Marshmallow Surprise Hot Cocoa Cookies
Warm, cozy, and irresistibly gooey — these Marshmallow-Surprise Hot Cocoa Cookies capture the essence of a comforting mug of hot chocolate in cookie form. A rich, chocolate-infused dough made with real hot cocoa mix hides a soft, melted marshmallow center and is finished with a smooth layer of chocolate on top. Each bite is pure indulgence — soft, chewy, and delightfully nostalgic. Perfect for holidays, family gatherings, or any chilly afternoon craving something sweet and comforting.
- Prep Time: 20 mins
- Cook Time: 12 mins active, 2 hrs chill
- Total Time: 2 hrs 40 mins
- Yield: 24 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
1 cup unsalted butter, softened to room temperature
¾ cup granulated sugar
¾ cup packed brown sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
2 cups all-purpose flour (spooned and leveled)
⅓ cup natural unsweetened cocoa powder
¼ cup dry hot cocoa mix (without marshmallows)
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons milk (any kind)
12 large marshmallows, cut in half
6 oz semi-sweet chocolate, finely chopped (for topping)
Instructions
In a medium bowl, whisk together flour, cocoa powder, hot cocoa mix, baking soda, and salt. Set aside.
In a large bowl, using a stand or hand mixer, cream the softened butter with both sugars on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until smooth.
Gradually mix in the dry ingredients on low speed until a thick dough forms. Add milk and mix just until combined. The dough should be soft but not sticky.
Cover tightly and refrigerate for at least 2 hours, or up to 3 days, to firm up and deepen the flavor.
Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone mats.
Scoop dough into 1-tablespoon balls and arrange 2–3 inches apart. Bake for 10 minutes, until edges are set but centers remain soft.
Remove from the oven and gently press one marshmallow half into the center of each cookie. Return to the oven for 2 additional minutes, allowing the marshmallow to puff and lightly brown.
Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, melt the chopped semi-sweet chocolate in a heatproof bowl (using a microwave in 20-second bursts or a double boiler). Spoon or drizzle the melted chocolate over each cookie, coating the marshmallow top. Let set for 30–60 minutes at room temperature before serving.
Notes
**Pro Tips for Perfect Results:**
• Always chill the dough — this prevents spreading and keeps the cookies thick and chewy.
• Add the marshmallow only after the first bake so it melts perfectly without disappearing.
• Use good-quality baking chocolate for a smooth, glossy topping.
• To make cleanup easier, place cooled cookies on fresh parchment before glazing.
**Storage & Freezing:**
Store in an airtight container at room temperature for up to 1 week.
Freeze unbaked dough balls for up to 3 months; bake from frozen, adding 1–2 extra minutes.
Baked cookies with chocolate topping also freeze well for up to 3 months — separate layers with parchment.
**Variations:**
Try peppermint hot cocoa mix for a festive twist, or drizzle with white chocolate for a “snow-topped” effect. Add crushed candy canes for extra holiday cheer!