Marshmallow Hot Cocoa Surprise Cookies Recipe
Marshmallow Hot Cocoa Surprise Cookies are a delightful blend of rich cocoa and fluffy marshmallows that bring the warmth of a steaming cup of hot cocoa to your dessert table. This cookie recipe is perfect for cozy evenings, holiday celebrations, or whenever you need a treat that warms the heart. With gooey marshmallows and a chocolatey surprise inside, these cookies offer an irresistible flavor and texture that will leave everyone asking for seconds.
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These Marshmallow Hot Cocoa Surprise Cookies are not just cookies; they are an experience. Here’s why this recipe stands out:
- Unique Flavor: The combination of cocoa powder and hot cocoa mix creates a deep chocolate flavor, enhanced by the sweetness of the marshmallows.
- Textural Delight: Each bite offers a wonderful mix of chewy cookie, gooey marshmallow, and creamy melted chocolate—what’s not to love?
- Easy to Make: This recipe is straightforward, making it perfect for bakers of all levels. Whether you are a seasoned expert or a novice, you can whip up these cookies in no time.
- Perfect for Any Occasion: Ideal for holiday gatherings, cookie exchanges, or a simple family treat, these cookies fit perfectly into any setting.
- Customizable: You can easily switch up the ingredients to suit your taste. Not everyone likes marshmallows? No problem—these cookies will still be delicious without them.
How to Make Marshmallow Hot Cocoa Surprise Cookies
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
Step-by-Step Instructions
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until the mixture is fluffy and light in color, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture. Beat on high speed until well combined, scraping down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, hot cocoa mix, baking soda, and salt until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The cookie dough will be quite thick. Finally, beat in the milk until the dough is thick and sticky.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. Chilling is essential for this sticky cookie dough.
- Preheat your oven to 350°F (175°C). Line large baking sheets with parchment paper or silicone baking mats.
- Scoop and roll the dough into heaping 1 Tablespoon (about 25-26g) balls. Place them 2–3 inches apart on the prepared baking sheets.
- Bake the cookies in the preheated oven for about 10-12 minutes.
- Once removed from the oven, lightly press a marshmallow half into the top of each cookie. Return them to the oven and bake for an additional 2 minutes.
- Remove the cookies from the oven again and, using the back of a spoon, gently press down on the marshmallow to slightly flatten it out.
- Transfer the cookies to a wire rack to cool completely.
- To melt the chocolate, you can use a double boiler or a microwave. If using the microwave, place the chopped chocolate in a medium heat-proof bowl. Microwave for 20-second increments, stirring after each interval until completely melted and smooth.
- Spoon the melted chocolate over each cooled marshmallow-topped cookie. The chocolate will set at room temperature in 30-60 minutes.
- Once the chocolate has set, you can stack, store, transport, and gift the cookies.
How to Serve Marshmallow Hot Cocoa Surprise Cookies
Serve these delightful cookies warm, right out of the oven, for a gooey treat that melts in your mouth. They pair beautifully with a glass of cold milk or a steaming cup of hot cocoa. You can also serve them at parties or gatherings, placing them on a festive platter to impress your guests. For an extra touch, sprinkle some chocolate shavings or crushed candy canes on top before serving.
How to Store Marshmallow Hot Cocoa Surprise Cookies
To store your cookies, place them in an airtight container at room temperature. They can last for about a week, although they are best enjoyed within the first few days. If you prefer to keep them fresh for longer, consider refrigerating them. Allow cookies to come back to room temperature before serving again, as this will restore their soft texture.
Tips to Make Marshmallow Hot Cocoa Surprise Cookies Perfect
- Cookie Dough Texture: Make sure the dough is chilled adequately. This will help the cookies retain their shape and not spread too much while baking.
- Quality Chocolate: Use high-quality semi-sweet chocolate for melting. This will enhance the overall flavor of your cookies.
- Marshmallow Placement: If you want extra gooey marshmallows, try using larger marshmallows or an additional half for each cookie.
- Avoid Overbaking: Keep an eye on the cookies as they bake. Overbaking can lead to dry cookies; they should be soft and slightly underbaked when taken out of the oven.
Flavor Variations
While the classic marshmallow hot cocoa flavor is delightful, here are a few flavor variations to consider:
- Minty Surprise: Incorporate a teaspoon of peppermint extract into the dough for a festive mint chocolate flavor.
- Nutty Goodness: Add some chopped nuts, like walnuts or pecans, to the dough for added crunch and flavor.
- White Chocolate Delight: Substitute semi-sweet chocolate with white chocolate for a sweeter, creamier version of the cookies.
Pro Tips for Success
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature for better mixing.
- Measuring Flour Properly: Spoon and level your flour rather than scooping it directly from the bag, which can lead to dense cookies.
- Experiment with Different Chocolates: Try using dark chocolate or milk chocolate for a different flavor profile.
FAQs About Marshmallow Hot Cocoa Surprise Cookies
1. Can I make the dough ahead of time?
Yes! You can prepare the dough a day in advance. Just cover it tightly and refrigerate. Allow it to sit at room temperature for about 10-15 minutes before scooping and baking.
2. What can I substitute for butter?
If you’re looking for a dairy-free option, you can replace unsalted butter with coconut oil or a plant-based butter alternative. Keep in mind this may alter the flavor slightly.
3. Is it possible to freeze the cookies?
Absolutely! You can freeze both the unbaked dough and the baked cookies. For unbaked dough, scoop and freeze the dough balls on a baking sheet before transferring them to an airtight container. For baked cookies, let them cool completely before freezing. Thaw before serving or baking.
Final Thoughts
Marshmallow Hot Cocoa Surprise Cookies are a delightful treat that combines the rich flavors of chocolate and marshmallows, making them a perfect addition to any dessert table. Whether you’re looking to impress guests or simply satisfy your sweet tooth, this recipe offers endless opportunities for creativity and enjoyment. Bake a batch today and enjoy the delightful surprise they offer with every bite!
Marshmallow Hot Cocoa Surprise Cookies
Ingredients
Method
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until the mixture is fluffy and light in color, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture. Beat on high speed until well combined, scraping down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, hot cocoa mix, baking soda, and salt until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The cookie dough will be quite thick.
- Finally, beat in the milk until the dough is thick and sticky.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line large baking sheets with parchment paper or silicone baking mats.
- Scoop and roll the dough into heaping 1 Tablespoon (about 25-26g) balls. Place them 2–3 inches apart on the prepared baking sheets.
- Bake the cookies in the preheated oven for about 10-12 minutes.
- Once removed from the oven, lightly press a marshmallow half into the top of each cookie. Return them to the oven and bake for an additional 2 minutes.
- Remove the cookies from the oven again and, using the back of a spoon, gently press down on the marshmallow to slightly flatten it out.
- Transfer the cookies to a wire rack to cool completely.
- To melt the chocolate, use a double boiler or microwave. If using the microwave, place chopped chocolate in a medium heat-proof bowl and microwave for 20-second increments, stirring after each interval until completely melted and smooth.
- Spoon the melted chocolate over each cooled marshmallow-topped cookie. The chocolate will set at room temperature in 30-60 minutes.
- Once the chocolate has set, you can stack, store, transport, and gift the cookies.