Fluffy Cocoa Treats (Print-Friendly Version)
# What You'll Need:
→ Cookie Dough
01 -
40g instant hot cocoa mix (around 1 regular packet)
02 -
188g plain all-purpose flour (measured with care)
03 -
100g light or dark brown sugar, tightly packed
04 -
113g unsalted butter, softened ahead of time
05 -
1 large egg, brought to room temperature
06 -
100g plain granulated sugar
07 -
1/8 teaspoon fine salt
08 -
27g unsweetened, natural cocoa powder
09 -
1 teaspoon baking soda
10 -
10ml milk (use dairy or plant-based as you like)
11 -
1 teaspoon vanilla extract, pure
→ Topping
12 -
226g semi-sweet chocolate, chopped into small pieces
13 -
10–11 big marshmallows, halved
# Step-by-Step Directions:
01 -
In a big mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer and run it on medium speed for 2–3 minutes until the mix looks fluffy and pale. Toss in the egg and vanilla, then beat the mixture on high speed just until it all comes together. Scrape the bowl's sides whenever needed.
02 -
Take another bowl and whisk the cocoa powder, flour, salt, hot cocoa mix, and baking soda until it's all blended smoothly. Gradually mix these dry items into the wet ingredients on a low mixer setting. Pour in the milk and keep combining until no dry spots remain. The dough will be thick and a bit sticky.
03 -
Tightly cover the prepared dough and pop it into the fridge to chill for at least 2 hours. If life gets busy, you can even leave it refrigerated for up to 3 days. Cooling the dough is super important to make it easier to manage.
04 -
Before baking, adjust your oven to 177°C (350°F). Lay out parchment paper or silicone baking mats on your baking trays.
05 -
Scoop the dough and shape it into small balls, about the size of 1 generous tablespoon (roughly 25–26g each). Place the dough balls on the prepped baking trays, keeping 2–3 inches of space between them. Slide the tray into the oven for 10 minutes. Then, pull them out of the oven, but don’t turn it off yet.
06 -
Take half a marshmallow and press one into the middle of each cookie. Put the cookies back into the oven for another 2 minutes. Afterward, you can gently press down on the soft marshmallow tops with a spoon to make them a bit flatter.
07 -
Leave the cookies on the hot tray to cool for 10 minutes. Then, move them carefully onto a wire rack to finish cooling completely.
08 -
Melt the small chocolate pieces either by using a microwave (heat in 20-second blasts, stirring after each) or a double boiler. Keep at it until the chocolate is smooth and ready to spread. Spoon the warm chocolate over the cookie marshmallow tops.
09 -
Let the chocolate-topped cookies sit at room temperature until the chocolate hardens, which can take 30–60 minutes. After it’s solid, you can stash them neatly, give them away, or dig in.
# Helpful Notes:
01 -
Chill the dough fully to keep it from spreading too much while baking.
02 -
Store leftover cookies in a sealed container at room temperature for about a week.