Marshmallow Hot Cocoa Surprise Cookies
These delightful cookies feature a rich cocoa dough with a surprise mini marshmallow center, baked until soft and then dusted with powdered sugar for a satisfying treat.
Equipment
- Oven
- Baking sheets
- Parchment paper
- Electric mixer
- Wire rack
Ingredients
Dry Ingredients
- 1 ½ cups All-purpose flour
- ¾ cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
Wet Ingredients
- 1 cup Unsalted butter, softened (2 sticks)
- ½ cup Granulated sugar
- 1 cup Brown sugar, packed
- 2 Large eggs
- 1 teaspoon Vanilla extract
Filling & Topping
- 2 cups Mini marshmallows (approx. 40-50 marshmallows)
- ¼ cup Powdered sugar (for dusting)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt and set aside.
Mixing
- In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet, mixing on low speed until just combined, being careful not to overmix.
Assembly & Baking
- Take about a tablespoon of dough, flatten it, place a mini marshmallow in the center, and completely enclose it with dough; repeat and place cookies 2 inches apart on baking sheets.
- Bake for 8-10 minutes, or until edges are set and centers are slightly soft, avoiding overbaking.
- Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely and dust generously with powdered sugar.
Notes
Be careful not to overbake, as this can make the marshmallows explode or harden. Ensure marshmallows are completely enclosed in dough to prevent them from melting out during baking.