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 tsp kosher salt

1 large egg

1 tsp pure vanilla extract

1/2 tsp 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 tbsp unsalted butter, softened (for glaze)

2 tbsp unsweetened cocoa powder (for glaze)

Pinch of kosher salt (for glaze)

2 tbsp steaming hot water (for glaze)

1 cup (113 g) confectioners’ sugar (for glaze)

Instructions

Step 1: In a large bowl, use a handheld mixer on medium-high speed to beat the softened butter, light brown sugar, granulated sugar, and salt together until creamy and well combined.

Step 2: Add the egg and vanilla extract, then beat until fully incorporated. Mix in the baking soda.

Step 3: Add the all-purpose flour, hot cocoa mix, and unsweetened cocoa powder. Beat until the mixture is soft and sticky. Cover the bowl with plastic wrap and refrigerate for about 2 hours until cold.

Step 4: Position a rack in the center of the oven and preheat to 375°F (190°C). Line 3 baking sheets with parchment paper. Using a tablespoon, scoop 1 1/2 tablespoons of dough per ball (about the size of a ping-pong ball). Place 8 balls per sheet, spacing them about 2 inches apart. If you have only 2 sheets, reserve some dough for the next batch.

Step 5: Bake one sheet at a time for about 8 minutes, until the cookies look puffy and matte on top. Remove the sheet from the oven, and press a halved marshmallow (cut side down) into the center of each cookie, gently pressing until the cookie cracks slightly.

Step 6: Return the baking sheet to the oven and bake for an additional 2 minutes until the marshmallows start to melt. Use a small spoon to gently press down the marshmallows to help them spread a little. Repeat this process with the remaining cookie sheets, lining cooled sheets with fresh parchment if needed.

Step 7: For the glaze, whisk together the softened butter, unsweetened cocoa powder, kosher salt, and 2 tablespoons of steaming hot water in a small bowl until smooth. Gradually add the confectioners’ sugar and whisk until the glaze has no lumps.

Step 8: Spoon the glaze generously over the top of each cookie. If the glaze is too thick, add a tiny bit more water to loosen it. If it’s too thin, let it sit for a minute before trying again.

Tips & Variations

For a richer chocolate flavor, substitute half of the all-purpose flour with cocoa-flavored flour or add a bit more cocoa powder.

Use mini marshmallows instead of halved large ones for a more even melt and smaller bites.

Try adding a sprinkle of sea salt on top of the glaze for a sweet and salty contrast.

FAQs

Can I use regular cocoa powder instead of hot cocoa mix?

Yes, but the hot cocoa mix typically contains sugar and other flavorings that add sweetness and depth. If using regular cocoa powder, you may want to adjust the sugar in the recipe slightly.

Can I freeze these cookies?

Yes, you can freeze baked and glazed cookies in an airtight container for up to 2 months. Thaw at room temperature before enjoying. The glaze might soften slightly after freezing but will still taste delicious.