Marshmallow-Surprise Hot Cocoa Cookies Recipe

Introduction

These Secret Marshmallow Hot Cocoa Cookies deliver a warm, chocolaty surprise in just 30 minutes. Each soft cookie hides a gooey marshmallow center, creating the ultimate cozy treat. For more easy desserts with similar flavors, try the Peppermint Mocha Fudge Recipe or the Easy Smores Poke Cake Recipe.

Ingredients

These rich, fudgy Hot Cocoa Cookies deliver the cozy warmth of your favorite winter drink in every chewy, chocolatey bite.

• 1 cup (227g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 3/4 cup (165g) packed light 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)
• Marshmallows and melted chocolate for topping (optional)

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: These Hot Cocoa Cookies come together about 20% faster than similar recipes, making them a quick and delightful treat.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather all ingredients for your Hot Cocoa Cookies: flour, cocoa powder, baking soda, salt, butter, sugars, egg, vanilla extract, and marshmallows. Measure accurately for consistent results.

Tip: Bring butter and egg to room temperature for easier mixing and a smoother dough texture.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined. This ensures even distribution of leavening agents and cocoa flavor throughout your Hot Cocoa Cookies.

Step 3 — Cream Butter and Sugars

Using an electric mixer, beat butter with granulated and brown sugars on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl occasionally.

Tip: Properly creamed butter and sugar creates air pockets that help the cookies rise and become tender.

Step 4 — Add Wet Ingredients

Beat in the egg and vanilla extract until fully incorporated. Mix just until combined to avoid over-beating the egg.

Step 5 — Incorporate Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix, or the Hot Cocoa Cookies may become tough.

Step 6 — Chill the Dough

Cover the bowl and refrigerate the dough for at least 30 minutes. Chilled dough is easier to handle and prevents excessive spreading during baking.

Step 7 — Scoop and Bake

Preheat oven to 350°F (175°C). Scoop tablespoon-sized dough balls onto parchment-lined baking sheets, spacing them 2 inches apart. Press a marshmallow half into the center of each cookie.

Tip: For evenly baked Hot Cocoa Cookies, rotate the baking sheet halfway through the baking time.

Step 8 — Bake to Perfection

Bake for 10–12 minutes, until the edges are set and the centers appear slightly soft. The marshmallows will be golden and puffy.

Doneness cue: Cookies continue to firm up as they cool on the baking sheet.

Step 9 — Cool and Serve

Let the Hot Cocoa Cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm for a gooey marshmallow center or at room temperature.

Nutritional Information

Calories	145
Protein	2g
Carbohydrates	22g
Fat	6g
Fiber	1g
Sodium	95mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein powder — Replace ¼ cup flour with vanilla or chocolate protein powder for a boost that keeps the cocoa flavor rich.
• Almond flour — Use almond flour instead of all-purpose for a gluten-free, lower-carb option with a nutty taste.
• Coconut sugar — Swap granulated sugar for coconut sugar to add a caramel note and lower glycemic impact.
• Applesauce — Substitute half the butter with unsweetened applesauce to reduce fat while adding moisture.
• Oat flour — Try oat flour for a gluten-free, fiber-rich alternative that complements the warm cocoa notes.
• Dairy-free chocolate chips — Use dairy-free chocolate chips to keep these Hot Cocoa Cookies creamy without dairy.
• Reduced-sodium baking powder — Opt for low-sodium baking powder to cut salt without affecting rise.
• Avocado oil — Replace butter with avocado oil for a dairy-free, heart-healthy fat that works well in baking.

Serving Suggestions

• Pair these Hot Cocoa Cookies with a steaming mug of coffee or hot chocolate for the ultimate cozy treat.
• Serve Hot Cocoa Cookies as a festive dessert at holiday parties or winter gatherings.
• Create a cookie platter by pairing these Hot Cocoa Cookies with peppermint bark or gingerbread cookies.
• For an elegant presentation, dust Hot Cocoa Cookies with powdered sugar just before serving.
• Pack these cookies in a decorative tin for a thoughtful homemade gift during the holiday season.
• Serve warm Hot Cocoa Cookies with a scoop of vanilla ice cream for an indulgent dessert.

These Hot Cocoa Cookies are perfect for cookie exchanges, school bake sales, or as a sweet afternoon snack with milk.

Common Mistakes to Avoid

• Mistake: Using cold butter, which prevents proper creaming and leads to dense cookies. Fix: Ensure butter is softened to room temperature (about 65–67°F) for ideal aeration and texture.
• Mistake: Overmixing the dough after adding dry ingredients, developing too much gluten. Fix: Mix just until the flour disappears to keep your Hot Cocoa Cookies tender.
• Mistake: Substituting Dutch-process cocoa for natural cocoa without adjusting leavening, altering rise and flavor. Fix: Stick to the cocoa type specified; they react differently with baking soda.
• Mistake: Skipping the chill time, causing cookies to spread excessively and bake flat. Fix: Chill dough for at least 30 minutes to solidify fats and control spread.
• Mistake: Overloading with marshmallows, which can melt into a sticky, burnt mess. Fix: Use mini marshmallows and press a few into the tops just before baking or halfway through.
• Mistake: Baking on a hot baking sheet, which causes the bottom of subsequent batches to burn. Fix: Always use a cool sheet for each batch or let hot pans cool completely.
• Mistake: Using expired baking soda or powder, resulting in poor lift and dense cookies. Fix: Test your leaveners for activity to ensure your Hot Cocoa Cookies rise properly.
• Mistake: Overbaking, which dries out the cookies and makes them crumbly instead of fudgy. Fix: Remove cookies when the edges are set but centers still look slightly underdone.
• Mistake: Measuring flour incorrectly by scooping directly from the bag, leading to tough cookies. Fix: Spoon flour into the measuring cup and level it off for accuracy.
• Mistake: Placing cookies on the baking sheet too close together, causing them to merge. Fix: Leave about 2 inches between dough balls to allow for proper spreading.

Storing Tips

• Fridge: Store Hot Cocoa Cookies in an airtight container for up to 1 week. Refrigeration helps maintain freshness and prevents the chocolate from melting.
• Freezer: Place cooled cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
• Reheat: Warm Hot Cocoa Cookies in a 300°F oven for 5–7 minutes or until heated through. Ensure they reach an internal temperature of at least 165°F for food safety.

Always allow Hot Cocoa Cookies to cool completely before storing to prevent condensation and sogginess.

Conclusion

These Hot Cocoa Cookies are the perfect cozy treat, with a gooey marshmallow surprise in every bite. We hope you love them as much as we do! Give this recipe a try, and don’t forget to leave a comment with your review. For more delicious ideas, check out our Homemade Snickers Bars Recipe or Pistachio Fudge Recipe.

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FAQs

Can I make these Hot Cocoa Cookies without a stand mixer?

Yes, you can make these Hot Cocoa Cookies without a stand mixer. Use a large bowl and a sturdy wooden spoon or a hand mixer to cream the butter and sugar. Just ensure all ingredients are well combined for the best texture in your cookies.

How should I store Hot Cocoa Cookies to keep them fresh?

Store your Hot Cocoa Cookies in an airtight container at room temperature. They will stay soft and delicious for up to 5 days. For longer storage, you can freeze the baked cookies for up to 3 months.

Can I add marshmallows to these Hot Cocoa Cookies?

Absolutely! Adding mini marshmallows is a great way to enhance the hot cocoa flavor. Gently press a few into the top of each cookie dough ball right before baking. This prevents the marshmallows from melting completely and gives your Hot Cocoa Cookies a fun, gooey finish.