These marshmallow-surprise hot cocoa cookies start with a soft chocolate cookie made even richer from a helping of hot cocoa mix. Be sure to use dry hot cocoa powder, and not a liquid beverage. Top with a marshmallow and melted chocolate. Don’t forget to refrigerate the cookie dough for at least 2 hours.
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, is fine)
Topping
10–11 large marshmallows, cut in half
8 ounces (226g) semi-sweet chocolate, finely chopped (see Note)
Instructions
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