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Hot Cocoa Cookies with Gooey Marshmallow Centers

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These hot cocoa cookies feature a rich, fudgy chocolate dough wrapped around a gooey marshmallow center, delivering nostalgic comfort and irresistible flavor. Perfect for cozy gatherings, holiday parties, or a sweet treat any time.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup (120g) all-purpose flour (or gluten-free blend)
  • 1/2 cup (45g) unsweetened cocoa powder (Dutch-process preferred)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 18–20 mini marshmallows, or 6-8 large marshmallows cut in half (freeze for 30 minutes)
  • Extra chocolate chips or chunks, for topping (optional)
  • Crushed graham crackers, for topping (optional)
  • Pinch of flaky sea salt, for topping (optional)

Instructions

  1. Place marshmallows on a freezer-safe plate and freeze for at least 30 minutes.
  2. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  3. In a large bowl, beat together softened butter, granulated sugar, and brown sugar until pale and fluffy (about 2 minutes).
  4. Beat in egg and vanilla extract until well combined, scraping down the sides as needed.
  5. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  6. Gradually add dry ingredients to the butter mixture, stirring just until combined. Do not overmix.
  7. Fold in chocolate chips. If dough is sticky, chill for 10 minutes.
  8. Scoop about 2 tablespoons of dough, flatten slightly, place a frozen marshmallow in the center, and wrap dough around to seal completely.
  9. Arrange cookies 2 inches apart on prepared baking sheet. Optionally, press extra chocolate chips or graham cracker crumbs on top.
  10. Bake for 9-11 minutes, until edges are set but centers are soft. Tops should look slightly cracked.
  11. Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack. Marshmallow centers will be hot.
  12. Serve warm for gooey centers, or let cool for a chewier texture.

Notes

Freeze marshmallows for gooey centers and seal them well in dough to prevent leaking. Use Dutch-process cocoa for richer flavor. For gluten-free or dairy-free adaptations, substitute flour and butter as needed. Cookies are best served warm but can be stored in an airtight container for up to 4 days or frozen for longer storage.

Nutrition

Keywords: hot cocoa cookies, gooey marshmallow cookies, chocolate cookies, winter dessert, holiday cookies, easy cookie recipe, kid-friendly cookies, s'mores cookies

Find it online: https://avabake.com/hot-cocoa-cookies-recipe-easy-gooey-marshmallow-center-treats/