Marshmallow Hot Cocoa Cookies Recipe

Introduction

These Marshmallow Hot Cocoa Cookies are the perfect cozy treat for chilly days. Soft chocolatey cookies topped with melty marshmallows and a rich cocoa glaze bring the warmth of hot cocoa into cookie form. They’re sure to delight both kids and adults alike.

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup (107 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/2 teaspoon kosher salt
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking soda
• 1 1/2 cups (180 g) all-purpose flour
• 1/4 cup (42 g) hot cocoa mix
• 1/4 cup (21 g) unsweetened cocoa powder
• 12 marshmallows, halved
• 2 tablespoons unsalted butter, softened (for glaze)
• 2 tablespoons unsweetened cocoa powder (for glaze)
• Pinch of kosher salt (for glaze)
• 2 tablespoons steaming hot water (for glaze)
• 1 cup (113 g) confectioners’ sugar (for glaze)

Instructions

1. Step 1: In a large bowl, use a handheld mixer on medium-high speed to beat the butter, brown sugar, granulated sugar, and salt until creamy and well combined.
2. Step 2: Add the egg and vanilla extract, beating until incorporated. Then beat in the baking soda.
3. Step 3: Add the flour, hot cocoa mix, and cocoa powder. Beat until the mixture is soft and sticky. Cover the bowl with plastic wrap and refrigerate for about 2 hours until cold.
4. Step 4: Preheat the oven to 375°F (190°C) and arrange a rack in the center. Line two or three baking sheets with parchment paper.
5. Step 5: Scoop 1 1/2 tablespoon-sized balls (about 30 g, roughly ping-pong ball size) of dough. Place 8 balls on each prepared sheet, spacing them 2 inches apart.
6. Step 6: Bake one sheet at a time until cookies are puffy and matte on top, about 8 minutes. Remove from oven, press half a marshmallow (cut side down) into the center of each cookie, gently pressing so the cookie cracks slightly.
7. Step 7: Return to oven and bake 2 minutes more, until the marshmallows are slightly melted. Use a small spoon to gently press the marshmallows to encourage spreading. Repeat with remaining sheets, lining cooled pans with fresh parchment.
8. Step 8: To make the glaze, whisk together the 2 tablespoons butter, cocoa powder, salt, and hot water until smooth in a small bowl.
9. Step 9: Add the confectioners’ sugar and whisk until smooth and lump-free. If too thick, add a bit more water; if too thin, let it sit a minute before trying again.
10. Step 10: Spoon the glaze over the cooled cookies and let set before serving.

Tips & Variations

• For extra crunch, sprinkle chopped nuts on top of the glaze before it sets.
• Use flavored marshmallows like peppermint or caramel for a twist in flavor.
• If you prefer a richer chocolate taste, increase the cocoa powder in the dough by 1 tablespoon.
• Make sure the dough is thoroughly chilled to prevent spreading and maintain cookie shape.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze the baked cookies in a sealed bag for up to 2 months. Reheat briefly in a warm oven or microwave to refresh the gooey marshmallow and glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini marshmallows instead of halved large marshmallows?

Yes, mini marshmallows can be used but you may need to add a few more per cookie to achieve the same gooey topping effect.

Is it necessary to chill the dough before baking?

Chilling the dough helps control spreading and improves the texture of the cookies, making this step important for best results.

Marshmallow Hot Cocoa Cookies Recipe

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★★★★★

4.6 from 91 reviews

• Author: Elara
• Total Time: 2 hours 50 minutes
• Yield: About 24 cookies 1x

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Description

These Marshmallow Hot Cocoa Cookies are a delightful twist on classic chocolate cookies, featuring a rich cocoa blend and gooey marshmallows baked right into each cookie. Topped with a luscious cocoa glaze, these cookies perfectly capture the cozy flavors of hot cocoa in a handheld treat.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup (107 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/2 teaspoon kosher salt
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking soda
• 1 1/2 cups (180 g) all-purpose flour
• 1/4 cup (42 g) hot cocoa mix
• 1/4 cup (21 g) unsweetened cocoa powder
• 12 marshmallows, halved

Cocoa Glaze

• 2 tablespoons unsalted butter, softened
• 2 tablespoons unsweetened cocoa powder
• Pinch of kosher salt
• 2 tablespoons steaming hot water
• 1 cup (113 g) confectioners’ sugar

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Instructions

1. Prepare the cookie dough: In a large bowl, use a handheld mixer on medium-high speed to beat together the softened butter, light brown sugar, granulated sugar, and kosher salt until creamy and fully combined.
2. Add egg and vanilla: Beat in the large egg and pure vanilla extract until fully incorporated. Then mix in the baking soda.
3. Combine dry ingredients: Add the all-purpose flour, hot cocoa mix, and unsweetened cocoa powder. Beat the mixture until the dough is soft and sticky.
4. Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for about 2 hours until it is thoroughly cold.
5. Prepare to bake: Place an oven rack in the center position and preheat the oven to 375°F (190°C). Line 2 or 3 baking sheets with parchment paper. Scoop out dough balls of about 1 1/2 tablespoons each (approximately 30 grams, about the size of a ping-pong ball) and arrange 8 balls per sheet, spaced about 2 inches apart. Reserve any extra dough on the dough bowl if fewer baking sheets are used.
6. Bake the cookies initially: Bake one sheet at a time until cookies are puffy and have a matte finish on top, about 8 minutes.
7. Add marshmallows and continue baking: Remove the cookie sheet from the oven. Press a halved marshmallow, cut side down, into the center of each cookie gently so the cookie cracks slightly. Return the cookies to the oven and bake for approximately 2 more minutes until the marshmallows are slightly melted. Use a small spoon to lightly press marshmallows, helping them spread slightly.
8. Repeat baking for remaining dough: Repeat the baking process for remaining cookie dough, relining the baking sheets with fresh parchment paper as needed.
9. Prepare the glaze: In a small bowl, whisk together softened butter, cocoa powder, kosher salt, and 2 tablespoons of steaming hot water until smooth. Add the confectioners’ sugar and whisk until there are no lumps and the glaze is smooth.
10. Apply the glaze: Spoon the cocoa glaze over the cooled cookies. If the glaze is too thick, add a bit more water to loosen it; if it seems too thin, allow it to cool for one minute to thicken before applying again.

Notes

• Chilling the dough is essential to prevent spreading during baking and to improve texture.
• For gooier marshmallows, bake just until slightly melted to avoid overcooking.
• Feel free to substitute kosher salt with fine sea salt if unavailable.
• Ensure marshmallows are halved evenly for consistent melting and appearance.
• If glaze thickens too much, a small splash of hot water will help achieve the perfect spreading consistency.

• Prep Time: 20 minutes
• Cook Time: 10 minutes per batch (about 20-30 minutes total depending on number of batches)
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: marshmallow cookies, hot cocoa cookies, chocolate cookies, winter desserts, cocoa glaze cookies