Hot Chocolate Marshmallow Cookies (Print Version)
# Ingredients:
→ Cookies
01 -
113 g salted butter, slightly cold
02 -
100 g white sugar
03 -
100 g packed light brown sugar
04 -
1 egg
05 -
2 teaspoons vanilla extract
06 -
2 teaspoons milk
07 -
190 g all-purpose flour, spooned and measured
08 -
1 teaspoon corn starch
09 -
28 g cocoa powder
10 -
40 g hot cocoa mix (dry powder kind)
11 -
1 teaspoon baking soda
12 -
1/8 teaspoon salt
13 -
1 cup freeze-dried mini marshmallows or white chocolate chips or mini marshmallows
→ Topping
14 -
9-10 large marshmallows, cut in half
15 -
1 1/4 cups semi-sweet chocolate chips
# Instructions:
01 -
In the bowl of a stand mixer fitted with a paddle attachment, whip the butter for 2 minutes until light. Add both sugars and mix again for 2-3 minutes. Add the egg, vanilla, and milk and mix until well combined.
02 -
In a separate bowl, combine the flour, corn starch, cocoa powder, hot cocoa mix, baking soda, salt, and freeze-dried mini marshmallows.
03 -
Add the dry ingredients to the wet mixture and mix until just combined. Wrap the dough in plastic wrap and refrigerate for 2 hours or up to 2 days.
04 -
About 30 minutes before baking, preheat the oven to 175°C (350°F) and line baking sheets with parchment paper.
05 -
Roll the dough into 40 g (approximately 2 tablespoons) balls and place them 7-10 cm (3-4 inches) apart on the prepared baking sheets. Bake for 9 minutes.
06 -
Remove from the oven and press a halved marshmallow onto each cookie. Bake for an additional 2 1/2 minutes until the marshmallow is melty but not browned.
07 -
If marshmallows are too puffy, flatten them slightly with a spoon after removing from the oven. Cool on the baking sheet for 10-12 minutes, then transfer to a wire rack to cool completely.
08 -
In a double boiler or microwave on 50% power in 30-second intervals, melt the chocolate chips until smooth.
09 -
Spoon melted chocolate over the marshmallows on each cookie. Allow the chocolate to set for 10 minutes before serving or storing in an airtight container for up to 4 days.
# Notes:
01 -
Refrigerating the dough helps improve the cookies' texture and flavor.
02 -
For best results, ensure marshmallows are fresh and pliable.