Marshmallow Stuffed Hot Cocoa Cookies

If you’re dreaming of a cozy treat that feels like a warm hug in cookie form, these Marshmallow Stuffed Hot Cocoa Cookies are about to become your new favorite. Imagine biting into a soft, chocolatey cookie that melts in your mouth, only to discover a gooey, marshmallow center that perfectly mimics the magic of sipping on hot cocoa by the fire. Whether you’re baking for a crowd or just treating yourself, this recipe delivers comforting flavors with a little playful surprise inside. Ready to dive into the ultimate cookie experience? Let’s get baking!

Why This Recipe Is Reliable

This Marshmallow Stuffed Hot Cocoa Cookies recipe strikes the perfect balance between rich chocolate flavor and soft, chewy texture. It’s reliable because the ingredients are simple and classic, yet combined with thoughtful techniques to ensure consistent results every time. The use of both granulated and brown sugar creates a tender crumb with just the right amount of chewiness. Cocoa powder intensifies the chocolate goodness without overwhelming the sweetness. Adding chocolate chips amplifies the melty chocolate experience, while the mini marshmallows inside add a nostalgic gooey center that sets these cookies apart. Plus, the optional turkey bacon adds a subtle savory twist if you want to experiment with sweet and salty. Overall, this recipe is designed with tested proportions and easy-to-follow steps, making it perfect for bakers of all levels.

What to Buy

• Unsalted butter (1 cup), softened: The base of your cookie dough, ensuring richness and moisture.
• Granulated sugar (1 cup): For sweetness and crisp edges.
• Brown sugar, packed (1 cup): Adds moisture and a hint of caramel flavor.
• Large eggs (2): Bind everything together and add structure.
• Vanilla extract (2 teaspoons): Enhances the flavors with sweet aromatic notes.
• All-purpose flour (3 cups): The main structure of the cookies.
• Cocoa powder (1/2 cup): For deep, rich chocolate flavor.
• Baking soda (1 teaspoon): Helps the cookies rise and spread properly.
• Salt (1/2 teaspoon): Balances sweetness and enhances flavor.
• Chocolate chips (1 cup): For extra melty chocolate pockets.
• Mini marshmallows (1 cup): To stuff inside and create that gooey surprise.
• Turkey bacon, crumbled (1/2 cup, optional): Adds a savory contrast to the sweetness.

What’s in the Gear List

• Mixing bowls: For combining your ingredients.
• Electric mixer or hand mixer: Makes creaming butter and sugars effortless.
• Measuring cups and spoons: Accuracy is key to perfect cookies.
• Spatula: For folding ingredients gently.
• Baking sheets: To bake your cookies evenly.
• Parchment paper or silicone baking mats: Prevent sticking and promote even baking.
• Scoop or spoon: For portioning cookie dough uniformly.

Build Marshmallow Stuffed Hot Cocoa Cookies Step by Step

Step 1: Prepare Your Ingredients

Start by softening your butter to room temperature. This is crucial for creaming it with sugars properly. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats.

Step 2: Cream Butter and Sugars

Using an electric mixer, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes and is key to getting tender cookies with a slight crunch on the edges.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add the vanilla extract and mix until combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures even distribution of the leavening agent and cocoa flavor.

Step 5: Mix Dry and Wet Ingredients

Gradually add the dry ingredients into the wet mixture, mixing on low speed or folding by hand to avoid overworking the dough. Stop once everything is just combined.

Step 6: Fold in Chocolate Chips

Gently fold in the chocolate chips to distribute them evenly throughout the dough.

Step 7: Assemble the Cookies with Marshmallow Filling

Now comes the fun part! Scoop about a tablespoon of dough and flatten it slightly in your palm. Place 2-3 mini marshmallows in the center, then top with another tablespoon of dough. Carefully seal the edges to encase the marshmallows fully, forming a ball.

Step 8: Add Optional Turkey Bacon

If using, press a few crumbled pieces of turkey bacon lightly on the outside of each cookie dough ball for a savory crunch contrast.

Step 9: Bake

Place the cookie dough balls onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft.

Step 10: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This resting time lets the marshmallows settle inside without oozing out too much.

Season-by-Season Upgrades

• Winter: Add a pinch of cinnamon and nutmeg to the dough for a warm spice note.
• Spring: Mix in some chopped pistachios or white chocolate chips for a fresh twist.
• Summer: Use peppermint extract instead of vanilla for a cool, refreshing flavor.
• Fall: Stir in a tablespoon of pumpkin puree and a dash of pumpkin pie spice to embrace the season.

Mistakes Even Pros Make

• Using melted butter instead of softened butter can result in greasy cookies that spread too much.
• Not sealing the marshmallows inside properly causes them to leak out during baking.
• Overbaking the cookies can dry them out, losing that soft, gooey center.
• Skipping the parchment paper or silicone mat can cause cookies to stick and break when removing.

Freezer-Friendly Notes

These Marshmallow Stuffed Hot Cocoa Cookies freeze beautifully! To freeze cookie dough, assemble the dough balls with marshmallow centers, then place them on a baking sheet and freeze until solid. Transfer to an airtight container or zip-top bag. When ready to bake, place frozen dough balls on a parchment-lined sheet and add 1-2 minutes to the baking time. Baked cookies can also be frozen in a sealed container and thawed at room temperature or warmed slightly before serving.

Handy Q&A

Can I substitute mini marshmallows with regular-sized ones?

You can, but it’s best to cut regular marshmallows into smaller pieces to ensure they melt evenly inside the cookie without overpowering the dough.

What if I don’t want to use turkey bacon?

The turkey bacon is optional and adds a savory touch, but the cookies are delicious on their own without it. Feel free to omit for a classic sweet treat.

How should I store these cookies?

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them as described above.

Can I make the dough ahead of time?

Absolutely! The dough can be refrigerated for up to 3 days. Just make sure to bring it back to room temperature slightly before assembling and baking.

Weekend Projects

• Classic Chocolate Chip Cookies – A timeless cookie to master alongside your Marshmallow Stuffed Hot Cocoa Cookies.
• Soft and Chewy Marshmallow Cookies – For marshmallow lovers who want more gooey centers.
• One-Bowl Double Chocolate Chip Cookies – A quick and easy chocolate fix with minimal cleanup.
• Hot Cocoa Mug Cake – When you want all the hot cocoa flavor in a quick single serving.

Let’s Eat

Ready to enjoy your Marshmallow Stuffed Hot Cocoa Cookies? Grab a glass of cold milk, a warm cup of coffee, or your favorite hot drink and savor every bite of these delightfully soft, chocolatey treats with a melty marshmallow surprise inside. Perfect for sharing or keeping all to yourself, these cookies bring a little extra joy to any day. Happy baking and happy snacking!

Share on Pinterest