Print

Marshmallow-Surprise Hot Cocoa Cookies

Print Recipe

These marshmallow-surprise hot cocoa cookies combine rich & chewy hot cocoa cookies with gooey marshmallow and melted chocolate on top!

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon 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 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 teaspoons (10ml) milk (any kind, dairy or nondairy, is fine)
  • Mini marshmallows, for filling
  • Chocolate chips or chunks, for topping

Instructions

  1. 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.
  2. 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.
  3. In a separate bowl, whisk the flour, cocoa powder, hot cocoa mix, baking soda, and salt together until combined. Add the dry ingredients to the bowl with the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Finally, beat in the milk. The cookie dough will be thick and sticky.
  4. Cover dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is imperative for this sticky cookie dough.
  5. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
  6. Remove cookie dough from the refrigerator. Scoop and roll dough, a heaping 1 Tablespoon (about 25-26g) each, into balls. Arrange 2–3 inches apart on the baking sheets.
  7. Bake for 10–12 minutes, or until the edges are set and the centers are soft. Remove from oven and immediately press a few mini marshmallows and chocolate chips into the center of each cookie.
  8. Cool cookies on the baking sheet for 10 minutes, and then transfer cookies to a wire rack to cool completely.

Notes

Chilling the dough is essential for the right texture. For extra gooey marshmallows, add them right after baking. Use high-quality cocoa powder for best flavor.

Nutrition

Find it online: https://www.receipster.com/hot-cocoa-cookies/

Themes by WordPress