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These hot cocoa cookies have become my favorite winter baking project. Every bite tastes like sipping hot chocolate by the fireplace wrapped in your coziest blanket. The combination of rich chocolate cookie gooey marshmallow and melted chocolate topping creates pure comfort in cookie form. My kitchen smells absolutely heavenly while these bake.
A Cookie Worth Sharing
I created these cookies for my chocolate loving daughter and now everyone begs for the recipe. The brownie like cookie hiding that perfectly melted marshmallow inside makes people smile with the first bite. Since they stay soft and fresh for days they make wonderful gifts tucked into holiday cookie boxes.
Everything You Need
- 1 cup unsweetened cocoa powder: This gives our cookies that deep chocolate flavor I love using Dutch process for extra richness.
- 4 packets hot cocoa mix: Pick your favorite brand just skip the ones with marshmallows already mixed in.
- 1 bag large marshmallows: Cut these in half they create the most wonderful gooey center.
- 2 good quality chocolate bars: These melt beautifully for our topping.
- 2 sticks butter plus 1 1/2 cups mixed sugars: The secret to perfectly chewy cookies.
- 1/2 cup milk: Whatever kind you have in your fridge works great.
Kitchen Steps
- Mix Your Cookie Base
- Start by blending your cocoa hot chocolate mix butter sugars and milk until everything looks smooth and chocolatey. Pop this in your fridge for a couple hours to firm up.
- Time to Bake
- Roll small balls of dough and bake them until they just start to set. Press your marshmallow halves right into the center and let them get all melty in the oven.
- Add the Finishing Touch
- Once your cookies cool melt those chocolate bars until smooth and silky. Spoon it over your marshmallow topped cookies and let the magic happen.
Make Them Your Own
Sometimes I use my peanut butter cookie recipe as the base for a fun take on smores. Dark or milk chocolate both work beautifully for the topping just pick your favorite. During the holidays I love sprinkling crushed candy canes over the melted chocolate.
Keep Them Fresh
These beauties stay perfect in a sealed container for about 5 days. Just make sure the chocolate sets completely before stacking them. I love packing them in pretty boxes with tissue paper for holiday gifts everyone's eyes light up when they peek inside.
My Baking Secrets
Always chill your dough it makes shaping so much easier. Kitchen scissors work like magic for cutting those marshmallows nice and clean. Splurge on good chocolate bars for your topping they melt so much better than chips and look absolutely gorgeous.
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Frequently Asked Questions
- → Why must the dough be chilled for 2 hours?
Chilling firms up the butter and allows flavors to develop. This sticky dough needs time to set for proper handling and to prevent excessive spreading.
- → Why avoid chocolate chips for topping?
Chocolate chips contain stabilizers that prevent proper melting. Use baking chocolate bars for smooth, properly melted chocolate.
- → Can I use liquid hot chocolate instead of powder?
No, use only dry hot cocoa mix. Liquid would change the dough consistency. If you don't have mix, use extra cocoa powder instead.
- → Why press down the marshmallow halfway through baking?
This two-step baking process allows the marshmallow to warm and soften, then spreading it creates the perfect texture without burning.
- → Can these cookies be frozen?
Yes, both dough and baked cookies freeze well for up to 3 months. Note that thawed cookies may have streaky chocolate or condensation.
- → Why use natural cocoa powder specifically?
Natural cocoa powder reacts differently with baking soda than Dutch-process. This reaction is crucial for proper texture and rise.
- → What if my marshmallows are too big?
Cut large marshmallows in half using kitchen shears. Regular marshmallows work better than mini or jumbo sizes.