Marshmallow Hot Cocoa Surprise Cookies
These delightful cookies feature a rich cocoa dough with a surprise gooey marshmallow center, perfect for a cozy treat.
Equipment
- Baking sheets
- Parchment paper or silicone baking mats
- Large bowl
- Electric mixer
- Medium bowl
- Whisk
- Spatula
- Wire rack
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (Dutch-processed preferred)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- Cream together the softened butter, granulated sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy (2-3 minutes).
- Beat in the eggs one at a time, ensuring full incorporation, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet, mixing on low speed until just combined, without overmixing.
- If using, gently fold in the chocolate chips with a spatula.
- Take about 1 heaping tablespoon of dough, flatten it, place a miniature marshmallow in the center, and seal the dough around it to form a ball.
Baking
- Place dough balls 2 inches apart on the prepared baking sheets, baking in batches for optimal spacing.
- Bake for 9-11 minutes, or until the edges are set and the centers look slightly puffed.
- Remove from the oven, and if desired, immediately sprinkle lightly with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, ensure your butter is truly softened for a smooth dough. Sealing the marshmallows completely is key to prevent them from melting out during baking.