Marshmallow Hot Cocoa Cookies

Sweeten your holiday season with these Marshmallow Hot Cocoa Cookies. A cozy treat with a gooey twist in every bite…

Recipe:

1/2 cup (8 Tbsp; 113g) unsalted butter, 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 
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, dairy or nondairy

Topping:
10–11 large marshmallows, cut in half
8 ounces (226g) semi-sweet chocolate, finely chopped
1/2 teaspoon coconut or any neutral oil

Directions:

• In a large mixing bowl, use a handheld or stand mixer fitted with a paddle attachment to cream the butter, white sugar, and brown sugar on medium-high speed. Mix for 2–3 minutes until the texture is light and fluffy. Add the egg and vanilla extract, then beat on high speed until well blended. Be sure to scrape down the bowl’s sides and bottom to incorporate everything evenly.

• In a separate bowl, combine the flour, cocoa powder, hot cocoa mix, baking soda, and salt. Whisk until fully mixed. Gradually add the dry ingredients to the wet mixture, mixing on low speed until incorporated. The dough will be thick. Finally, mix in the milk, which will result in a sticky and dense dough.

• Cover the cookie dough tightly and refrigerate for a minimum of 2 hours, or up to 3 days. Chilling is essential for managing the stickiness of the dough.

• Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats and set them aside.

• Take the dough out of the refrigerator and portion it into balls of about 1 tablespoon (roughly 25–26g) each. Roll the dough into balls and space them 2–3 inches apart on the prepared baking sheets.

• Bake the cookies for 10 minutes. Remove them from the oven and gently press half a marshmallow onto the top of each cookie. Return the cookies to the oven and bake for another 2 minutes. Once done, take them out of the oven and lightly press down on each marshmallow with the back of a spoon to flatten them slightly.

• Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

• To melt the chocolate, either use a double boiler or microwave. For the microwave method, place the chopped chocolate in a heatproof bowl and microwave in 20-second bursts, stirring between each, until smooth and fully melted. Drizzle the melted chocolate over the cooled cookies with marshmallows. For ease, place the cookies back on a baking sheet or leave them on the wire rack while adding the chocolate. Let the chocolate set at room temperature for 30–60 minutes. Once the chocolate hardens, the cookies are ready to stack, store, or gift.

• Store leftover cookies in an airtight container at room temperature for up to one week