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Baking these hot cocoa cookies is my go-to winter mood booster. They’re like eating your favorite mug of hot chocolate while snuggled under a blanket. Gooey marshmallow, soft chocolate cookie, and a layer of melted chocolate on top—comfort in every chewy bite. My house always smells incredible when they’re in the oven.
Irresistible Cookie
I first whipped these up for my chocolate-obsessed kiddo and now the whole gang requests them. Imagine a soft, brownie-style cookie hiding a gooey marshmallow surprise that gets everyone grinning from the very first try. They stay tender and tasty for days, so they’re awesome for sharing in festive cookie tins.
What You’ll Want
- 1/2 cup milk: Any milk you have will get the job done.
- 2 sticks butter and 1 1/2 cups mixed sugars: These keep the cookies chewy and delicious.
- 2 bars good chocolate: Break these up—they melt really smoothly for the topping.
- 1 bag of large marshmallows: Cut in half—they’ll give you that gooey center everyone loves.
- 4 hot cocoa packets: Any brand is fine, just don’t pick ones that already have marshmallows in them.
- 1 cup unsweetened cocoa powder: I go for Dutch process for extra deep flavor, but any works.
How to Make Them
- Add the Chocolate Layer
- Wait for your cookies to cool down, then melt the chocolate bars till they’re silky and shiny. Spoon it right over the melty marshmallows.
- Bake ‘Em Up
- Roll your chilled dough into balls, bake until barely set, then push marshmallow halves into the center so they go soft and gooey in the oven.
- Mix the Dough
- Blend up the cocoa powder, hot chocolate mix, butter, mixed sugars, and milk. Make sure it’s all smooth then chill the dough in the fridge until firmer.
Mix It Up
Some days I swap in my old peanut butter cookie dough for a s’mores twist. You can use either milk or dark chocolate for the melted top—whatever you’re craving. I’ve tossed on chopped candy canes around Christmas for an extra pop.
Best Way To Store
Keep these cookies in a closed container and they’ll be soft for up to five days. Wait until the chocolate sets before stacking. I love giving them in paper-lined gift boxes—they’re a showstopper.
Helpful Tricks
Chill your dough first—it shapes up way easier. Use some kitchen shears for neat marshmallow halves. If you can, grab some fancy chocolate bars for topping; they melt smoother and look really pretty.
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Frequently Asked Questions
- → Why is chilling the dough important?
Chilling sets the butter and improves the texture of the dough. It also keeps the cookies from spreading too much while baking.
- → Can I use chocolate chips as a topping?
Nope! Chocolate chips don't melt as smoothly. Grab a baking chocolate bar for the best melty finish.
- → Can I swap the powdered cocoa with liquid hot chocolate?
No, stick to dry cocoa mix for this recipe. Liquid would mess up the dough texture. If you're out of the mix, just use regular cocoa powder.
- → Why press the marshmallows midway through baking?
It gives them time to soften first. Then pressing spreads them out perfectly without burning the tops!
- → Can these cookies be stored in the freezer?
Yep, they'll freeze great for about 3 months! Just be aware that the chocolate might look streaky after thawing.
- → Why is natural cocoa better here?
It reacts correctly with baking soda, giving the cookies a nice lift and the right texture.
- → What should I do with oversized marshmallows?
Just grab some scissors and cut them into smaller pieces. Regular-sized ones work best!