Description
Sweet magic happens when classic hot cocoa meets cookie perfection in these marshmallow-surprise hot cocoa cookies. Rich chocolate nestles a gooey marshmallow center, creating a delightful winter treat that melts hearts and satisfies comfort cravings.
Ingredients
Scale
Cookies Base Ingredients:
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 1 cup (125 g) all-purpose flour
- ½ cup (45 g) unsweetened cocoa powder
Liquid and Binding Ingredients:
- 1 large egg
- ¼ cup (60 ml) milk
- 1 teaspoon vanilla extract
Finishing and Texture Ingredients:
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 12 large marshmallows, cut in half
- ½ cup (85 g) semi-sweet chocolate chips
- 1 teaspoon coconut oil or vegetable oil (optional, for melting)
- Sprinkles (optional, for decoration)
Instructions
- Prepare the workspace by lining two baking sheets with parchment paper, ensuring a clean surface for the cookies.
- Create a creamy butter mixture by blending softened butter with granulated and brown sugars until the texture becomes light and airy.
- Incorporate the egg and vanilla extract into the butter mixture, stirring until the blend achieves a smooth consistency.
- Separately combine flour, cocoa powder, baking soda, and salt in a bowl, whisking to distribute the dry ingredients evenly.
- Gradually fold the dry ingredient mixture into the wet ingredients, mixing gently to form a uniform dough.
- Add milk to the cookie dough, stirring until the texture becomes uniform and slightly glossy.
- Portion the dough into tablespoon-sized rounds, placing them approximately 2 inches apart on the prepared baking sheets.
- Bake the cookies in a preheated 350F (175C) oven for 8 minutes, watching for set edges and soft centers.
- Remove the cookies and carefully press a marshmallow half into the center of each warm cookie.
- Return the cookies to the oven, baking for an additional 2-3 minutes until marshmallows become puffy and slightly golden.
- Allow the cookies to rest on the baking sheet for 5 minutes, enabling them to firm up slightly.
- Transfer the cookies to a wire rack for complete cooling.
- Melt chocolate chips in short microwave intervals, stirring between each to prevent burning.
- Stir coconut oil or vegetable oil into the melted chocolate to create a smooth drizzling consistency.
- Elegantly drizzle the melted chocolate over the cooled cookies using a spoon or piping bag.
- Optional: Sprinkle festive decorations over the chocolate drizzle for added visual appeal.
- Let the chocolate set for approximately 15 minutes before serving.
- Pair the cookies with a warm cup of hot cocoa or milk for a delightful indulgence.
Notes
- Chill the dough for 30 minutes before scooping to prevent spreading and create thicker, more uniform cookies.
- Use high-quality cocoa powder for a richer, more intense chocolate flavor that elevates the entire cookie experience.
- Choose large marshmallows that melt beautifully and create a gooey, surprise center when baked.
- For gluten-free options, swap regular flour with a 1:1 gluten-free baking blend to maintain the cookie’s soft texture.
- Add a pinch of espresso powder to the dry ingredients to intensify the chocolate’s depth without adding coffee flavor.
- Create dairy-free versions by using plant-based butter and alternative milk options like almond or oat milk.
- Experiment with different chocolate drizzles by using white chocolate or adding a sprinkle of sea salt for contrast.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain their soft, chewy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 15 g
- Sodium: 75 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg