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I'm hooked on hot cocoa cookies every winter. Biting into one feels just like hugging a mug of hot chocolate while curled up under a warm blanket by the fire. The gooey marshmallow tucked inside, that chocolatey top, and soft cookie all mash together for total coziness. My house fills up with the best smells when these are in the oven.
Craveable Cookie Moments
I whipped these up for my daughter who craves chocolate and now they're always in demand from friends. The soft, brownie style cookie with the melted marshmallow is an instant hit. Plus they hold up super soft for days so I love slipping them into boxes for holiday treats.
What You'll Need
- 1/2 cup milk: It doesn't matter if it's almond, oat, or dairy—just whatever's handy in your fridge.
- 1 cup unsweetened cocoa powder: Dutch process makes the taste nice and bold but any kind does the job.
- 2 sticks butter with 1 1/2 cups mixed sugars: This combo keeps the cookies chewy and just the right kind of sweet.
- 4 packets of hot cocoa mix: Use any you love but avoid the kind with marshmallow bits inside.
- 2 chocolate bars (good stuff): You'll want these for that dreamy topping.
- 1 bag big marshmallows: Slice them in half—they're the secret to that sticky middle.
Simple Kitchen Moves
- Top with Chocolate
- Once they've cooled down, melt your chocolate bars until smooth and creamy. Spread it right over every marshmallow center and watch it set up.
- Bake and Fill
- Roll up small balls of your dough, bake just till they're barely done, then push in a marshmallow half so it gets squishy in the oven.
- Make the Dough
- Blend together your cocoa, butter, sugars, hot cocoa mix, and milk until nice and glossy. Chill it for a few hours to get it easy to handle.
Give It Your Twist
Sometimes I swap in peanut butter cookies underneath for a s'mores vibe. Either milk or dark chocolate is great for the topping—just pick your go-to. During Christmas I like crushing candy canes on top of that melted chocolate for a festive crunch.
Stay Soft and Tasty
Keep them in an airtight tin and they'll be soft for five days. Wait till the chocolate hardens up before you stack them. I like tucking them in cute paper in boxes when sharing—everyone smiles when they open the lid.
My Insider Tips
Don't skip chilling your dough—makes life much easier for rolling. Snip the marshmallows with scissors for a neat cut. Treat yourself to good chocolate bars for topping—they melt way smoother and look killer compared to plain chips.
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Frequently Asked Questions
- → Why should I chill the dough?
Chilling the dough makes the butter firm and deepens the flavor. It’s also essential to keep the cookies from spreading too much while baking.
- → Why skip chocolate chips for topping?
Chocolate chips don't melt smoothly due to stabilizers. Using baking chocolate gives you that perfect glossy finish.
- → Can I swap hot cocoa powder for liquid?
Nope, stick to dry cocoa mix. Liquids will change the dough’s texture. If you’re out of cocoa mix, go for plain cocoa powder as a backup.
- → Why press marshmallows during baking?
Pressing partway through baking keeps your marshmallow soft and gooey without burning, helping everything melt just right.
- → Can I freeze these cookies?
Absolutely! Both the dough and baked cookies freeze great for up to three months. Just remember, thawed chocolate may look streaky but still tastes delicious.
- → Why use natural cocoa and not Dutch-process?
Natural cocoa reacts better with baking soda, creating the texture and rise these cookies need. Dutch-process doesn’t work the same way.
- → What if the marshmallows are too large?
You can snip bigger marshmallows into smaller pieces. Regular-sized ones are the best choice for even results—skip the mini or jumbo kinds.