Marshmallow Hot Cocoa Surprise Cookies Recipe
Delight in these Marshmallow Hot Cocoa Surprise Cookies, a perfect winter treat combining rich cocoa, gooey marshmallows, and melty chocolate chips. Soft and chocolaty with a surprise marshmallow center, these cookies are warm, comforting, and easy to make from scratch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- Mini marshmallows (quantity as needed for cookie centers)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, beat together 1 cup of softened unsalted butter with 1 cup granulated sugar and 1 cup packed brown sugar until the mixture is light and fluffy, ensuring a smooth cookie texture.
- Add Eggs and Vanilla: Mix in 2 large eggs one at a time, beating well after each addition, then blend in 1 teaspoon of vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt for even distribution.
- Mix Dry into Wet: Gradually add the dry mixture to the wet ingredients, stirring just until combined to avoid overmixing and tough cookies.
- Fold in Chocolate Chips: Gently fold 1 cup of semi-sweet chocolate chips into the dough evenly without deflating it.
- Shape Cookies: Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet with about 2 inches between each.
- Add Marshmallow Centers: Make a small indent in the center of each cookie, fill it with a few mini marshmallows, and cover with a little more dough to conceal the marshmallows inside.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, until the edges are set but centers remain soft, ensuring a chewy texture.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, allowing them to firm up slightly.
Notes
- Use parchment paper or a silicone baking mat to prevent sticking and ease cleanup.
- Do not overbake; removing the cookies when edges are set ensures a soft, chewy center.
- For extra gooey marshmallows, add a few more inside each cookie before baking.
- Store cookies in an airtight container to maintain freshness and softness for up to 5 days.
- These cookies can be frozen before or after baking; thaw at room temperature before serving.
Keywords: marshmallow cookies, hot cocoa cookies, chocolate cookies, winter treats, holiday cookies
