Description
These Marshmallow Hot Cocoa Surprise Cookies are a delightful winter treat that combines rich cocoa flavor with melty chocolate chips and gooey mini marshmallows hidden inside. Perfect for cozying up on cold days, these soft and chewy cookies deliver all the comfort of hot cocoa in a convenient cookie form.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- Mini marshmallows (amount as needed for centers)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating after each addition. Stir in the vanilla extract until fully combined to enhance flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can toughen cookies.
- Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips to distribute them evenly throughout the dough for pockets of melted chocolate.
- Portion Dough: Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Add Marshmallow Centers: Make a small indent in the center of each dough mound, fill it with a few mini marshmallows, and then cover the marshmallows with a bit of cookie dough to conceal the surprise inside.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges look set but the centers remain soft, indicating a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them onto a wire rack to cool completely, allowing them to set properly.
Notes
- Ensure the butter is softened but not melted for best creaming results.
- Do not overbake; cookies should be chewy and soft in the center for that marshmallow gooey texture.
- You can substitute mini marshmallows with regular marshmallows cut into smaller pieces.
- Store cookies in an airtight container to maintain freshness and moisture.
- For an added twist, sprinkle a pinch of sea salt on top before baking to balance the sweetness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Marshmallow cookies, hot cocoa cookies, winter treats, chocolate chip cookies, soft cookies, holiday desserts
