Description
Delight in the cozy flavors of Marshmallow Hot Cocoa Cookies, featuring a rich chocolate dough infused with hot cocoa mix and topped with gooey melted marshmallows. Finished with a luscious chocolate glaze, these cookies are perfect for chilly days or whenever you crave a comforting sweet 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 teaspoon kosher salt
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon 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
Chocolate Glaze
- 2 tablespoons unsalted butter, softened
- 2 tablespoons unsweetened cocoa powder
- Pinch of kosher salt
- 2 tablespoons 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 creamy and well combined.
- Add Wet Ingredients: Add the egg and vanilla extract to the mixture and beat until fully incorporated. Then, mix in the baking soda thoroughly.
- Incorporate Dry Ingredients: Add all-purpose flour, hot cocoa mix, and unsweetened cocoa powder to the bowl. Beat the ingredients until the dough is soft and sticky. Cover the bowl with plastic wrap and refrigerate for about 2 hours until the dough is cold.
- Preheat Oven and Prepare Sheets: Position an oven rack in the center and preheat oven to 375°F (190°C). Line 2 or 3 baking sheets with parchment paper.
- Scoop Cookies: Using a spoon, scoop 1 1/2 tablespoon (approximately 30 g) portions of dough, roughly the size of a ping-pong ball. Place 8 cookie dough balls on each baking sheet, spaced about 2 inches apart. If only using 2 sheets, keep the remaining dough balls refrigerated.
- Bake Cookies Initially: Bake one sheet at a time for about 8 minutes until cookies look puffy and matte on top. Remove them from the oven.
- Add Marshmallows and Continue Baking: Press half a marshmallow, cut side down, into the center of each cookie, carefully pushing down so the cookie cracks slightly. Return the cookies to the oven and bake for an additional 2 minutes until marshmallows soften and slightly melt. Use a small spoon to gently press marshmallows to encourage spreading. Repeat the process with remaining cookie sheets, relining parchment as necessary.
- Make the Chocolate Glaze: In a small bowl, whisk together softened butter, unsweetened cocoa powder, kosher salt, and steaming hot water until smooth. Gradually add confectioners’ sugar and whisk until the glaze is lump-free. Adjust consistency by adding a little water if too thick or letting it cool slightly if too thin.
- Glaze the Cookies: Spoon the chocolate glaze over the cooled cookies evenly. Allow the glaze to set before serving.
Notes
- Ensure the dough is well chilled before baking for best texture and cookie shape.
- If you don’t have kosher salt, use regular fine salt but reduce slightly to balance the sweetness.
- For an extra festive touch, sprinkle a pinch of edible glitter or colored sugar on the glaze before it sets.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Press marshmallows gently to avoid breaking the cookie too much; some cracking adds to the rustic look.
- Prep Time: 20 minutes
- Cook Time: 10 minutes per batch (approx. 20-30 minutes total depending on number of batches)
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: marshmallow cookies, hot cocoa cookies, chocolate cookies, winter cookies, holiday cookies, melt-in-your-mouth cookies
