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

Step 4: Preheat the oven to 375°F and position a rack in the center. Line 2 or 3 baking sheets with parchment paper. Scoop cookie dough into 1 1/2 tablespoon-sized balls (about the size of a ping-pong ball). Place 8 balls per sheet, spacing them about 2 inches apart. If using only 2 sheets, keep extra dough in the bowl.

Step 5: Bake one sheet at a time until cookies are puffy and matte on top, about 8 minutes. Remove from oven, then gently press half a marshmallow, cut side down, into the center of each cookie so the cookie surface cracks slightly.

Step 6: Return the cookies to the oven and bake for 2 more minutes until marshmallows are slightly melted. Use a small spoon to press marshmallows gently to encourage spreading. Repeat with remaining sheets, replacing parchment paper as needed.

Step 7: To make the glaze, whisk together 2 tablespoons of softened butter, 2 tablespoons cocoa powder, a pinch of kosher salt, and 2 tablespoons steaming hot water until smooth.

Step 8: Add the confectioners’ sugar and blend until there are no lumps. If the glaze is too thick, add a little water to thin. If too thin, let it sit for a minute to thicken.

Step 9: Spoon the glaze over the cooled cookies and allow to set before serving.

Tips & Variations

For extra gooey marshmallows, press them gently halfway through the second bake to melt evenly without burning.

Substitute mini marshmallows instead of halved regular marshmallows for bite-sized, uniform topping.

For a peppermint twist, add 1/2 teaspoon peppermint extract to the glaze and sprinkle crushed candy canes on top.

FAQs

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

Yes, but the hot cocoa mix adds sweetness and a richer chocolate flavor. If using only cocoa powder, you may want to increase the sugar slightly to balance the taste.

How do I prevent marshmallows from burning in the oven?

Bake the cookies until just puffy and matte before adding marshmallows, then bake only a few minutes more. Pressing the marshmallows gently after adding them helps them melt evenly without burning.