Introduction

These Marshmallow-Surprise Hot Cocoa Cookies bring the comforting flavors of hot chocolate into a chewy, chocolaty cookie with a gooey marshmallow center. Perfect for cozy afternoons or sharing with friends, they combine rich cocoa, melty marshmallows, and a drizzle of melted chocolate for an irresistible treat.

Two chocolate cookies stacked on a dark surface with a white marbled texture in the background. The top cookie is broken in half, showing a thick white cream layer inside, while the cookie itself is dark brown and looks soft and chewy. The bottom cookie has a smooth, shiny chocolate glaze covering its surface. A woman's hand is holding the top cookie piece. The overall colors are rich browns and white cream, with a close-up view highlighting the texture of the cookies and cream. 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 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, and 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 the flour, cocoa powder, hot cocoa mix, baking soda, and salt together until combined. Add the dry ingredients to the wet ingredients bowl. Beat on low until combined. The cookie dough will be quite thick. Finally, beat in the milk to make the dough thick and 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 baking mats. Set aside.

Step 5: Remove the dough from the refrigerator. Scoop and roll heaping 1 tablespoon (about 25-26g) portions into balls. Arrange them 2–3 inches apart on the prepared 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. Remove and use the back of a spoon to slightly flatten the marshmallow.

Step 7: Cool the cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: Melt the chopped chocolate using a double boiler or microwave. For microwave melting, heat in 20-second increments, stirring between, until smooth.

Step 9: Spoon the melted chocolate over each cooled marshmallow-topped cookie. Place cookies on a baking sheet or wire rack to set. The chocolate will set at room temperature within 30 to 60 minutes.

Step 10: Once set, the cookies can be stacked, stored, transported, or gifted.

Tips & Variations

Chilling the dough ensures manageable handling and better cookie texture, so don’t skip this step.

Use dairy-free chocolate and milk for a vegan-friendly option.

Try adding a pinch of cinnamon or espresso powder to enhance the chocolate flavor.

If you don’t have hot cocoa mix, increase the cocoa powder by 1/4 cup and add 1 tablespoon sugar.

FAQs

Can I freeze these cookies?

Yes, you can freeze the baked cookies once they are fully cooled and the chocolate has set. Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

What if I don’t have marshmallows?

Marshmallows are key to the “surprise” in this cookie, but if you don’t have any, you can skip them and bake the cookies as is. They’ll still be rich and chocolaty but without the gooey marshmallow center.