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.
Ingredients
Scale
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
Instructions
- 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.
- Add egg and vanilla: Beat in the large egg and pure vanilla extract until fully incorporated. Then mix in the baking soda.
- 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.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for about 2 hours until it is thoroughly cold.
- 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.
- Bake the cookies initially: Bake one sheet at a time until cookies are puffy and have a matte finish on top, about 8 minutes.
- 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.
- Repeat baking for remaining dough: Repeat the baking process for remaining cookie dough, relining the baking sheets with fresh parchment paper as needed.
- 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.
- 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
