Marshmallow-Surprise Hot Cocoa Cookies

Marshmallow-Surprise Hot Cocoa Cookies are a delicious treat that combine chocolate, cocoa, and gooey marshmallows. To make them, key ingredients include butter, sugars, flour, and marshmallows. First, cream the butter and sugars, add an egg and vanilla, then mix in dry ingredients. Roll the dough into balls, bake, and press in marshmallows mid-bake. For the best results, refrigerate the dough and store cookies in an airtight container. There are more tips and variations to contemplate.

Why You’ll Love this Recipe

When it comes to comforting treats, the Marshmallow Hot Cocoa Cookies stand out for several reasons.

First, their unique combination of flavors—chocolate, marshmallow, and cocoa—delivers a delightful experience.

Second, the warm, gooey marshmallow center adds a surprising element to each bite.

Additionally, these cookies are visually appealing, especially with a chocolate drizzle.

They are versatile, making them suitable for various occasions, from holidays to casual gatherings.

Finally, the easy preparation guarantees that bakers of all skill levels can enjoy making them.

Recipe

Ingredients:
– 1 cup softened butter
– 1 cup granulated sugar
– 1 cup brown sugar
– 1 large egg
– 2 teaspoons vanilla extract
– 2 ½ cups all-purpose flour
– ½ cup cocoa powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 2 tablespoons milk
– Large marshmallows (or mini marshmallows)
– 1 cup chocolate chips
– 1 tablespoon vegetable oil
– Optional garnishes (crushed peppermint, sprinkles, cocoa powder)

Instructions:
1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2 minutes.

2. Beat in the egg and vanilla extract until smooth. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture, then add the milk until the dough is smooth.

3. Roll the dough into 1 ½-inch balls and place them on the prepared baking sheets, spacing them 2 inches apart. Bake the cookies for 8–9 minutes, until they are slightly puffed but not fully set.

4. Remove the cookies from the oven and press half a marshmallow, cut-side down, into the center of each cookie. Return the cookies to the oven and bake for an additional 2–3 minutes, or until the marshmallows are soft and puffy.

5. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

6. In a microwave-safe bowl, melt the chocolate chips and vegetable oil in 30-second increments, stirring until smooth. Drizzle or spoon the melted chocolate over the marshmallow-topped cookies and garnish with crushed peppermint, sprinkles, or cocoa powder if desired. Allow the chocolate drizzle to set for about 15 minutes before serving.

For the best flavor and texture, consider refrigerating the cookie dough for up to 2 days before baking, which can enhance the cookie’s chewiness.

If you prefer a richer chocolate experience, feel free to substitute dark chocolate for the drizzle.

After baking, store the cookies in an airtight container at room temperature for up to 4 days, layering them with parchment paper to keep the marshmallows soft.

Enjoy these cookies fresh out of the oven or warmed up in the microwave for a gooey treat!

Final Thoughts

The preparation of Marshmallow Hot Cocoa Cookies provides a delightful baking experience that can yield delicious results.

These cookies, with their soft texture and sweet marshmallow surprise, are perfect for any occasion. Following the recipe guarantees a consistent outcome.

Important tips include storing cookies in an airtight container to maintain freshness and layering with parchment paper to keep marshmallows soft.

For variations, consider using mini marshmallows or dark chocolate. These cookies pair well with hot cocoa or milk, making them a cozy treat.

Frequently Asked Questions

Can I Use Gluten-Free Flour for This Recipe?

In this modern culinary renaissance, it is indeed permissible to substitute gluten-free flour in the recipe. However, one must consider adjustments to moisture and texture, ensuring the final product remains delightful and palatable.

How Can I Make These Cookies Vegan?

To make cookies vegan, one can substitute butter with coconut oil or vegan butter, replace the egg with flaxseed meal or applesauce, and use non-dairy milk. Confirm all other ingredients are plant-based for a complete transformation.

What’s the Best Way to Store Leftover Cookies?

“An ounce of prevention is worth a pound of cure.” To store leftover cookies effectively, place them in an airtight container at room temperature, layering with parchment paper to maintain softness and freshness for up to four days.

Can I Add Nuts or Other Mix-Ins?

Adding nuts or other mix-ins is possible and can enhance flavor and texture. Options like mini chocolate chips or crushed peppermint can be incorporated, offering variety while maintaining the cookie’s overall integrity during baking.

How Can I Make the Marshmallows Stay Soft Longer?

To keep marshmallows soft longer, one can store cookies in an airtight container at room temperature, layering them with parchment paper. Additionally, freezing cookies without chocolate topping preserves the marshmallow’s texture effectively.