Marshmallow-Surprise Hot Cocoa Cookies Recipe

Introduction

Get ready to discover the secret ingredient hot cocoa cookies you NEED in your baking rotation. These delightful treats feature a gooey marshmallow center that makes every bite a warm, chocolatey surprise. Perfect for cozy nights or holiday gatherings, this recipe elevates classic hot chocolate into a handheld dessert. If you love chocolate desserts, try the Mrs. Miller’s Midnight Chocolate Cake Recipe or the 3 Ingredient Peanut Butter Balls Recipe for more easy sweet ideas.

Ingredients

These decadent Hot Cocoa Cookies deliver rich chocolate flavor with a soft, chewy texture and gooey marshmallow surprises in every bite.

• 1/2 cup (115g) unsalted butter, at room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 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)
• Mini marshmallows
• Mini chocolate chips

Timing

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

Context: These Hot Cocoa Cookies are about 20% faster to make than similar recipes.

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, and marshmallows. Measure accurately for consistent results.

Tip: Bring butter and egg to room temperature for easier mixing and better texture.

Step 2 — Combine Dry Ingredients

Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. This ensures even distribution of leavening and flavor throughout your Hot Cocoa Cookies.

Step 3 — Cream Butter and Sugars

Beat softened butter with granulated and brown sugars until light and fluffy, about 2–3 minutes. This step incorporates air for a tender cookie.

Step 4 — Add Wet Ingredients

Mix in the egg and vanilla until fully combined. Scrape down the bowl to ensure even mixing.

Step 5 — Incorporate Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing just until no flour streaks remain. Overmixing can make cookies tough.

Step 6 — Scoop and Chill Dough

Use a cookie scoop to portion dough onto parchment-lined baking sheets. Chill dough for 30 minutes to prevent excessive spreading.

Step 7 — Bake and Add Marshmallows

Bake at 350°F for 8–10 minutes until edges are set. Press marshmallow pieces into the centers and return to oven for 1–2 minutes until marshmallows are soft.

Doneness cue: Cookies will look slightly underbaked in the center but firm up as they cool.

Step 8 — Cool and Serve

Let Hot Cocoa Cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They’re best enjoyed warm with the gooey marshmallow centers.

Nutritional Information

Calories	145
Protein	2g
Carbohydrates	22g
Fat	6g
Fiber	1g
Sodium	85mg

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 with rich cocoa notes.
• Almond flour — Use almond flour instead of all-purpose for a gluten-free, lower-carb version with nutty warmth.
• Coconut sugar — Swap granulated sugar for coconut sugar to add caramel undertones and a lower glycemic impact.
• Unsweetened applesauce — Substitute half the butter with applesauce to reduce fat while keeping the Hot Cocoa Cookies moist.
• Oat flour — Try oat flour for a gluten-free, fiber-rich alternative that complements the cozy chocolate flavor.
• Coconut oil — Use refined coconut oil instead of butter for a dairy-free option with a subtle tropical hint.
• Dark chocolate chips — Choose sugar-free or 70% dark chocolate chips to lower sugar without sacrificing deep cocoa taste.
• Reduced-sodium baking powder — Opt for low-sodium baking powder to cut salt while maintaining the cookies’ lift.

Serving Suggestions

• Pair these Hot Cocoa Cookies with a steaming mug of coffee or hot chocolate for the ultimate cozy experience.
• Serve as a festive holiday treat alongside other Christmas cookies on a decorative platter.
• Create a dessert board with Hot Cocoa Cookies, marshmallows, and chocolate-dipped spoons for dipping.
• Pack in a cute tin or cellophane bag as a thoughtful homemade gift for friends and neighbors.
• Offer with a glass of cold milk for a classic cookie-and-milk combination that kids love.
• Arrange on a tiered stand for an elegant addition to your afternoon tea or brunch spread.

For special occasions, garnish plates with a dusting of cocoa powder or crushed candy canes to make your Hot Cocoa Cookies even more inviting.

Common Mistakes to Avoid

• Mistake: Using hot cocoa mix with mini marshmallows already included. Fix: This alters texture and sweetness unpredictably; use plain powdered hot chocolate mix for consistent results.
• Mistake: Overmixing the dough after adding the dry ingredients. Fix: Mix just until combined to avoid developing too much gluten, which makes cookies tough instead of soft.
• Mistake: Substituting milk chocolate chips for semi-sweet. Fix: Milk chocolate can make these Hot Cocoa Cookies overly sweet; semi-sweet chips provide a better flavor balance.
• Mistake: Baking cookies on a warm or hot baking sheet. Fix: Always use a cool sheet for each batch to prevent the dough from spreading too quickly and becoming flat.
• Mistake: Skipping the chill time for the cookie dough. Fix: Chilling the dough for at least 30 minutes prevents excessive spreading and helps the flavors meld together.
• Mistake: Not properly measuring the flour, leading to dense cookies. Fix: Spoon flour into the measuring cup and level it off; never scoop directly from the bag.
• Mistake: Overbaking based on visual cues alone. Fix: The edges should be set but the centers still look slightly underdone when you remove them from the oven.
• Mistake: Adding marshmallows at the beginning of the bake. Fix: Press a few marshmallows onto the tops halfway through baking so they toast without completely melting away.

Storing Tips

• Fridge: Store Hot Cocoa Cookies in an airtight container for up to 1 week.
• Freezer: Freeze in a freezer-safe bag or airtight container for up to 3 months.
• Reheat: Warm in a 300°F oven for 5–8 minutes until heated through.

Always ensure reheated Hot Cocoa Cookies reach an internal temperature of at least 165°F for food safety.

Conclusion

These marshmallow-stuffed Hot Cocoa Cookies are the ultimate cozy winter treat. We hope you love baking them as much as we do! Please rate the recipe and leave a comment with your results. For more delicious desserts, try our Easy Smores Poke Cake Recipe or Winter Wonderland Chocolate Chip Cookies Recipe. Don’t forget to subscribe for more sweet ideas!

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FAQs

Can I make these Hot Cocoa Cookies ahead of time?

Yes, you can prepare the dough in advance. Chill it in the refrigerator for up to 3 days or freeze it for longer storage. This makes baking fresh Hot Cocoa Cookies quick and easy.

What is the best way to store Hot Cocoa Cookies?

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 freshness, you can also freeze the baked cookies.

Can I add marshmallows to these Hot Cocoa Cookies?

Absolutely! Press a few mini marshmallows into the top of each cookie right after baking for a classic hot cocoa touch. This addition makes these Hot Cocoa Cookies even more festive and fun.