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This indulgent marshmallow-filled chocolate cookie turns your winter beverage favorite into a scrumptious sweet. These chocolatey bites hide a soft, gooey center and come finished with a drizzle of melted chocolate—making them an unforgettable treat that warms your soul with each mouthful.
I came up with these treats during a big snow day when my children asked for hot chocolate, but I wanted to give them something extra special. These days they beg me for these cookies as soon as the thermometer dips below freezing.
Ingredients
- Unsalted butter: let it sit out until soft for your cookie foundation
- Brown sugar and granulated sugar: work together to give just the right amount of sweetness
- Large egg: needs to be warm from sitting out, helps everything stick together
- Pure vanilla extract: brings out all those wonderful chocolate tastes
- All purpose flour: forms the base of your cookies, try to grab unbleached for better results
- Natural unsweetened cocoa powder: delivers rich chocolate flavor, worth spending a bit more on good brands
- Dry hot cocoa mix: brings that classic hot chocolate taste, pick whatever brand you love
- Baking soda: makes your cookies puff up nicely
- Salt: cuts through sweetness and makes flavors pop
- Milk: pulls the dough together, any type works fine
- Large marshmallows: create the gooey surprise inside, make sure they're fresh for best melt
- Semi sweet chocolate: for the top layer, go with baking bars instead of chips for smoother melting
Step-by-Step Instructions
- Cream the Butter and Sugars:
- Mix butter with both sugars for a full 2-3 minutes until it's really fluffy and gets lighter. Don't rush this part—it puts air in your cookies making them soft. When done right, it should look whipped and airy.
- Add Wet Ingredients:
- Mix in the egg and vanilla on high until they're fully blended in. The mix should look shiny and smooth. Don't forget to scrape the bowl so nothing's left unmixed at the bottom or sides.
- Combine Dry Ingredients:
- In another bowl, mix flour, cocoa powder, hot cocoa mix, baking soda and salt until completely blended. This stops cocoa lumps from showing up in your cookies and spreads the baking soda evenly.
- Form the Dough:
- Add your dry mix to the wet stuff and mix on low just until it comes together. The dough gets pretty thick. Then mix in the milk which adds just enough moisture. Your dough will feel thick and sticky, a lot like brownie batter.
- Chill the Dough:
- Cover the dough well and stick it in the fridge for at least 2 hours. You can't skip this—it firms up the butter so cookies don't spread too much and lets the flavors mingle, making the chocolate taste better.
- Shape and Bake:
- Grab big spoonfuls of cold dough, roll them into balls and put them on lined cookie sheets. Bake for 10 minutes, then quickly push marshmallow halves on top and bake 2 more minutes. The marshmallows will get big then sink a little.
- Add Chocolate Topping:
- After cookies cool completely, melt chocolate in short microwave bursts, stirring often so it stays smooth. Spoon melted chocolate over each marshmallow to finish them off. Wait for chocolate to harden before stacking or storing them.
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The hot cocoa mix really makes these cookies special. I figured this out when my daughter told me my regular chocolate cookies didn't taste enough like her favorite hot drink. After trying lots of brands, I found that fancy mixes with real chocolate bits work the best.
Make Ahead Options
These treats are great for planning ahead. You can make the dough and keep it in your fridge for up to 3 days without losing any flavor. If you need longer storage, the rolled dough balls freeze really well for up to 3 months. Just put them on a cookie sheet, freeze until hard, then toss them in freezer bags. When you want to bake them, you don't even need to thaw—just add a minute or two to the baking time.
Perfect Chocolate Selection
The chocolate you pick for topping really changes how these cookies look and taste. Chocolate bars melt way better than chips because chips have stuff added that keeps them from melting right. For the best results, grab good quality chocolate with 50-60% cocoa. Semi-sweet hits the sweet spot, but milk chocolate works too if you want something sweeter. Always chop your chocolate into tiny pieces so it melts evenly, and stir it often so it doesn't burn.
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Serving Suggestions
These cookies look amazing when served a bit warm with soft chocolate alongside a cup of actual hot cocoa. For parties, try setting up a hot cocoa cookie station with these treats plus whipped cream, sprinkles and different hot chocolate flavors. During the holidays, stack them on a tiered plate with other chocolate goodies to make your dessert table pop. They also taste fantastic with a scoop of coffee ice cream for a fancy dessert option.
Hot Cocoa Mix Tips
The hot cocoa powder really turns these from ordinary chocolate cookies into something unique. Different brands will give you different flavors—some taste malty while others are super chocolatey. Try fancy kinds like Ghirardelli or Godiva for richer cookies. If your mix has little marshmallows in it, pick them out before measuring. Want a coffee twist? Swap out 1 tablespoon of cocoa mix with instant espresso powder to get amazing coffee undertones that go great with the chocolate.
Common Questions
- → Can I use a different type of cocoa powder?
For best results always go with natural unsweetened cocoa powder. Stay away from Dutch-process as it might mess up your cookie texture.
- → What type of chocolate is best for the topping?
Go for actual baking bars like Baker's or Ghirardelli that melt smoothly. Don't use chocolate chips because they have stuff in them that stops proper melting.
- → Can I skip the marshmallow topping?
You can leave out the marshmallows if you want, but they really make these cookies special with their gooey goodness.
- → How long can I store these cookies?
Keep them in a sealed container at room temp for up to a week. If you want them to last longer, pop them in the freezer for up to 3 months.
- → Is it necessary to chill the dough?
Chilling isn't optional. It keeps your cookies from getting too flat and makes them turn out just right.
- → Can I double this recipe easily?
You can totally double everything in one bowl. Just make sure to chill the bigger batch for at least 3 hours.