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This indulgent marshmallow-filled chocolate cookie turns your winter favorite drink into a mouthwatering snack. These rich cocoa cookies feature a gummy marshmallow surprise inside and come topped with smooth melted chocolate, giving you cozy comfort in every bite.
I came up with these treats during a heavy snowfall when my children asked for hot chocolate but I wanted to give them something unexpected. These days they beg for these cookies whenever it gets super cold outside.
Ingredients
- Unsalted butter: brought to room temp for a smooth, creamy cookie foundation
- Brown sugar and granulated sugar: work together for just the right amount of sweetness
- Large egg: needs to be room temperature to mix in properly
- Pure vanilla extract: brings out all the chocolate goodness
- All purpose flour: forms the backbone - try to get unbleached for better results
- Natural unsweetened cocoa powder: brings that dark chocolate kick - splurge on good brands
- Dry hot cocoa mix: the key to that true hot chocolate flavor - pick your family's favorite
- Baking soda: makes them fluffy with the right texture
- Salt: cuts through sweetness and makes flavors pop
- Milk: pulls the dough together - any kind works fine
- Large marshmallows: create the gooey surprise center - get fresh ones for best melting
- Semi sweet chocolate: for the topping - grab baking bars instead of chips for smooth melting
Step-by-Step Instructions
- Cream the Butter and Sugars:
- Mix butter with both sugars for a full 2-3 minutes until it's super fluffy and way lighter in color. This puts air in the dough for soft cookies so don't cut this step short. Your mix should look almost whipped when done right.
- Add Wet Ingredients:
- Mix in the egg and vanilla on high until they're totally blended in. You want a smooth, shiny mixture. Make sure to scrape the bowl really well so no butter is hiding at the bottom or sides.
- Combine Dry Ingredients:
- Mix flour, cocoa powder, hot cocoa mix, baking soda and salt in another bowl until completely blended. This stops cocoa lumps in your cookies and spreads the baking soda evenly.
- Form the Dough:
- Put dry stuff into wet stuff and mix on low just until it all comes together. The dough gets pretty thick. Then mix in the milk which gives just enough moisture. Your finished dough will be sticky and thick like brownie batter.
- Chill the Dough:
- Cover the dough well and stick it in the fridge for at least 2 hours. You can't skip this part - it hardens the butter so cookies don't spread too much and lets the flavors blend together better.
- Shape and Bake:
- Get big spoonfuls of cold dough, roll them into balls and put them on lined cookie sheets. Bake for 10 minutes, then quickly push marshmallow halves into the tops and bake 2 more minutes. The marshmallows will puff up then sink a bit.
- Add Chocolate Topping:
- After cookies cool completely, melt chocolate in short microwave bursts, stirring often so it's smooth. Spoon melted chocolate over each marshmallow for a fancy finish. Let chocolate harden fully before stacking or storing.
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The hot cocoa mix really makes these cookies stand out. I figured this out when my daughter told me my normal chocolate cookies didn't taste enough like her favorite hot drink. After trying lots of brands, I found that fancy mixes with actual chocolate bits work the best.
Make Ahead Options
These treats are great for planning ahead. You can make the dough and keep it in your fridge for up to 3 days before baking, and it'll still taste amazing. If you need longer storage, you can shape the dough into balls and freeze them for up to 3 months. Just put the shaped balls on a cookie sheet, freeze them solid, then move them to freezer bags. When you're ready to bake, put the frozen dough right on baking sheets and add about 1-2 minutes to your baking time.
Perfect Chocolate Selection
The chocolate you pick for topping these cookies really changes how they look and taste. Baking bars melt much better than chocolate chips because chips have stuff added that keeps them from melting properly. For the tastiest results, go for good quality chocolate with about 50-60% cocoa. Semi-sweet hits the right balance, but milk chocolate makes a sweeter, milder topping if that's what you like. Always cut the chocolate into tiny pieces so it melts evenly and stir it often to keep it from burning.
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Serving Suggestions
These cookies look fancy when served a bit warm with soft chocolate alongside a cup of real hot cocoa. For parties, try making a hot cocoa cookie station with these cookies plus whipped cream, sprinkles and different flavors of hot chocolate. At holiday gatherings, stack them on a tiered plate with other chocolate goodies to make your dessert table look amazing. They also taste great with coffee ice cream for a grown-up dessert.
Hot Cocoa Mix Tips
The hot cocoa mix really turns these from basic chocolate cookies into something extra special. Different brands give you different flavors from malty to super chocolatey. Try fancy brands like Ghirardelli or Godiva for richer cookies. If your mix has mini marshmallows in it, take them out before measuring. Want a coffee twist? Replace 1 tablespoon of the hot cocoa mix with instant espresso powder to create deep coffee notes that go great with the chocolate.
Common Questions
- → Can I use a different type of cocoa powder?
Stick with natural unsweetened cocoa powder for the best outcome. Don't use Dutch-process cocoa as it might change how your cookies turn out.
- → What type of chocolate is best for the topping?
Go for actual baking bars like Baker's or Ghirardelli that melt smoothly. Don't grab chocolate chips as they have additives that stop them from melting right.
- → Can I skip the marshmallow topping?
You can leave out the marshmallows if you want, but they really add something special to the taste and feel of these cookies.
- → How long can I store these cookies?
Keep them in a sealed container at room temp for up to a week. You can also toss them in the freezer for around 3 months if needed.
- → Is it necessary to chill the dough?
Yep, cooling the dough is a must. It keeps your cookies from getting too flat and makes them taste way better overall.
- → Can I double this recipe easily?
For sure, you can make twice as much in the same bowl. Just remember to chill the dough longer, at least 3 hours.