Marshmallow STUFFED Hot Cocoa Cookies
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What’s Up, Hungry People
Personally, I drink hot chocolate only as a means to eat more marshmallows. These extra chocolaty hot cocoa-inspired cookies are stuffed with ooey gooey goodness. These hot-chocolate infused cookies are STUFFED with marshmallows, and then topped with EVEN MORE MARSHMALLOWS.
It’s all my favorite things (marshmallows) about hot chocolate (the marshmallows) in one delicious (marshmallow-stuffed) cookie.
Here’s What You Need
- Hot chocolate mix: Adds that classic hot cocoa flavor.
- Flour: Provides structure to the cookies.
- Butter: Makes the cookies rich and tender.
- Sugar: Adds sweetness and helps with browning.
- Brown sugar: Adds moisture and a slight caramel flavor.
- Eggs: Binds the ingredients together.
- Unsweetened cocoa powder: Intensifies the chocolate flavor.
- Salt: Enhances all the flavors.
- Baking powder: Helps the cookies rise.
- Baking soda: Aids in the cookies’ texture and rise.
- Chocolate chips: Adds melty chocolate goodness.
- Marshmallows: The gooey center of each cookie.
- Dehydrated marshmallow bits: Adds texture and extra marshmallow flavor.
- White crystal sprinkles: Optional, for a festive touch.
Let’s Cook
In a large bowl or stand mixer, cream together the butter and sugars until the mixture is light and fluffy. This usually takes about 3-4 minutes. Add the eggs one at a time, mixing well after each addition until the mixture is pale and well combined. Gradually stir in the hot chocolate mix until smooth, followed by the unsweetened cocoa powder.
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Slowly add the dry ingredients to the wet mixture, about a quarter cup at a time, until a thick batter forms. If the batter is too wet, add an additional half cup of flour.
Next, stir in the dehydrated marshmallow bits and chocolate chips. Once everything is well mixed, cover the dough and chill it in the refrigerator for at least one hour or overnight. This step is crucial for the best texture.
When you’re ready to bake, preheat your oven to 350°F. Measure about 2-3 tablespoons of dough and flatten it in your palm. Press a marshmallow into the center and cover it completely with the dough. Use extra dough if needed to ensure the marshmallow is fully enclosed. Roll the dough ball between your hands to seal the edges.
Place the dough balls on a baking sheet lined with parchment paper. Bake for 10-15 minutes, until the cookies are just barely cracking on top. Remove from the oven and let them cool on the pan for 10 minutes before transferring them to a cooling rack to cool completely. If desired, sprinkle on additional dehydrated marshmallows and white crystal sprinkles for an extra festive touch. Enjoy your marshmallow-stuffed hot cocoa cookies!
Extra Tips for Perfect Cookies
- Chill the Dough: Don’t skip the chilling step. It helps the cookies maintain their shape and improves texture.
- Sealing the Marshmallow: Make sure the marshmallow is completely covered with dough to prevent it from leaking out during baking.
- Storage: Store the cookies in an airtight container at room temperature to keep them soft and fresh.
- Reheating: Pop a cookie in the microwave for a few seconds to enjoy a warm, gooey center.
- Add-ins: Feel free to add other mix-ins like nuts or different types of chocolate chips to customize your cookies.
I hope you enjoy these hot cocoa cookies as much as I do. They’re the perfect treat for any marshmallow lover, with their gooey centers and hot cocoa flavor. Whether you’re cozying up with a warm drink or sharing them with friends and family, these cookies are sure to be a hit. Give them a try and let me know what you think!
Marshmallow STUFFED Hot Cocoa Cookies
Ingredients
- 3 packets hot chocolate mix I used Swiss Miss individual packets
- 3 ½ cups flour
- 1 cup butter room temperature
- 1 cup sugar
- ⅔ cup brown sugar
- 2 eggs
- 3 tablespoons unsweetened cocoa powder
- ⅛ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 package chocolate chips
- 1 package marshmallows
- white crystal sprinks optional, for topping
Instructions
- In a large bowl or stand mixer, cream together the butter and sugars. Add the eggs one at a time until the mixture is pale in color. Gradually stir in the hot chocolate mix until smooth, followed by the unsweetened cocoa powder.
- In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Add to the wet mixture in quarter cup increments until a thick batter forms. If the batter is too wet, add an additional half cup of flour.
- Stir in the dehydrated marshmallow bits and mini chocolate chips. Chill the dough for at least one hour or overnight.
- Preheat the oven to 350°F. Measure about 2-3 tablespoons of dough and flatten it in your palm. Press a marshmallow into the center and cover entirely with the flattened dough. Use extra dough as needed to make sure the marshmallow is completely covered. Roll between your hands to seal the edges.
- Arrange the dough balls on a baking sheet lined with parchment paper. Bake for 10-15 minutes, until the cookies are just barely cracking on top. Remove from the oven and cool on the pan for 10 minutes, then transfer to a cooling rack to cool completely. Sprinkle on the remaining dehydrated marshmallows and crystal sugar, as desired. Enjoy!
