Hot Cocoa Marshmallow-Stuffed Cookies, Gooey Centers Fast
These Hot Cocoa Marshmallow‑Stuffed Cookies bring the mug-of-cocoa experience into a soft, chewy cookie with a molten marshmallow pocket inside, using hot cocoa mix plus cocoa powder for a nostalgic chocolate flavor.
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Whisk
- Baking sheets
- Parchment paper
- Cookie scoop (optional)
- Cooling rack
Ingredients
- 1/2 cup unsalted butter softened (113 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup light brown sugar packed (100 g)
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour (188 g)
- 1/3 cup natural unsweetened cocoa powder (27 g)
- 1/4 cup hot cocoa mix no mini marshmallows (40 g)
- 1 tsp baking soda
- 1/8 tsp fine salt
- 2 tsp milk dairy or non-dairy (10 ml)
- 12 large marshmallows halved crosswise and frozen 20–30 minutes
Instructions
- Cream the butter and sugars. In a mixing bowl, beat butter, granulated sugar, and brown sugar on medium-high until lighter in color and fluffy, 2–3 minutes. Scrape the bowl once to ensure even aeration.
- Add egg and vanilla. Beat on medium just until smooth. Overbeating here can cause excess spread later.
- Combine dry ingredients. In a separate bowl, whisk flour, cocoa powder, hot cocoa mix, baking soda, and salt until the color looks uniform with no streaks of pale flour remaining.
- Bring the dough together. Add dry ingredients to the wet in two additions, mixing on low until just combined. Add the milk and beat 5–10 seconds to hydrate. The dough will be thick and slightly sticky.
- Chill for strength. Cover and refrigerate until firm enough to handle, at least 2 hours and up to 48 hours (60–90 minutes works in a hurry, but shaping is easier colder).
- Prep for stuffing. Line 2 baking sheets with parchment. Preheat the oven to 350°F (175°C). Halve the frozen marshmallows crosswise if you haven’t already; keep them in the freezer until assembly.
- Portion the dough. Scoop 12 equal portions (about 30 g or a heaping tablespoon each). Work with 3–4 at a time, keeping the rest chilled.
- Wrap the marshmallow. Flatten one portion into a 2 1/2-inch (6 cm) disk. Place a frozen marshmallow half in the center, cut side up. Fold dough up and over to fully encase it, pinch seams shut, roll into a ball, and place seam-side down on the baking sheet, spacing 2 1/2 inches (6 cm) apart.
- Bake. Bake one sheet at a time for 10–12 minutes, until edges are set and the center is still soft and slightly underdone-looking. Small marshmallow leaks are normal and will set as the cookies cool.
- Optional tidy-up. Right out of the oven, use a round cutter or upside-down glass to gently swirl around the cookie edges for neat circles.
- Cool. Let cookies cool on the sheet for 10 minutes, then transfer to a rack. The marshmallow pocket firms from molten to stretchy as it cools; at 30–40 minutes, the centers will be pull-apart gooey.
Nutrition
Calories: 190kcalCarbohydrates: 28gProtein: 2.5gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 140mgPotassium: 90mgFiber: 1.5gSugar: 18gVitamin A: 250IUCalcium: 25mgIron: 1.2mg
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