Marshmallow Hot Cocoa Cookies Recipe

Introduction

These Marshmallow Hot Cocoa Cookies combine the rich flavors of chocolate with gooey marshmallows for a cozy treat. Perfect for chilly days, they bring the warmth of hot cocoa in a delicious, handheld cookie form.

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

Instructions

1. Step 1: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and salt with a handheld mixer on medium-high speed until creamy and well combined.
2. Step 2: Add the egg and vanilla extract, then beat until fully incorporated. Mix in the baking soda.
3. Step 3: Gradually add the flour, hot cocoa mix, and cocoa powder, beating until the dough is soft and sticky. Cover the bowl with plastic wrap and refrigerate for about 2 hours until cold.
4. Step 4: Preheat your oven to 375°F and arrange a rack in the center. Line 2 or 3 baking sheets with parchment paper. Scoop dough into 1 1/2 tablespoon balls (about the size of a ping-pong ball) and place 8 balls per sheet, spacing them about 2 inches apart. If using only 2 sheets, keep the remaining dough balls in the bowl.
5. Step 5: Bake one sheet at a time until cookies are puffy and matte on top, about 8 minutes. Remove from oven. Gently press half a marshmallow, cut side down, into the center of each cookie, causing the cookie to crack slightly.
6. Step 6: Return cookies to the oven and bake for an additional 2 minutes until marshmallows are slightly melted. Use a small spoon to gently press marshmallows down so they spread slightly. Repeat with remaining sheets, relining pans as needed.
7. Step 7: For the glaze, whisk together softened butter, cocoa powder, salt, and steaming hot water in a small bowl until smooth. Add confectioners’ sugar and whisk until the glaze is lump-free.
8. Step 8: Spoon the glaze over the cooled cookies. If the glaze is too thick, add a small amount of water to loosen it. If too thin, let it sit for a minute to thicken before glazing again.

Tips & Variations

• For extra richness, try using Dutch-processed cocoa powder in both the dough and glaze.
• Swap the marshmallows for mini marshmallows if you prefer smaller gooey pockets in your cookies.
• Refrigerating the dough overnight can deepen the chocolate flavor and improve texture.
• If you want a more intense chocolate hit, add a handful of chocolate chips to the dough before chilling.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, place cookies in a sealed container and refrigerate for up to one week. To enjoy, let them come to room temperature or warm briefly in the microwave to soften the marshmallows and glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of hot cocoa mix?

Yes, but since hot cocoa mix contains sugar and additional flavorings, you might want to adjust the sugar amounts slightly or add a pinch of salt for balance.

What if I don’t have confectioners’ sugar for the glaze?

Confectioners’ sugar helps create a smooth glaze, but you can substitute it with powdered sugar blended with a little cornstarch. Avoid using granulated sugar as it won’t dissolve well.