Marshmallow Stuffed Hot Cocoa Cookies
These Marshmallow Stuffed Hot Cocoa Cookies are soft, chocolaty, and delightfully gooey with a melty marshmallow center. Perfect cozy treats for any occasion!
Servings: 24 servings
Ingredients
- 1 cup Unsalted butter softened
- 1 cup Granulated sugar
- 1 cup Brown sugar packed
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 3 cups All-purpose flour
- 1/2 cup Cocoa powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 cup Chocolate chips
- 1 cup Mini marshmallows
- 1/2 cup Turkey bacon crumbled, optional
Instructions
- Start by softening your butter to room temperature. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats.
- Using an electric mixer, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, fully incorporating each before adding the next. Then add vanilla extract and mix until combined.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt for even distribution.
- Gradually add the dry ingredients into the wet mixture, mixing on low speed or folding by hand until just combined.
- Gently fold in the chocolate chips evenly throughout the dough.
- Scoop about a tablespoon of dough and flatten slightly. Place 2-3 mini marshmallows in the center, then top with another tablespoon of dough. Seal edges to form a ball.
- If using, press crumbled turkey bacon lightly on the outside of each cookie dough ball for a savory crunch contrast.
- Place cookie dough balls on prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, until edges are set but centers look slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to let marshmallows settle inside without oozing out.
Equipment
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Scoop or spoon
Notes
- Use softened butter, not melted, for proper cookie texture and spread.
- Seal marshmallows inside dough well to prevent leaking during baking.
- Freeze assembled dough balls for easy future baking; add 1-2 minutes to bake time if baking from frozen.
- Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
