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Marshmallow Hot Cocoa Cookies Recipe

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★★★★★

4.5 from 92 reviews

Delight in these Marshmallow Hot Cocoa Cookies that combine rich cocoa flavors with a gooey marshmallow center and a luscious chocolate glaze. Perfectly soft and chewy, these cookies are an irresistible treat for chocolate lovers, making a cozy addition to any dessert table or afternoon snack.

Ingredients

Scale

Cookie Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup (107 g) packed light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1 1/2 cups (180 g) all-purpose flour
  • 1/4 cup (42 g) hot cocoa mix
  • 1/4 cup (21 g) unsweetened cocoa powder
  • 12 marshmallows, halved

Glaze Ingredients

  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons unsweetened cocoa powder
  • Pinch of kosher salt
  • 2 tablespoons steaming hot water
  • 1 cup (113 g) confectioners’ sugar

Instructions

  1. Prepare the Cookie Dough: In a large bowl, use a handheld mixer on medium-high speed to beat together the softened butter, light brown sugar, granulated sugar, and kosher salt until creamy and well combined.
  2. Add Egg and Flavorings: Incorporate the egg and pure vanilla extract into the mixture, beating until fully combined. Then add the baking soda and beat again to incorporate.
  3. Mix Dry Ingredients: Gradually add the all-purpose flour, hot cocoa mix, and unsweetened cocoa powder to the wet ingredients. Beat until the dough is soft and sticky.
  4. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough until cold, approximately 2 hours, to develop flavor and improve texture.
  5. Preheat Oven and Prepare Baking Sheets: Arrange an oven rack in the center and preheat the oven to 375°F (190°C). Line 2 to 3 baking sheets with parchment paper.
  6. Scoop the Dough: Using a tablespoon or cookie scoop, form 1 1/2 tablespoon (around 30 g) balls of dough, roughly the size of a ping-pong ball, spacing 8 balls per baking sheet about 2 inches apart. If using fewer sheets, keep remaining balls refrigerated.
  7. First Bake: Bake cookies one sheet at a time for about 8 minutes, until the cookies become puffy and have a matte surface.
  8. Add Marshmallows: Remove the baking sheet from the oven and press half a marshmallow, cut side down, into the center of each cookie, causing slight cracks in the cookie top.
  9. Second Bake: Return cookies to the oven and bake for an additional 2 minutes until the marshmallows start to melt slightly. Use a small spoon to gently press marshmallows down to help them spread evenly.
  10. Repeat Baking: Continue baking remaining sheets of cookies using the same process, replacing parchment paper on cooling sheets as needed.
  11. Prepare the Glaze: In a small bowl, whisk together softened butter, cocoa powder, kosher salt, and 2 tablespoons of steaming hot water until smooth.
  12. Add Sugar to Glaze: Incorporate the confectioners’ sugar into the glaze and whisk until the mixture is lump-free. Adjust consistency by adding a little water if too thick or letting it cool to thicken if too thin.
  13. Glaze the Cookies: Spoon or drizzle the chocolate glaze over the cooled cookies for a rich finishing touch. Allow the glaze to set before serving.

Notes

  • Chilling the dough is essential for preventing cookie spread and enhancing flavor.
  • If you only have two baking sheets, rotate the dough balls and bake in batches, keeping remaining dough chilled.
  • Pressing marshmallows into the warm cookies helps them melt and integrate perfectly.
  • Adjust glaze consistency carefully; it should be smooth but thick enough to hold shape on the cookies.
  • Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: hot cocoa cookies, marshmallow cookies, chocolate cookies, cocoa cookies, winter dessert, holiday cookies

Find it online: https://cookedbycleo.com/marshmallow-hot-cocoa-cookies-recipe/