introduction

These cookies taste like hot cocoa with a soft marshmallow inside. You can make them for a cold day or for a fun snack with kids. They bake fast and they look nice on a plate with a warm drink. Try them after you bake a batch of chewy sugar cookies if you like soft treats.

why make this recipe

You make this recipe when you want a warm, sweet treat that feels like a hug. The marshmallows melt a bit and give a soft center. The cookie has cocoa and chocolate for a deep, rich taste. You can share them at a party or keep them for a snack at home. If you like new cookie ideas, also see apple cider cookies for a fall choice.

how to make Marshmallow-Surprise Hot Cocoa Cookies

I give clear steps below. You mix dry parts, beat the butter and sugar, add eggs and vanilla, then fold the dry mix in. You hide a big marshmallow in each ball of dough and bake until the edges set. After they cool, you melt chocolate and drizzle it on top.

Ingredients :

2 cups all-purpose flour
0.75 cup unsweetened cocoa powder
1 tsp baking soda
0.5 tsp salt
1 cup unsalted butter (softened)
0.75 cup granulated sugar
0.75 cup brown sugar (packed)
2 eggs (large)
2 tsp vanilla extract
0.5 cup mini chocolate chips
24 large marshmallows
1 cup semi-sweet chocolate chips
2 tbsp heavy cream
1 tbsp butter

For a hint of spice, you can read how spice pairs with sugar in recipes like brown sugar cinnamon cookies.

Directions :

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until combined.
In a large bowl, cream softened butter with granulated and brown sugars until light and fluffy, about 3–4 minutes.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in mini chocolate chips.
Scoop cookie dough. Flatten in your palm. Place one marshmallow in the center. Wrap dough around the marshmallow and seal edges.
Place wrapped cookies on prepared baking sheets. Space them 2 inches apart.
Bake for 10–12 minutes until edges are set but centers still look soft.
Cool on the baking sheet for 5 minutes before moving to wire racks to cool completely.
Melt chocolate chips with heavy cream and butter. Stir until smooth. Drizzle over cooled cookies.

You can learn more cookie shaping tips from a guide like bakery style chocolate chip cookies.

how to serve Marshmallow-Surprise Hot Cocoa Cookies

Serve warm or at room heat. Place them on a small plate with a mug of milk or hot cocoa. You can add extra marshmallows or a light dust of cocoa on top. These cookies make a nice gift in a box or a tin.

how to store Marshmallow-Surprise Hot Cocoa Cookies

Keep cookies in an airtight box at room temp for 2–3 days. For longer life, put them in the fridge up to one week. To freeze, wrap each cookie in plastic and place in a freezer bag for up to 3 months. Thaw at room temp before you eat.

tips to make Marshmallow-Surprise Hot Cocoa Cookies

Use soft butter for easy creaming.
Do not over mix after you add flour. Mix just to blend.
Seal the dough well around the marshmallow so it does not leak while baking.
Watch the oven in the last minutes so the marshmallow does not burst out.
Let cookies cool a bit on the sheet so the marshmallow sets inside.
For other tech tips you can see ideas in chai spiced sugar cookies.

variation (if any)

Use white chocolate chips for a milder taste.
Add a pinch of cinnamon to the dough for warmth.
Use flavored marshmallows like peppermint for a holiday twist.
Press a whole Hershey kiss in the top after baking for a different look.

FAQs (minimum three FAQ)

Q: Can I use regular sized marshmallows?
A: Yes, but the cookie will be smaller and the marshmallow will melt more. You may need more dough per cookie.

Q: Do I need to chill the dough?
A: No. This dough bakes well right after you shape it. Chill if you want firmer cookies.

Q: Can I skip the chocolate drizzle?
A: Yes. The cookies still taste rich without the drizzle. The drizzle adds shine and extra chocolate.

Q: How do I keep the marshmallow soft?
A: Do not overbake. Pull cookies when the edges set but the center looks a bit soft.

Q: Can I double the recipe?
A: Yes. Use two pans and bake in batches. Do not crowd the oven.

Conclusion

For a full tested version and notes, check the original recipe at Marshmallow-Surprise Hot Cocoa Cookies – Sally’s Baking.

Marshmallow-Surprise Hot Cocoa Cookies