Ingredients
Method
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar with a handheld or stand mixer until the mixture is light and fluffy, about 3 minutes.
- Add the egg and vanilla extract, and beat on high speed until fully combined. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt. Mix the dry ingredients into the wet ingredients, beating on low until just combined. The dough will be thick.
- Beat in the milk until the dough is slightly sticky but still thick.
- Cover the dough tightly and refrigerate for at least 2 hours, up to 3 days. Chilling is crucial for the dough's consistency.
- Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop and roll dough into heaping tablespoon-sized balls (about 25–26g each) and place them 2–3 inches apart on the prepared baking sheets.
- Bake the cookies for 10 minutes, then remove them from the oven. Gently press a marshmallow half (cut side down) into the center of each cookie. Return them to the oven and bake for 2 more minutes.
- After baking, gently press down on the marshmallow with the back of a spoon to flatten it slightly.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Melt the chocolate using a double boiler or microwave. If microwaving, heat in 20-second intervals, stirring between each, until fully melted.
- Spoon the melted chocolate over the cooled cookies, covering the marshmallow tops. Allow the chocolate to set at room temperature for 30–60 minutes before serving.
Nutrition
Notes
These cookies are perfect for cozying up with a cup of hot cocoa. The marshmallow surprise in the middle adds an extra touch of sweetness!