Description
Chocolate chip cookies become magical when filled with marshmallow-surprise hot cocoa cookies that melt into gooey centers. Crisp edges and rich chocolate complement warm spices, inviting bakers to create sweet winter memories.
Ingredients
Scale
- 8 oz (226g) semi-sweet chocolate, finely chopped
- ½ cup (113g, 8 tbsps) unsalted butter, softened to room temperature
- 1 large egg, at room temperature
- 1.5 cups (188g) all-purpose flour
- 10–11 large marshmallows, cut in half
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light or dark brown sugar
- ¼ cup (40g) dry hot cocoa mix
- ⅓ cup (27g) natural unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- 1/8 tsp salt
- 2 tsp (10ml) milk (any kind, dairy or nondairy)
Instructions
- Creaming: Whip butter and sugars using electric mixer until pale and fluffy, creating a smooth base for the cookie dough.
- Wet Ingredient Integration: Mix egg and vanilla extract thoroughly into creamed mixture, ensuring complete incorporation.
- Dry Ingredient Preparation: Combine flour, cocoa powder, hot cocoa mix, baking soda, and salt in separate bowl, creating a uniform dry blend.
- Dough Formation: Gradually mix dry ingredients into butter mixture on low speed, adding milk to achieve desired dough consistency. Wrap and chill for minimum 2 hours to develop rich flavors.
- Baking Preparation: Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
- Cookie Shaping and Initial Baking: Form tablespoon-sized dough rounds, spacing them 2-3 inches apart. Bake for 10 minutes until edges set.
- Marshmallow Topping: Carefully press marshmallow halves into cookie centers, returning to oven for additional 2 minutes to soften marshmallows.
- Finishing Touches: Gently flatten marshmallows with spoon, cool on baking sheet for 10 minutes, then transfer to wire rack.
- Chocolate Drizzle: Melt chocolate using double boiler or microwave, stirring carefully to prevent burning. Drizzle over cooled cookies.
- Storage: Allow chocolate to set at room temperature for 30-60 minutes. Store in sealed container for up to one week, preserving moisture and flavor.
Notes
- Chill Dough Thoroughly: Refrigeration develops deeper flavors and prevents excessive spreading during baking, ensuring dense, rich cookies.
- Marshmallow Placement Matters: Insert marshmallow halves gently and precisely in cookie centers immediately after initial baking for perfect melting and aesthetic presentation.
- Prevent Burning Carefully: Monitor chocolate melting process closely, stirring constantly to maintain smooth texture and prevent scorching.
- Temperature Control Key: Allow cookies to cool completely before chocolate drizzling to ensure clean, crisp chocolate lines and prevent messy melting.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 22
- Calories: 174
- Sugar: 14g
- Sodium: 26mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 23mg