Bake cookies that capture the essence of hot cocoa with a surprise gooey marshmallow center. These treats offer a comforting chocolate flavor and a melted core, just like your favorite warm drink.
Author:Jun Spoon
Prep Time:20 minutes
Cook Time:12 minutes
Total Time:32 minutes
Yield:About 2 dozen cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk chocolate chips
1 cup mini marshmallows (for filling)
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the milk chocolate chips.
Scoop about 1 tablespoon of dough. Flatten it slightly in your palm.
Place 3-4 mini marshmallows in the center of the dough.
Carefully fold the dough around the marshmallows, sealing them completely inside to form a ball.
Place dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 to 12 minutes. The edges will look set, but the centers will still be soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The marshmallow center will firm up slightly as they cool.
Notes
For the best melting effect, make sure the marshmallows are completely sealed within the dough.
Do not overbake; you want the cookies soft for that cozy texture.
You can dust the finished cookies with powdered sugar to mimic a dusting of snow on hot cocoa.