Introduction

These Marshmallow Hot Cocoa Surprise Cookies combine rich cocoa flavor with gooey marshmallow centers, creating a delightful treat perfect for cozy days. They are easy to make and offer a fun twist on classic chocolate cookies.

The image shows a white plate with three chocolate sandwich cookies topped with thick, glossy dark chocolate frosting swirls. One cookie is broken in half, revealing a white cream layer inside, with smooth rich chocolate cookie layers around it. The plate sits on a white marbled surface, with a glass and a jug of milk blurred in the background, and a light gray cloth next to them. A woman's hand is about to pick up one of the cookies. 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)
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 2–3 minutes.
Step 2: Add the egg and vanilla extract, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
Step 3: In a separate bowl, whisk the flour, cocoa powder, hot cocoa mix, baking soda, and salt together until combined.
Step 4: Add the dry ingredients to the bowl with the wet ingredients. Beat on low until combined, then beat in the milk. The cookie dough will be thick and sticky.
Step 5: 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 6: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
Step 7: Remove the cookie dough from the refrigerator. Scoop and roll heaping 1 tablespoon portions (about 25-26g each) into balls. Arrange them 2–3 inches apart on the baking sheets.
Step 8: Bake the cookies for 10 minutes. Remove the cookies from the oven and lightly press a marshmallow half into the top of each cookie.
Step 9: Return the cookies to the oven and bake for 2 more minutes. Remove from the oven and gently press down on the marshmallow with the back of a spoon to slightly flatten it.
Step 10: Cool the cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Step 11: Melt the chocolate using a double boiler or microwave in 20-second increments, stirring until smooth.
Step 12: Spoon melted chocolate over each cooled marshmallow-topped cookie. Let the chocolate set at room temperature for 30–60 minutes before storing or serving.

Tips & Variations

Use any dairy or non-dairy milk in the dough for a dairy-free option.
For extra texture, add chopped nuts or mini chocolate chips to the dough before chilling.
Swap semi-sweet chocolate for dark or milk chocolate depending on your preference.
Chilling the dough is important to prevent spreading and to develop flavor.

Storage

Store leftover cookies tightly covered at room temperature for up to one week. Avoid refrigerating to keep the marshmallows soft. Reheat gently in a microwave if desired to soften the marshmallow and chocolate slightly.

How to Serve

The image shows a white plate on the right filled with round chocolate cookies topped with smooth swirls of chocolate frosting, rich and glossy in texture. On the lower left, there is another white plate with three similar cookies, each with thick, creamy, shiny chocolate frosting swirled on top. A woman's hand is spreading frosting on a cookie next to a small bowl filled with more chocolate frosting in the top left. The cookies have a dark brown color and slightly rough texture, while the frosting is smooth and shiny. The scene is set on a white marbled surface with a soft-colored cloth napkin at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini marshmallows instead of large ones?

Yes, but large marshmallows provide a better gooey center and are easier to press into the cookies.

Can I freeze the cookie dough or baked cookies?

You can freeze the cookie dough after forming balls for up to 3 months. Bake from a frozen state just add a couple minutes to the baking time. Baked cookies can also be frozen and thawed at room temperature before serving.