Description
These Marshmallow Hot Cocoa Cookies combine rich cocoa flavors with a gooey marshmallow center, topped with a luscious chocolate glaze. Perfectly soft and chewy, these cookies bring the comforting taste of hot cocoa into a delightful treat for any occasion.
Ingredients
Scale
Cookies
- 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
- 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
- Prepare the cookie dough: In a large bowl, use a handheld mixer on medium-high speed to beat the softened butter, light brown sugar, granulated sugar, and kosher salt until creamy and well combined.
- Add egg and vanilla: Mix in the egg and pure vanilla extract until fully incorporated. Then beat in the baking soda to the mixture.
- Incorporate dry ingredients: Add the all-purpose flour, hot cocoa mix, and unsweetened cocoa powder. Beat the ingredients together until the dough forms a soft and sticky consistency. Cover the bowl with plastic wrap and refrigerate the dough until cold, about 2 hours.
- Preheat oven and prepare baking sheets: Arrange a rack in the center of the oven and preheat to 375°F (190°C). Line 3 baking sheets with parchment paper. If you only have 2 sheets, that is acceptable.
- Portion dough: Scoop 1 1/2 tablespoon-sized balls of dough (approximately 30 g or the size of a ping-pong ball). Place 8 balls on each prepared baking sheet, spacing them about 2 inches apart. If only using 2 baking sheets, reserve 8 dough balls in the bowl.
- Bake initial cookies: Bake the cookies one sheet at a time until they are puffy and matte on top, about 8 minutes. Remove the sheet from the oven.
- Add marshmallows: Place half a marshmallow, cut side down, in the center of each cookie while still warm, pressing gently so the cookie cracks slightly around it.
- Finish baking cookies: Return cookies to the oven and bake for an additional 2 minutes until marshmallows are slightly melted. Use a small spoon to press them lightly, encouraging them to spread slightly. Repeat with remaining sheets, re-lining cooled baking sheets with parchment as needed.
- Make the glaze: In a small bowl, whisk together the softened butter, unsweetened cocoa powder, pinch of kosher salt, and the 2 tablespoons of steaming hot water until smooth. Add the confectioners’ sugar and whisk thoroughly until no lumps remain.
- Glaze cookies: Spoon the chocolate glaze over the tops of the cooled cookies. If the glaze is too thick, add tiny amounts of water to loosen it. If too thin, let it cool for 1 minute before trying again to achieve the perfect consistency.
Notes
- Chilling the dough is essential for the cookies to hold their shape and develop flavor.
- If you don’t have hot cocoa mix, you can use extra unsweetened cocoa powder and add a little sugar to taste.
- Use parchment paper to prevent sticking and to make cleanup easier.
- The glaze consistency can be adjusted with small amounts of water for easy drizzling over the cookies.
- For softer marshmallow centers, do not overbake after adding the marshmallows.
- Cookies are best enjoyed fresh but can be stored in an airtight container for 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookie
- Method: Baking
- Cuisine: American
Keywords: marshmallow cookies, hot cocoa cookies, chocolate cookies, winter cookies, dessert recipes
