Marshmallow-Surprise Hot Cocoa Cookies

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There’s something undeniably cozy about a mug of hot cocoa on a chilly day. Now, imagine capturing that comforting warmth and turning it into a delightful, handheld treat. Marshmallow-Surprise Hot Cocoa Cookies do just that! With a soft, rich chocolate base, a gooey marshmallow center, and a glossy layer of melted semi-sweet chocolate, these cookies are like a cup of hot cocoa in dessert form. Perfect for gifting, sharing, or indulging with a warm beverage, these cookies are a must-try for chocolate lovers and anyone craving a unique, flavorful treat.

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Whether it’s the nostalgic aroma of cocoa wafting from the oven or the anticipation of biting into a marshmallow surprise, these cookies will surely become a seasonal favorite. The recipe is approachable for home bakers, with ingredients you likely have in your pantry. Plus, they’re versatile enough to customize for your preferences or festive occasions. Let’s dive into this irresistible creation.

Ingredients

Cookie Dough

• Butter: 1/2 cup (8 Tbsp; 113g) unsalted, softened to room temperature
• Granulated Sugar: 1/2 cup (100g)
• Brown Sugar: 1/2 cup (100g), light or dark, packed
• Egg: 1 large, at room temperature
• Vanilla Extract: 1 teaspoon
• All-Purpose Flour: 1 and 1/2 cups (188g), spooned and leveled
• Unsweetened Cocoa Powder: 1/3 cup (27g), natural
• Dry Hot Cocoa Mix: 1/4 cup (40g)
• Baking Soda: 1 teaspoon
• Salt: 1/8 teaspoon
• Milk: 2 teaspoons (10ml), any kind (dairy or non-dairy)

Topping

• Marshmallows: 10–11 large, cut in half
• Semi-Sweet Chocolate: 8 ounces (226g), finely chopped

Step-by-Step Instructions

1. Prepare the Dough:

• In a large mixing bowl, cream the softened butter with granulated and brown sugars using a hand or stand mixer fitted with a paddle attachment. Beat on medium-high speed until the mixture is light and fluffy, about 2–3 minutes.
• Add the egg and vanilla extract, beating on high speed until combined. Scrape down the bowl as needed for a uniform mixture.

2. Combine Dry Ingredients:

• In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt. Slowly add the dry mixture to the wet ingredients, beating on low speed until combined.
• Stir in the milk to achieve a thick and sticky cookie dough.

3. Chill the Dough:

• Cover the dough tightly and refrigerate for at least 2 hours, or up to 3 days. This step is crucial for easier handling and ensuring the cookies bake with the right texture.

4. Preheat the Oven:

• Set the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

5. Shape and Bake the Cookies:

• Roll the chilled dough into balls, about 1 heaping tablespoon (25-26g) each. Arrange on the prepared baking sheets, spacing them 2–3 inches apart.
• Bake for 10 minutes, then remove from the oven. Press a marshmallow half into the center of each cookie and bake for an additional 2 minutes.

6. Flatten the Marshmallow:

• Using the back of a spoon, gently press down on the warm marshmallows to slightly flatten them. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.

7. Melt and Add the Chocolate:

• Melt the chopped chocolate using a double boiler or in the microwave (20-second intervals, stirring each time). Spoon the melted chocolate over the marshmallow-topped cookies. Let the chocolate set at room temperature for 30–60 minutes before handling.

Flavors, Textures, and Aromas

These cookies are an indulgent experience from start to finish. The chocolate dough offers a soft, chewy texture with deep cocoa notes complemented by the sweetness of hot cocoa mix. The marshmallow adds a gooey, cloud-like center that perfectly balances the richness of the chocolate. Finally, the semi-sweet chocolate coating provides a smooth, glossy finish, enhancing both flavor and presentation. The warm, inviting aroma of cocoa fills your kitchen, making these cookies irresistible long before they’re ready to eat.

Tips for Success

• Refrigeration: Don’t skip chilling the dough! It prevents the cookies from spreading too much during baking and enhances the chewy texture.
• Chocolate Quality: Use high-quality semi-sweet chocolate for the topping. It makes a noticeable difference in flavor.
• Storage: Store cookies in an airtight container at room temperature for up to a week or freeze for longer shelf life.

Ingredient Substitutions and Variations

• Marshmallows: Swap large marshmallows for mini marshmallows if desired. Simply cluster 3–4 minis in the cookie center.
• Hot Cocoa Mix: Use a flavored hot cocoa mix, like mint or caramel, for a twist on the classic recipe.
• Chocolate Topping: Experiment with white or dark chocolate, or sprinkle crushed candy canes or nuts on top for added texture and flavor.

Serving Suggestions

Serve these cookies warm with a tall glass of milk, a mug of hot cocoa, or a cup of coffee. They’re perfect for holiday gatherings, cookie exchanges, or as a sweet homemade gift. Package them in festive tins or wrap them in cellophane with a ribbon for a thoughtful treat.

Final Thoughts

Marshmallow-Surprise Hot Cocoa Cookies combine the nostalgia of hot cocoa with the joy of baking, creating a dessert that’s as fun to make as it is to eat. Their rich flavors, varied textures, and inviting appearance make them a standout addition to any dessert table. Whether you’re making them for a cozy night at home or a festive celebration, these cookies promise to delight with every bite. Happy baking!