Why You’ll Love This Recipe
Marshmallow Hot Cocoa Surprise Cookies capture the pure nostalgia of sipping hot chocolate on a cold winter evening—only now, in cookie form. These cookies are soft, fudgy, and deeply chocolatey, with a hidden marshmallow center that melts into a gooey, irresistible surprise. What I enjoy most about this recipe is how impressive it looks despite being wonderfully simple to prepare. The marshmallow softens into a creamy core that feels indulgent without being overly sweet. I once tried these using mini marshmallows when I ran out of the larger ones, and they still produced that lovely molten effect. Whether you are baking for a holiday gathering, gifting a festive cookie box, or simply craving something warm and comforting, these cookies deliver a delightful twist on classic hot cocoa. They are charming, whimsical, and guaranteed to brighten any winter day.
Marshmallow Hot Cocoa Surprise Cookies: A Cozy, Chocolate-Filled Winter Delight
- Total Time: 27 mins
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft chocolate cookies infused with hot cocoa mix and topped with a gooey marshmallow center, finished with a rich chocolate drizzle for a fun and festive treat.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/3 cup hot cocoa mix
- 1/2 tsp baking soda
- 1/4 tsp salt
- 12 large marshmallows, cut in half
- Chocolate Drizzle:
- 1/2 cup chocolate chips
- 1 tsp coconut oil or butter
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and sugar until light and fluffy.
- Mix in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until a dough forms.
- Roll dough into 1–1.5 inch balls and place on the prepared baking sheet.
- Bake for 8–9 minutes, then quickly press a half marshmallow (cut side down) into the center of each cookie.
- Return to the oven and bake for another 2 minutes, just until the marshmallow softens.
- For the chocolate drizzle, melt chocolate chips with coconut oil until smooth.
- Drizzle over cooled cookies and allow to set before serving.
Notes
- Add crushed candy canes for a peppermint twist.
- Use mini marshmallows if preferred; place 3–4 on each cookie.
- Store cookies in an airtight container to maintain softness.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Unsalted Butter
Butter gives the cookies richness and structure, helping create that soft, brownie-like texture. Softened butter blends smoothly with the sugar, ensuring a cohesive dough.
Sugar
Sugar sweetens the dough and helps create a slightly crisp exterior. It also balances the deep chocolate flavor beautifully.
Brown Sugar
Brown sugar adds moisture and a subtle caramel note that enhances the fudgy center of each cookie.
Egg
The egg provides binding and helps achieve the soft, tender crumb essential for these cocoa-inspired cookies.
All-Purpose Flour
Flour forms the base of the dough while keeping the cookies tender. Mix only until combined to avoid toughness.
Cocoa Powder
Cocoa powder delivers the rich hot chocolate flavor. Use good-quality cocoa for the most decadent result.
Baking Soda
Baking soda helps the cookies rise just enough to encase the marshmallow filling without becoming cakey.
Salt
Salt sharpens the chocolate flavors and prevents the cookies from tasting overly sweet.
Marshmallows
Marshmallows create the irresistible “surprise” center. As they melt during baking, they form a creamy core reminiscent of classic hot cocoa.
Vanilla Extract
Vanilla enhances the chocolate base and complements the marshmallow filling.
Directions
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking. In a large bowl, cream the butter, sugar, and brown sugar together until light and fluffy. Beat in the egg and vanilla extract, mixing until fully incorporated. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a thick, cohesive dough forms.
Prepare the marshmallows by cutting standard ones in half or keeping mini marshmallows whole. Scoop portions of the dough and flatten them slightly in your palm. Place the marshmallow in the center and carefully wrap the dough around it, sealing the edges completely. This ensures the marshmallow stays contained as it melts.
Arrange the filled dough balls on the baking sheet, leaving room for slight spreading. Bake for 9–11 minutes, or until the edges are set but the centers remain soft. The cookies will continue to firm up as they cool. Allow them to rest on the baking sheet for several minutes before transferring to a rack. The result is a warm, fudgy cookie with a molten marshmallow center that mimics a perfect cup of hot cocoa.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes approximately 24–28 cookies, depending on slice thickness. Prep time is about 15 minutes, plus 1–2 hours of chilling time. Baking requires 10–12 minutes per tray, with an additional 10 minutes for cooling.
Servings and timing
This recipe yields approximately 18–20 cookies. Preparation takes around 15 minutes, with an additional 9–11 minutes of baking time per tray. Cooling requires at least 10 minutes to allow the marshmallow centers to set just slightly.
Storage/reheating
Store cookies in an airtight container at room temperature for up to 3 days. The marshmallow centers may soften over time, but the cookies remain delicious. To reheat, warm a cookie in a low oven for a few minutes to recreate that gooey, freshly baked effect. Freezing baked cookies is possible, though the marshmallow may become slightly firmer once thawed. For best results, freeze dough balls (without marshmallows) and fill just before baking.
Variations and Customizations
Peppermint Hot Cocoa Cookies
Add crushed peppermint candies or a drop of peppermint extract for a refreshing holiday twist.
Double Chocolate Upgrade
Mix chocolate chips into the dough for even richer cocoa flavor.
Spiced Cocoa Version
Add cinnamon or a pinch of nutmeg for warm, cozy undertones.
Salted Caramel Surprise
Swap the marshmallow for a soft caramel candy or add caramel bits to the dough.
Mini Marshmallow Option
Use mini marshmallows for smaller, more evenly dispersed gooey centers.
Espresso Cocoa Cookies
Add a small amount of instant espresso powder to enhance the chocolate depth.
Gluten-Free Variation
Use a high-quality 1:1 gluten-free flour blend for a tender gluten-free option.
Rocky Road Style
Add chopped nuts and chocolate chunks alongside the marshmallow.
Holiday Sprinkle Finish
Roll the dough balls in festive sprinkles before baking for decorative flair.
Mocha Marshmallow Cookies
Incorporate cocoa and coffee flavors together by adding brewed cold coffee to the dough.
FAQs
Why does the marshmallow need to be sealed completely?
A fully sealed dough prevents the marshmallow from leaking out as it melts.
Can I use mini marshmallows instead of large ones?
Yes, mini marshmallows work well and may create a more uniform center.
How do I keep the cookies soft?
Avoid overbaking; remove them when the edges are set but centers remain tender.
Can I make the dough ahead?
Yes, refrigerate the dough for up to 48 hours before shaping and baking.
Do these cookies freeze well?
The dough freezes very well, but baked cookies with marshmallow centers may firm slightly after thawing.
Can I add mix-ins?
Chocolate chips, nuts, or caramel bits all make excellent additions.
How do I prevent spreading?
Chill the dough for 20 minutes before baking if it feels too soft.
Can I replace cocoa powder with melted chocolate?
Cocoa powder is essential for the correct texture; melted chocolate will alter the dough.
Are these cookies very sweet?
The marshmallow adds sweetness, but the cocoa-rich dough balances it nicely.
Can I make them without a mixer?
Yes, a wooden spoon and some elbow grease work, although mixing may take longer.
Conclusion
Marshmallow Hot Cocoa Surprise Cookies offer everything comforting about winter desserts—warm chocolate, soft centers, and a delightful marshmallow surprise. They are festive, charming, and surprisingly easy to prepare, making them a perfect addition to seasonal baking traditions. With adaptable variations and reliable results, these cookies bring the essence of a steaming mug of hot cocoa straight to your cookie tray. Whether served fresh from the oven or gifted in a holiday tin, they add cozy joy to every bite.
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