Introduction
If hot chocolate could turn into a cookie, this would be it! These Marshmallow-Surprise Hot Cocoa Cookies are rich, chewy chocolate cookies with a soft marshmallow center — like a warm mug of cocoa in dessert form.
Holiday cookie searches for “hot cocoa desserts” and “marshmallow cookies” skyrocket in December, making this recipe perfect for festive baking, cookie swaps, or Christmas gift boxes.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips (milk or semi-sweet)
- 12 large marshmallows, cut in half
Optional Toppings:
- Crushed candy canes
- Mini chocolate chips
- Shaved chocolate or cocoa powder dusting
Timing
- Prep time: 15 minutes
- Chill time: 30 minutes
- Bake time: 10–12 minutes
- Total time: ~1 hour
👉 A little chill time = perfect chewy cookies.
Step-by-Step Instructions
Step 1: Make the Dough
Cream butter and sugars together until fluffy. Add eggs and vanilla.
Whisk flour, cocoa, baking soda, and salt in a separate bowl. Gradually combine wet and dry ingredients. Stir in chocolate chips.
Step 2: Chill Dough
Refrigerate dough for 30 minutes to help prevent spreading.
Step 3: Shape & Fill
Scoop ~2 tbsp dough, flatten, and place a marshmallow half in the center. Wrap dough around marshmallow, sealing edges. Place seam-side down on a parchment-lined sheet.
Step 4: Bake
Bake at 350°F (175°C) for 10–12 minutes, until edges are set but centers are soft.
Step 5: Cool & Decorate
Cool 5 minutes on pan. Decorate with crushed candy canes, extra chocolate, or cocoa powder.
Tips for Success
- Seal marshmallows well: Prevents leaking while baking.
- Don’t overbake: Cookies firm up as they cool.
- Use high-quality cocoa: Richer flavor = more “hot cocoa” taste.
- Festive twist: Roll dough balls in sugar before baking for sparkle.
Nutrition (per cookie, ~24 cookies)
- Calories: 190 kcal
- Protein: 2 g
- Carbs: 26 g
- Fat: 9 g
- Sugar: 18 g
Healthier Alternatives
- Whole wheat flour: Adds fiber.
- Reduced sugar: Use monk fruit sweetener blend.
- Dairy-free: Swap butter for vegan margarine and marshmallows for plant-based ones.
- Gluten-free: Use 1:1 gluten-free baking flour.
Serving Suggestions
- Serve warm with a mug of hot cocoa ☕.
- Pair with vanilla ice cream for a melty dessert.
- Wrap in festive bags or tins for edible Christmas gifts.
- Add to a holiday cookie platter with peppermint bark and sugar cookies.
Common Mistakes to Avoid
- Using whole marshmallows: They’re too big — cut in half for best melt.
- Skipping chill time: Dough spreads too much.
- Overfilling: Too much marshmallow = leaks.
- Not sealing edges: Marshmallow may ooze out.
Storing Tips
- Room temp: Store in airtight container up to 3 days.
- Fridge: Keeps 5 days (reheat for gooey effect).
- Freezer: Freeze unbaked dough balls (with marshmallow inside) up to 2 months. Bake from frozen, adding 1–2 minutes.
Conclusion
These Marshmallow-Surprise Hot Cocoa Cookies combine the best of hot chocolate and holiday cookies — rich cocoa, gooey marshmallow, and festive toppings. Perfect for Christmas parties, cookie swaps, or cozy nights in.
FAQs
Q1: Can I use mini marshmallows?
Yes, place 2–3 minis inside each dough ball.
Q2: Can I make ahead?
Yes — freeze dough balls and bake as needed.
Q3: Can I use hot cocoa mix instead of cocoa powder?
Yes, replace some cocoa with hot cocoa mix for a sweeter flavor.
Q4: Can I stuff with other fillings?
Try caramel squares, peanut butter cups, or truffles.
Q5: Can I double the recipe?
Absolutely — great for big holiday gatherings.
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