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These dreamy cocoa treats have turned into my go-to winter baking obsession. Each mouthful feels like drinking hot chocolate next to a crackling fire while snuggled in your softest throw. The mix of deep chocolate cookie, stretchy marshmallow and drizzled chocolate on top creates straight-up joy in cookie shape. My home fills with the most wonderful scents when they're in the oven.
An Irresistible Cookie Experience
I whipped these cookies up for my chocolate-crazy kid and now everyone wants to know how to make them. The fudgy base hiding that perfectly gooey marshmallow center makes folks grin from the very first taste. They keep soft for several days, so they're perfect tucked into holiday treat packages as special gifts.
Everything You Need
- 1 cup unsweetened cocoa powder: This creates that intense chocolate kick - I prefer Dutch process for a deeper taste.
- 4 packets hot cocoa mix: Go with whatever brand you love, just don't get the ones with tiny marshmallows already inside.
- 1 bag large marshmallows: Slice these down the middle to make that amazing oozy middle.
- 2 good quality chocolate bars: These turn into a gorgeous melty topping.
- 2 sticks butter plus 1 1/2 cups mixed sugars: The magic combo for perfectly chewy results.
- 1/2 cup milk: Any type from your fridge will do the trick.
Kitchen Steps
- Mix Your Cookie Base
- Combine your cocoa, hot chocolate packets, butter, sugars and milk until smooth and deeply chocolatey. Stick this in your fridge to harden up for a couple hours.
- Time to Bake
- Form small dough balls and pop them in the oven until barely set. Push your cut marshmallow pieces right into the middle and let them get all gooey as they finish baking.
- Add the Finishing Touch
- After your cookies cool down, melt those chocolate bars until velvety. Drizzle it over your marshmallow-topped treats and watch the transformation happen.
Make Them Your Own
I sometimes swap in my peanut butter cookie mix as the base for a tasty twist on campfire treats. You can't go wrong with either dark or milk chocolate for topping - whatever you prefer works great. During Christmas, I love adding smashed candy canes on top of the melted chocolate.
Keep Them Fresh
These goodies stay delicious in an airtight container for around 5 days. Just wait for the chocolate to completely harden before you stack them up. They look amazing packed in cute boxes with colorful tissue - everyone gets so excited when they open them up.
My Baking Secrets
Don't skip chilling your dough as it makes forming the cookies way easier. Grab some kitchen scissors to cut those marshmallows clean and quick. Don't be cheap with your chocolate topping bars - they melt tons better than regular chips and look stunning when set.
Recipe Q&A
- → Why chill the dough before baking?
Chilling hardens the butter and deepens flavors. It also makes sticky dough easier to handle and cuts down on spreading during baking.
- → Why not use chocolate chips on top?
Chocolate chips don’t melt right because of stabilizers. Use baking chocolate for a creamy, smooth finish.
- → Can I swap cocoa mix for liquid hot chocolate?
No, liquid won't work because it changes the dough's consistency. If needed, you can replace the mix using extra cocoa powder.
- → Why press marshmallows mid-bake?
Pressing the marshmallows halfway makes them spread nicely without burning, creating the right texture as they bake.
- → Can I freeze these cookies?
Sure, both the dough and the cooked cookies freeze up to 3 months. Just expect some streaky chocolate or moisture after thawing.
- → Why is natural cocoa powder better?
Natural cocoa reacts differently with baking soda than Dutch-process. This reaction is key for puffiness and texture.
- → What to do with oversized marshmallows?
If yours are too big, just cut them in half with scissors. Regular marshmallows work best, not mini or jumbo sizes.