Description
These Hot Chocolate Cookies are a decadent treat featuring a rich blend of cocoa powders and a surprise marshmallow center, wrapped in a crisp sugar coating. Browned butter and coconut oil contribute to a moist, flavorful dough, while the freezing step ensures the marshmallows stay firm inside the cookie, creating a gooey, melty surprise after baking. Perfect for cozy evenings or holiday gatherings.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour (280 g), spooned and leveled
- 1/4 cup Dutch process cocoa powder (30 g), sifted
- 3 tablespoons Land O Lakes Cocoa Classics Chocolate Supreme Cocoa Mix (1 packet or 3 ounces)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (113 g), browned and cooled but still solid at room temperature
- 1/4 cup coconut oil, soft but not melted
- 1/2 cup granulated sugar (100 g)
- 1/2 cup light brown sugar, packed (100 g)
- 1 large egg, room temperature
- 1/4 cup honey (80 g)
Other Ingredients
- 1 1/2 cups mini marshmallows
- 1/4 cup granulated sugar, for rolling cookies
Instructions
- Brown the Butter: Melt butter in a small saucepan over medium-low heat, stirring occasionally. Listen for crackling and foaming; continue stirring frequently for about 5 minutes until the butter turns amber and stops crackling, with golden brown milk solids at the bottom. Remove from heat and pour into a heat-safe bowl, scraping the browned bits into it. Refrigerate until firm, about 45 minutes to 1 hour.
- Freeze Marshmallows: While butter chills, spread mini marshmallows on a baking sheet or plate and freeze to keep them firm for assembling the cookies.
- Prepare Dough Base: Once butter is firm, remove from fridge and let soften at room temperature for 10 minutes. Preheat oven to 325°F and line two baking sheets with parchment paper. Place 1/4 cup granulated sugar in a small bowl for rolling.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, hot cocoa mix, baking soda, and salt. Set aside.
- Cream Wet Ingredients: Using a stand mixer fitted with a paddle attachment, beat the browned butter, coconut oil, granulated sugar, and brown sugar for about 2 minutes until light and fluffy.
- Add Egg and Honey: Beat in the egg for 30 seconds until combined, then add honey and mix on low speed until incorporated.
- Combine Dry and Wet Ingredients: With mixer on low speed, add the dry ingredients one cup at a time, mixing just until combined. Avoid over mixing to keep cookies tender.
- Assemble Cookies: Use a medium cookie scoop to portion out 1 ounce of dough. Place 4 to 5 frozen mini marshmallows on this dough scoop. Scoop out another 1 ounce of dough and cover the marshmallows, pressing to seal. Roll the dough ball in your hands, then roll it in the granulated sugar to coat evenly on all sides.
- Shape and Arrange on Baking Sheets: Place the sugar-coated dough balls onto prepared baking sheets, spacing them 2 inches apart. Gently flatten the tops with the palm of your hand or the bottom of a measuring cup, leveling the top without pressing the dough down too much.
- Bake Cookies: Bake one sheet at a time on the center rack for 12 minutes or until cracks form on top and melted marshmallows peek through. Avoid overbaking to keep cookies soft inside.
- Cool Cookies: Remove from oven and cool on baking sheets for 10 to 15 minutes. Use a spatula to transfer cookies carefully to a wire rack to cool completely before serving.
Notes
- Make cookies immediately after preparing dough for best texture and marshmallow distribution.
- Baked cookies freeze well when tightly wrapped, lasting up to 2 months.
- If using full-size marshmallows, cut them in half to evenly fill cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
