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Marshmallow Hot Cocoa Surprise Cookies Recipe

4.8 from 69 reviews

Marshmallow Hot Cocoa Surprise Cookies are a delightful winter treat combining rich cocoa and semi-sweet chocolate chips with a gooey mini marshmallow center. These soft-baked cookies offer a cozy, chocolatey flavor reminiscent of hot cocoa perfect for holiday gatherings or a sweet afternoon snack.

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

Additional Ingredients

  • 1 cup semi-sweet chocolate chips
  • mini marshmallows (quantity as needed for filling indents in cookies)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
  2. Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, ensuring good incorporation for a soft texture.
  3. Add Eggs and Vanilla: Mix in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract until the batter is smooth and combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
  5. Incorporate Dry Mix into Wet Mix: Gradually add the dry ingredients mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen cookies.
  6. Add Chocolate Chips: Fold in the semi-sweet chocolate chips carefully to evenly distribute without breaking them down.
  7. Shape Cookies: Using a cookie scoop or tablespoon, drop dollops of cookie dough onto the prepared baking sheet spaced about 2 inches apart for proper spreading during baking.
  8. Add Marshmallow Center: Make a small indent in the center of each dough mound and fill it generously with a few mini marshmallows, then cover the marshmallows with a small amount of dough to conceal the filling.
  9. Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set but the centers remain soft and slightly underbaked for that gooey texture.
  10. Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.

Notes

  • For softer cookies, avoid overbaking and remove them when edges are just set.
  • You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
  • Make sure the butter is softened to room temperature to achieve proper creaming.
  • If you prefer a stronger marshmallow flavor, increase the number of mini marshmallows in each cookie center.
  • Use parchment paper or a silicone baking mat to prevent sticking and easy cleanup.

Keywords: marshmallow cookies, hot cocoa cookies, chocolate cookies, winter treats, holiday baking, cocoa cookies, chocolate chip cookies