Description
Sweet marshmallow-surprise hot cocoa cookies blend winter comfort with chocolate magic. Gooey centers and rich cocoa notes create an irresistible treat you’ll crave on chilly afternoons.
Ingredients
Scale
Main Ingredients:
- ½ cup (115 g) unsalted butter, softened
- 1 cup (125 g) all-purpose flour
- ½ cup (45 g) unsweetened cocoa powder
- 12 large marshmallows
Sweeteners and Binding Ingredients:
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) milk
Finishing and Flavor Enhancers:
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (85 g) semi-sweet chocolate chips
- 1 teaspoon coconut oil or vegetable oil
- Sprinkles
Instructions
- Prepare the baking workspace by positioning oven racks in the middle and preheating to 350F (175C). Cover two baking sheets with parchment paper.
- Create a fluffy butter mixture by thoroughly creaming softened butter with granulated and brown sugars until the texture becomes light and airy. Incorporate egg and vanilla extract, blending until completely smooth.
- Develop the dry ingredients base by whisking flour, cocoa powder, baking soda, and salt in a separate mixing bowl. Carefully fold the dry mixture into the butter blend, ensuring gentle integration.
- Gradually introduce milk to the cookie dough, stirring until the consistency becomes uniform and glossy. Use a tablespoon to drop even portions of dough onto prepared baking sheets, maintaining approximately two inches between each cookie.
- Bake the initial cookie batch for eight minutes, watching for slightly set edges while maintaining soft centers. Remove from oven and delicately nestle a marshmallow half into each cookie’s center.
- Return cookies to the oven and continue baking for an additional two to three minutes, allowing marshmallows to puff and soften elegantly. Remove and let cookies rest on the baking sheet for five minutes.
- Transfer cookies to a wire cooling rack, allowing them to reach room temperature completely.
- Melt chocolate chips using short microwave intervals, stirring between each session to prevent burning. Incorporate coconut oil to achieve a smooth, drizzling consistency.
- Once cookies have cooled, artfully drizzle melted chocolate across the surface. Optional: Sprinkle decorative garnishes like festive sprinkles for additional visual appeal.
- Allow chocolate drizzle to set for approximately fifteen minutes. Serve alongside a steaming mug of hot cocoa, creating a delightful seasonal indulgence.
Notes
- Use room temperature butter and egg to ensure smooth, even mixing of the cookie dough.
- Chill the dough for 30 minutes before scooping to prevent spreading and create thicker cookies.
- Measure cocoa powder accurately by spooning it into the measuring cup and leveling with a knife to avoid dry, crumbly texture.
- Choose large, fresh marshmallows for the best puffing and melting effect during baking.
- Opt for high-quality dark or milk chocolate for the drizzle to enhance the rich flavor profile.
- Customize cookies by adding a pinch of espresso powder to intensify the chocolate taste.
- Create gluten-free version by substituting all-purpose flour with a 1:1 gluten-free baking blend.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Experiment with different marshmallow flavors like vanilla, strawberry, or coconut for unique variations.
- Prevent chocolate drizzle from cracking by adding a teaspoon of coconut oil to create a smooth, glossy finish.
- Prep Time: 1012 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 179
- Sugar: 14 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg