Description

When the temperature drops and cozy sweaters come out of storage, many of us find ourselves craving something sweet and comforting. Hot cocoa is a classic choice for warming up on cold days, with its rich, chocolatey flavor and those delightful marshmallows floating on top. Now, picture transforming all the best parts of this wintertime staple into a decadent cookie that practically melts in your mouth. Introducing Marshmallow-Surprise Hot Cocoa Cookies—soft, chewy chocolate cookies infused with hot cocoa mix, topped with gooey marshmallows, and finished with a layer of melted chocolate. They’re the perfect treat to bring a dose of comfort and nostalgia to your kitchen!

Ingredients

Unsalted butter, softened to room temperature: ½ cup (113g)
Granulated sugar: ½ cup (100g)
Packed light or dark brown sugar: ½ cup (100g)
Large egg, at room temperature: 1
Pure vanilla extract: 1 teaspoon
All-purpose flour: 1½ cups (188g)
Natural unsweetened cocoa powder: ⅓ cup (27g)
Dry hot cocoa mix (avoid those with mini marshmallows): ¼ cup (40g)
Baking soda: 1 teaspoon
Salt: ⅛ teaspoon
Milk (dairy or nondairy): 2 teaspoons (10ml)
Large marshmallows, cut in half: 10–11
Semi-sweet chocolate, finely chopped: 8 ounces (226g)

Instructions

Prepare the Dough

Cream Butter and Sugars
- In a large bowl (or in a stand mixer fitted with the paddle attachment), combine ½ cup (113g) softened unsalted butter, ½ cup (100g) granulated sugar, and ½ cup (100g) packed brown sugar.
- Beat on medium-high speed for 2–3 minutes, until the mixture is pale and fluffy. This step incorporates air into the butter, helping achieve a soft, chewy cookie texture later.
Add Egg and Vanilla
- Crack 1 large egg into the bowl, then add 1 teaspoon pure vanilla extract.
- Beat on high speed until the mixture is fully combined, scraping down the sides of the bowl as needed to ensure everything is well-incorporated.
- The dough should look smooth and glossy at this point.
Combine Dry Ingredients
- In a separate medium mixing bowl, whisk together:
  - 1½ cups (188g) all-purpose flour
  - ⅓ cup (27g) natural unsweetened cocoa powder
  - ¼ cup (40g) dry hot cocoa mix
  - 1 teaspoon baking soda
  - ⅛ teaspoon salt
- Ensure no lumps of flour or cocoa remain. Whisking thoroughly helps distribute the leavening agent (baking soda) evenly throughout the flour.
Incorporate Dry Mixture into Wet
- Turn your mixer to low speed.
- Gradually add the whisked dry ingredients to the butter-sugar mixture.
- Mix just until combined—overmixing can lead to tougher cookies.
Add Milk
- Finally, pour in 2 teaspoons (10ml) of milk (dairy or nondairy, depending on your preference).
- Mix on low speed. The dough will appear thick and somewhat sticky, which is perfect for this recipe.

Notes

Note: It’s crucial to use a hot cocoa mix without extra mini marshmallows. If you only have a mix with them, remove or strain out the tiny marshmallows so they don’t interfere with the dough’s texture.

Prep Time: Approximately 2 hours 40 minutes (includes 2 hours of chilling)
Cook Time: 12 minutes
Category: Dessert / Cookies
Method: Baking
Cuisine: American-inspired

Nutrition

Serving Size: 1 cookie
Calories: ~160–180
Sugar: ~15g
Sodium: ~60–80mg
Fat: ~7–8g
Saturated Fat: ~4–5g
Unsaturated Fat: ~2–3g
Trans Fat: 0g (assuming no trans fats in your butter)
Carbohydrates: ~22g
Fiber: ~1–2g
Protein: ~2–3g
Cholesterol: 15–20mg

Keywords: Vegetarian (with an option for dairy-free or vegan, if you use plant-based butter and vegan marshmallows)