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Marshmallow Hot Cocoa Cookies

Marshmallow Hot Cocoa Cookies for a Cozy Sweet Delight

Delightful Marshmallow Hot Cocoa Cookies with a gooey marshmallow core and double chocolate shell, perfect for cozy evenings and family gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 42 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Feel free to use whole wheat flour for a healthier option.
  • 3/4 cup Unsweetened Cocoa Powder Dutch-processed cocoa can enhance the depth of taste.
  • 1 teaspoon Baking Soda Make sure it’s fresh for optimal results.
  • 1/2 teaspoon Salt Try using sea salt for a gourmet twist.
  • 1 cup Unsalted Butter Ensure it’s softened for easier mixing.
  • 1/2 cup Granulated Sugar You can substitute with brown sugar for moisture.
  • 1/2 cup Brown Sugar Both light and dark varieties work well.
  • 1 large Egg Using room temperature eggs improves incorporation.
  • 1 teaspoon Pure Vanilla Extract Always reach for pure for the best results.
  • 1 cup Mini Chocolate Chips Feel free to swap in dark or white chocolate chips.
  • 12 large Marshmallows Flavored marshmallows can offer fun twists.
For the Chocolate Drizzle
  • 1 cup Semi-Sweet Chocolate Chips Milk chocolate can provide a sweeter finish.
  • 1/2 cup Heavy Cream In a pinch, milk may work too.
  • 2 tablespoons Butter Try clarifying it for an extra boost.

Equipment

  • Oven
  • mixing bowls
  • Whisk
  • Baking sheets
  • parchment paper
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
  4. Mix in the egg and vanilla extract until fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture and fold in the mini chocolate chips.
  6. Take a spoonful of cookie dough, flatten it, place a marshmallow in the center, and wrap the dough around it.
  7. Place dough balls on the baking sheets, spaced about 2 inches apart.
  8. Bake for 10-12 minutes until the edges feel set and the centers remain soft.
  9. Cool the cookies on the baking sheets for a few minutes before transferring them to wire racks.
  10. Melt the chocolate chips, heavy cream, and butter together until smooth and drizzle over cooled cookies.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 100mgPotassium: 30mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

Ensure each marshmallow is fully encased in dough to prevent leaking during baking. You can also chill the dough if it feels too sticky.

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