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Marshmallow-Surprise Hot Cocoa Cookies

Rich and chewy hot cocoa cookies with gooey marshmallow and melted chocolate on top, perfect to satisfy your hot cocoa cravings in cookie form.

Ingredients

Scale
  • 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)

Instructions

  1. In a large bowl, beat butter, granulated sugar, and brown sugar on medium-high speed until fluffy and light in color, about 3 minutes.
  2. Add egg and vanilla extract and beat on high speed until combined, scraping down sides and bottom as needed.
  3. In a separate bowl, whisk flour, cocoa powder, hot cocoa mix, baking soda, and salt until combined.
  4. Add dry ingredients to wet ingredients and beat on low until combined; dough will be thick.
  5. Beat in milk until dough is thick and sticky.
  6. Cover dough tightly and chill in refrigerator for at least 2 hours and up to 3 days.
  7. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop and roll dough into 1 tablespoon balls and place 2-3 inches apart on baking sheets.
  9. Bake for 10-12 minutes or until edges are set but centers are soft.
  10. Remove from oven; if desired, top with marshmallows and melted chocolate and let cool on sheets for 10 minutes before transferring to wire racks to cool completely.

Notes

Chilling the dough is essential to handle the sticky dough and get the best texture. For an extra hot cocoa effect, press a marshmallow and drizzle melted chocolate on top right after baking. You can use any type of milk for moisture, including nondairy alternatives.

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