Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light or dark brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)

1/3 cup (27g) natural unsweetened cocoa powder

1/4 cup (40g) dry hot cocoa mix

1 teaspoon baking soda

1/8 teaspoon salt

2 teaspoons (10ml) milk (any kind, dairy or nondairy)

10–11 large marshmallows, cut in half

8 ounces (226g) semi-sweet chocolate, finely chopped

Instructions

Step 1: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 2–3 minutes.

Step 2: Add the egg and vanilla extract, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.

Step 3: In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt until well combined.

Step 4: Add the dry ingredients to the wet ingredients and beat on low speed until combined. The dough will be thick. Beat in the milk until the dough is thick and sticky.

Step 5: Cover the dough tightly and chill in the refrigerator for at least 2 hours or up to 3 days—chilling is important for this sticky dough.

Step 6: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.

Step 7: Remove the dough from the fridge. Scoop and roll heaping 1 tablespoon (about 25-26g) portions into balls. Place them 2–3 inches apart on the prepared baking sheets.

Step 8: Bake cookies for 10 minutes. Remove from oven and gently press a marshmallow half into the top of each cookie.

Step 9: Return cookies to the oven and bake for 2 more minutes. Remove and use the back of a spoon to gently flatten each marshmallow.

Step 10: Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Step 11: Melt the chopped semi-sweet chocolate using a double boiler or microwave (heat in 20-second intervals, stirring until smooth).

Step 12: Spoon melted chocolate over each cooled marshmallow-topped cookie. Allow chocolate to set at room temperature for 30–60 minutes before storing or serving.

Tips & Variations

For an extra burst of flavor, add a pinch of cinnamon or a dash of espresso powder to the dry ingredients.

Use flavored marshmallows, like peppermint or caramel, for a festive twist.

If you prefer a less sweet cookie, reduce the hot cocoa mix to 2 tablespoons.

Chopping the chocolate finely helps it melt smoothly and evenly for drizzling.

Storage

Store leftover cookies in an airtight container at room temperature for up to one week. The chocolate topping sets at room temperature, so no refrigeration is necessary. If you prefer, you can refrigerate for longer storage but bring cookies back to room temperature before serving. To reheat, warm gently in a microwave for 10–15 seconds to soften the marshmallow and chocolate.

FAQs

Can I use mini marshmallows instead of large ones?

Yes, but since mini marshmallows are smaller, you may want to press more than one on each cookie to get the gooey surprise effect.

What if I don’t have hot cocoa mix on hand?

You can substitute with extra cocoa powder and a little sugar to taste, but the hot cocoa mix adds sweetness and a hint of creaminess that enhances the cookies’ flavor.