Marshmallow Hot Cocoa Surprise Cookies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 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
Additional Ingredients
- 1 cup semi-sweet chocolate chips
- mini marshmallows (quantity as needed for filling indents in cookies)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- 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.
- 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.
- 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.
- 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.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips carefully to evenly distribute without breaking them down.
- 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.
- 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.
- 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.
- 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
