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Surprise Hot Cocoa Cookies Recipe

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3.9 from 15 reviews

These Surprise Hot Cocoa Cookies combine rich cocoa flavors with a gooey marshmallow center and a decadent drizzle of melted semi-sweet chocolate. Soft and chewy with a perfect balance of sweetness, these cookies are an irresistible treat perfect for cold weather or any time you crave a cozy dessert.

  • Total Time: 1 hour (including chilling time)
  • Yield: 24 cookies

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour (spooned and leveled)
  • ⅓ cup natural unsweetened cocoa powder
  • ¼ cup dry hot cocoa mix (without marshmallows)
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons milk (any kind)

Toppings

  • 12 large marshmallows, cut in half
  • 6 oz semi-sweet chocolate, finely chopped (for topping)

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, dry hot cocoa mix, baking soda, and salt until well combined. Set aside.
  2. Cream Butter and Sugars: In a large bowl, use a stand or hand mixer to cream the softened butter with granulated and brown sugars on medium-high speed for about 3 minutes, until the mixture is light and fluffy. Then, beat in the egg and vanilla extract until smooth.
  3. Combine Dough: Gradually add the dry ingredients to the wet mixture on low speed until a thick dough forms. Stir in the milk just until combined. The dough should be soft but not sticky.
  4. Chill Dough: Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days to firm it up and deepen the flavor.
  5. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone baking mats.
  6. Shape and Bake Cookies: Scoop the dough into 1-tablespoon balls, spacing them 2 to 3 inches apart on the prepared baking sheets. Bake for 10 minutes, until the edges are set but centers are still soft.
  7. Add Marshmallows and Finish Baking: Remove the cookies from the oven and gently press one half of a marshmallow into the center of each cookie. Return to the oven for an additional 2 minutes, allowing the marshmallow to puff up and lightly brown.
  8. Cool Cookies: Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
  9. Prepare Chocolate Topping: Melt the chopped semi-sweet chocolate in a heatproof bowl using 20-second bursts in a microwave or a double boiler. Spoon or drizzle the melted chocolate over each cooled cookie, coating the marshmallow tops. Allow the chocolate to set at room temperature for 30 to 60 minutes before serving.

Notes

  • For best texture and flavor, do not skip the chilling step; it helps the dough firm up and enhances the cocoa taste.
  • You can substitute milk with any dairy-free alternative for a different flavor or dietary needs.
  • If you prefer, use mini marshmallows instead of cutting large marshmallows in half, adjusting quantities accordingly.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Ensure the chocolate is fully set on the cookie tops before stacking or packing to avoid sticking.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/surprise-hot-cocoa-cookies-recipe/