MARSHMALLOW-SURPRISE HOT COCOA COOKIES
These marshmallow-surprise hot cocoa cookies are rich, chocolatey, and filled with a gooey marshmallow centre. Perfect for cosy winter days, they taste just like a cup of hot cocoa in cookie form.
Ingredients
For the Cookies:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup milk
For the Marshmallow Surprise:
- 12 large marshmallows cut in half
For the Chocolate Topping (Optional):
- ½ cup semi-sweet chocolate chips
- 1 tablespoon butter
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
Make the Dough:
- In a large bowl, beat together butter, granulated sugar, and brown sugar until fluffy. Add the egg, vanilla extract, and milk, mixing until combined. Gradually add the dry ingredients to form a dough.
Shape the Cookies:
- Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheet. Flatten slightly and press a half-marshmallow into the centre, covering it completely with dough.
Bake:
- Bake for 8–10 minutes until the cookies are set around the edges. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Prepare the Chocolate Topping (Optional):
- Melt chocolate chips and butter together until smooth. Drizzle over cooled cookies if desired.
Notes
Make Ahead:
Prepare and refrigerate the dough for up to 2 days. Freeze shaped cookie dough balls for up to 1 month. Customizing the Flavor:
Use flavoured marshmallows (like peppermint) for a fun twist or add a pinch of cinnamon to the dough for extra warmth. Serving Suggestions:
Perfect with a cup of hot chocolate or a cosy latte on chilly days. Allergy-Friendly Options:
Use plant-based butter and dairy-free chocolate for a dairy-free version. Storage Tips:
Store cookies in an airtight container at room temperature for up to 4 days. Freeze for longer storage.
Prepare and refrigerate the dough for up to 2 days. Freeze shaped cookie dough balls for up to 1 month. Customizing the Flavor:
Use flavoured marshmallows (like peppermint) for a fun twist or add a pinch of cinnamon to the dough for extra warmth. Serving Suggestions:
Perfect with a cup of hot chocolate or a cosy latte on chilly days. Allergy-Friendly Options:
Use plant-based butter and dairy-free chocolate for a dairy-free version. Storage Tips:
Store cookies in an airtight container at room temperature for up to 4 days. Freeze for longer storage.