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Marshmallow Hot Cocoa Surprise Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 82 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours 27 minutes
  • Yield: 20 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Marshmallow Hot Cocoa Surprise Cookies are a delightful treat combining the rich flavors of cocoa and hot chocolate mix with gooey marshmallow centers and a smooth semi-sweet chocolate drizzle. Perfect for holiday gatherings or cozy nights, these cookies offer a surprise melty marshmallow inside with a luscious chocolate topping that melts in your mouth.

Ingredients

Scale

Cookie Dough 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)

Cookie Topping Ingredients

  • 10–11 large marshmallows, cut in half
  • 8 ounces (226g) semi-sweet chocolate, finely chopped

Instructions

  1. Prepare the dough: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on medium high speed until the mixture becomes fluffy and light in color, about 2 to 3 minutes.
  2. Add wet ingredients: Incorporate the egg and pure vanilla extract, then beat on high speed until fully combined. Be sure to scrape down the sides and bottom of the bowl as needed to ensure even mixing.
  3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, natural unsweetened cocoa powder, dry hot cocoa mix, baking soda, and salt until well blended.
  4. Mix dry and wet components: Add the dry ingredients to the wet ingredients bowl and beat on low speed until the dough is just combined. The dough will be thick. Next, add the milk and beat again; the dough will become thick and sticky.
  5. Chill the dough: Cover the cookie dough tightly and refrigerate it for at least 2 hours and up to 3 days. Chilling is essential for managing the sticky dough and for best results.
  6. Preheat oven and prepare trays: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats and set aside.
  7. Shape the cookies: Remove chilled dough from the refrigerator. Using a tablespoon measure (about 25-26g), scoop and roll the dough into balls. Place them on the prepared baking sheets, spacing them 2 to 3 inches apart.
  8. Bake the cookies: Bake for 10 minutes, then remove from the oven and gently press a marshmallow half onto the top of each cookie. Return to the oven and bake for an additional 2 minutes.
  9. Flatten marshmallows: After baking, remove the cookies and using the back of a spoon, carefully press down on each marshmallow to slightly flatten it; this creates the signature marshmallow topping.
  10. Cool the cookies: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
  11. Melt the chocolate: Melt the finely chopped semi-sweet chocolate in a double boiler or microwave. If microwaving, heat in 20-second increments, stirring after each until melted and smooth.
  12. Decorate the cookies: Spoon the melted chocolate over each cooled marshmallow-topped cookie. Allow the chocolate to set at room temperature for 30 to 60 minutes before stacking, storing, or gifting.
  13. Store the cookies: Keep leftover cookies covered tightly at room temperature for up to one week to maintain freshness.

Notes

  • Chilling the dough for at least 2 hours is crucial to manage the sticky dough and achieve the best texture.
  • Use parchment paper or silicone mats on baking sheets to prevent sticking and for easy cleanup.
  • Pressing the marshmallows slightly after baking helps create a better topping texture and presentation.
  • Any milk type, dairy or nondairy, works fine in the dough, so choose according to preference or dietary needs.
  • Store at room temperature for up to one week; these cookies also freeze well if you want to preserve them longer.
  • For melting chocolate, stirring frequently prevents burning and ensures smooth texture.

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Find it online: https://speedydinnerrecipes.com/marshmallow-hot-cocoa-surprise-cookies-recipe/