to one week.

Keywords: hot cocoa cookies, marshmallow cookies, chocolate cookies, holiday cookies, dessert, baking with marshmallows

Find it online: https://ricoloranz.com/marshmallow-surprise-hot-cocoa-cookies-recipe/