Introduction

These Marshmallow Hot Cocoa Surprise Cookies combine rich cocoa flavors with gooey marshmallows and a smooth chocolate finish. Perfect for chilly days, they bring a delightful twist to classic cookies that both kids and adults will love.

The image shows a group of round chocolate cookies on a white marbled surface, arranged closely together. Each cookie has a smooth, thick layer of shiny chocolate spread on top that looks creamy and glossy. One cookie in the center is broken in half, revealing a soft white marshmallow inside with a fluffy texture, surrounded by a rich, dark chocolate cookie base. The cookies have a slightly cracked surface, adding texture, and the overall color palette is deep brown with contrasting white from the marshmallow. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 and 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)
10–11 large marshmallows, cut in half
8 ounces (226g) semi-sweet chocolate, finely chopped

Instructions

Step 1: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 2–3 minutes.
Step 2: Add the egg and vanilla extract, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt until combined.
Step 4: Add the dry ingredients to the wet ingredients and beat on low until combined. The dough will be thick. Beat in the milk; the dough will be thick and sticky.
Step 5: Cover the dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is important for managing the sticky dough.
Step 6: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
Step 7: Remove the dough from the refrigerator. Scoop and roll heaping 1 tablespoon portions (about 25-26g each) into balls. Arrange them 2–3 inches apart on the prepared baking sheets.
Step 8: Bake the cookies for 10 minutes. Remove from the oven and gently press a halved marshmallow into the top of each cookie.
Step 9: Return the cookies to the oven and bake for 2 more minutes. Remove and use the back of a spoon to gently press down on the marshmallows to flatten slightly.
Step 10: Cool the cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Step 11: Melt the chopped chocolate using a double boiler or microwave (heat in 20-second increments, stirring until smooth).
Step 12: Spoon melted chocolate over the cooled marshmallow-topped cookies. Allow the chocolate to set at room temperature for 30–60 minutes before serving or storing.

Tips & Variations

Use dark chocolate for a richer flavor or white chocolate for a sweeter contrast.
Chill the dough longer for thicker cookies that hold their shape better.
For extra texture, add chopped nuts or chocolate chips to the dough before chilling.
If you don’t have marshmallows, try mini marshmallows pressed on after baking.

Storage

Store leftover cookies tightly covered at room temperature for up to 1 week. The chocolate topping sets well at room temperature. To reheat, warm briefly in a low oven or microwave to soften the marshmallows slightly.

How to Serve

The image shows several soft-looking, dark brown chocolate cookies arranged on a wire cooling rack placed on a white marbled surface. Each cookie has a smooth, shiny layer of thick milk chocolate spread on top. One cookie is broken open in the center of the image, revealing a gooey, white marshmallow center inside. The contrast between the dark cookie, the glossy milk chocolate topping, and the white marshmallow center creates a rich, appetizing look. The overall setting highlights the cookies clearly with natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of marshmallow for these cookies?

Large marshmallows cut in half work best to create the gooey topping. Mini marshmallows can be used but will result in smaller patches of marshmallow melt.

Do I need to chill the dough?

Yes, chilling the dough for at least 2 hours is important because it makes the sticky dough easier to handle and helps the cookies hold their shape during baking.