Description
These Marshmallow Hot Cocoa Cookies combine the rich flavors of chocolate and marshmallow in a soft, chewy cookie. Featuring a heavenly hot cocoa-infused dough topped with melted marshmallows and a decadent cocoa glaze, these cookies are perfect for cozy winter days or anytime you crave a comforting 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 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
Glaze
- 2 tbsp unsalted butter, softened
- 2 tbsp unsweetened cocoa powder
- Pinch of kosher salt
- 2 tbsp steaming hot water
- 1 cup (113 g) confectioners’ sugar
Instructions
- Prepare Cookie Dough: In a large bowl, use a handheld mixer on medium-high speed to beat the softened butter, light brown sugar, granulated sugar, and kosher salt until the mixture is creamy and well combined.
- Add Egg and Vanilla: Beat in the large egg and pure vanilla extract until fully incorporated. Then add the baking soda and mix well.
- Incorporate Dry Ingredients: Add the all-purpose flour, hot cocoa mix, and unsweetened cocoa powder to the wet ingredients. Beat until the dough is soft, sticky, and evenly combined.
- Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough until cold and firm, about 2 hours. This helps the cookies retain their shape while baking.
- Preheat Oven and Prepare Baking Sheets: Position a rack in the center of your oven and preheat to 375°F (190°C). Line two or three baking sheets with parchment paper to prevent sticking.
- Scoop and Arrange Dough: Using a tablespoon or cookie scoop, form approximately 1 1/2 tablespoon-sized balls (about 30 g each) from the dough. Arrange 8 balls spaced about 2 inches apart on each prepared baking sheet. If using only two sheets, reserve the remaining dough balls for a second batch.
- Bake First Batch: Bake the cookies until puffy with matte tops, about 8 minutes. Remove from oven carefully.
- Add Marshmallows: Place each halved marshmallow, cut side down, in the center of each cookie. Press down gently so the cookie surface cracks slightly, allowing the marshmallow to sink in.
- Finish Baking With Marshmallows: Return sheets to the oven and bake for an additional 2 minutes or until marshmallows are slightly melted and soft. Use a small spoon to lightly press the marshmallows, encouraging them to spread slightly. Repeat the process with remaining dough batches, relining baking sheets with parchment as needed.
- Make the Glaze: In a small bowl, whisk together the softened butter, unsweetened cocoa powder, kosher salt, and 2 tablespoons of steaming hot water until smooth and combined.
- Add Confectioners’ Sugar: Gradually whisk in the confectioners’ sugar until the glaze is smooth and free of lumps. If glaze is too thick, add a drop more water to thin it. If too thin, allow to cool briefly before adjusting.
- Glaze the Cookies: Spoon the chocolate glaze over the cooled cookies evenly. Allow glaze to set slightly before serving or storing.
Notes
- Chilling the dough is crucial for cookie texture and shape.
- You can substitute regular cocoa powder with Dutch-processed cocoa for a deeper flavor.
- Ensure marshmallows are placed cut side down for even melting.
- Glaze consistency can be adjusted with the addition of small amounts of water as needed.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: marshmallow cookies, hot cocoa cookies, chocolate cookies, winter dessert, holiday cookies
