Save This hot cocoa marshmallow-stuffed cookie recipe transforms your favorite winter drink into a decadent treat. The combination of rich chocolate cookies with gooey marshmallow centers creates the perfect balance of flavors that will transport you straight to cozy fireside evenings.
I first made these cookies during the holiday season when my nieces and nephews were visiting. The look on their faces when they bit into the cookies and discovered the gooey marshmallow center was absolutely priceless. Now they request these cookies every time they visit, regardless of the season.
Ingredients
- Unsalted butter: provides the rich base for our cookies and ensures they spread properly while baking
- Brown sugar: adds depth of flavor and keeps the cookies wonderfully soft
- Large egg: binds everything together and adds structure to the cookies
- Vanilla extract: enhances the chocolate flavor and adds warmth
- All purpose flour: provides the structure for our cookies without making them too dense
- Cocoa powder: gives these cookies their intense chocolate flavor choose Dutch processed for a deeper color
- Baking soda: ensures the cookies rise properly and have the perfect texture
- Salt: balances the sweetness and enhances all the flavors
- Chocolate chips: add texture and extra chocolate pockets throughout the cookie
- Mini marshmallows: create that magical gooey center that mimics hot chocolate
- Powdered sugar: adds a snow like finish that enhances the hot cocoa aesthetic
Instructions
- Prepare Your Oven and Pan:
- Heat your oven to 350°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup much easier especially if any marshmallow happens to escape during baking.
- Create The Cookie Base:
- In a large bowl cream together the softened butter and brown sugar until light and fluffy about 2 minutes. This incorporates air into the mixture which helps create a tender cookie. Then beat in the egg and vanilla until completely incorporated and the mixture looks smooth and glossy.
- Mix The Dry Ingredients:
- Add the flour cocoa powder baking soda and salt to the butter mixture. Mix just until combined being careful not to overmix which could result in tough cookies. The dough should be thick and chocolatey. Gently fold in the chocolate chips distributing them evenly throughout the dough.
- Form The Stuffed Cookies:
- Take about 2 tablespoons of dough and flatten it slightly in your palm. Place a mini marshmallow or half of a large marshmallow in the center. Carefully fold the dough around the marshmallow making sure to completely seal it inside. This step is crucial as any exposed marshmallow will leak out during baking. Roll the dough into a ball and place on the prepared baking sheet leaving about 2 inches between cookies.
- Bake To Perfection:
- Place the cookies in the preheated oven and bake for 10 to 12 minutes. The cookies are done when the edges are set but the centers still look slightly soft. They will continue cooking on the hot baking sheet after removal from the oven. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Save The mini marshmallows are truly the star of this recipe. I discovered that freezing them for about 15 minutes before stuffing them into the dough helps them maintain their shape better during baking. My family loves gathering around fresh batches of these cookies during movie nights. Something about the combination of chocolate and marshmallow brings everyone together in the most heartwarming way.
Storage Tips
These cookies are best enjoyed the day they are made when the marshmallow center is still perfectly gooey. However if you need to store them place them in an airtight container at room temperature for up to 3 days. To revive the gooey marshmallow center microwave individual cookies for about 10 seconds before serving. This brings back that fresh from the oven experience that makes these cookies so special.
Ingredient Substitutions
If you need to make substitutions this recipe is quite forgiving. For a dairy free version substitute the butter with plant based butter sticks that are formulated for baking. Gluten free bakers can use a 1 to 1 gluten free flour blend in place of all purpose flour. For a deeper chocolate flavor try using dark cocoa powder instead of regular. And if marshmallows arent available you can use marshmallow fluff or cream about 1 teaspoon per cookie though the texture will be slightly different.
Serving Suggestions
These cookies create a complete experience on their own but pairing them with the right accompaniments elevates them further. Serve alongside a mug of actual hot chocolate for the ultimate cozy treat. A scoop of vanilla ice cream between two cookies creates an incredible ice cream sandwich. For holiday gatherings arrange on a platter with candy canes and chocolate dipped pretzels for a festive dessert board that guests will remember.
Seasonal Adaptations
Summer version Add crushed graham crackers to the dough for a smores inspired cookie. Fall adaptation Mix in pumpkin pie spice and top with cinnamon sugar. Winter holiday version Add peppermint extract and crushed candy canes to the dough.
Success Stories
These cookies have become legendary among my friends and family. One friend who claimed to dislike marshmallows completely changed her mind after trying these cookies. She now makes them regularly for her own family gatherings. Another success story comes from a bake sale where these cookies sold out within minutes raising more money than any other treat on the table. The unique combination of textures and flavors makes these cookies truly unforgettable.
Save These cookies are incredibly versatile and a guaranteed crowd pleaser. Enjoy every delightful chocolatey, gooey bite!
Recipe FAQs
- → How do I prevent marshmallow leaks?
Completely encase the marshmallow with dough, pinching seams well to seal before baking.
- → Can I use regular marshmallows instead of mini?
Yes, use large marshmallows cut in half to fit inside the dough for similar results.
- → Why chill the stuffed dough before baking?
Chilling helps prevent spreading during baking, resulting in rounder cookies with gooey centers.
- → What type of chocolate chips work best?
Semi-sweet chocolate chips offer balanced sweetness, but milk or dark chocolate chips can be used.
- → Can I add extra flavors to the dough?
Add a pinch of espresso powder or cinnamon for deeper chocolate notes and added warmth.