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Whip up these delightful Cocoa Marshmallow Cookies that capture your cherished winter beverage flavors. They've got a brownie-like softness, gooey marshmallow centers and drizzled chocolate topping. They're just what you need when craving something sweet and comforting.
Benefits Worth Trying
These aren't your everyday chocolate treats. They bring hot cocoa vibes in every bite! Perfect for holiday gatherings or snuggling up at home. Brownie-soft centers with gooey marshmallow bits make everyone beg for your secret.
Ingredients List
- Butter: 1 cup, unsalted
- Chocolate: 2 cups chopped
- Flour: 2 cups all-purpose
- Cocoa: 1/4 cup unsweetened
- Baking Powder: 1 1/2 spoons
- Salt: Tiny pinch
- Brown Sugar: 1 cup firmly packed
- Eggs: 2 large
- Vanilla: 1 spoon
- Marshmallows: Large ones, halved
- Sugar: 2 cups confectioners' for topping
- Hot Water: For topping mixture
- Sprinkles: Optional decoration
Preparation Steps
- Start with chocolate base:
- Combine butter and chocolate in bowl. Microwave for 30 seconds, mix well. Continue until smooth. Cool for 15 minutes.
- Combine dry ingredients:
- In separate bowl, mix flour, cocoa, baking powder and salt together.
- Prepare wet mixture:
- Whip sugar, eggs and vanilla until creamy. Pour in cooled chocolate mixture. Stir gently.
- Create dough:
- Fold flour mixture into chocolate mixture. Don't overmix - consistency should remind you of brownie batter.
- Chill thoroughly:
- Wrap bowl. Refrigerate at least an hour. This makes handling easier.
- Prepare to bake:
- Heat oven to 325°. Line baking sheets with parchment.
- Form cookie shapes:
- Scoop tablespoon-sized dough balls. Place on sheet leaving space between each.
- Initial baking:
- Bake 10-12 minutes until surface slightly cracks.
- Top with marshmallow:
- Press marshmallow half onto each warm cookie. Return to oven for 3 minutes.
- Create topping:
- Mix powdered sugar, small amount of butter and hot water until smooth.
- Add final touches:
- Drizzle topping over warm marshmallow layer. Quickly add sprinkles before hardening.
- Allow setting:
- Rest 30-60 minutes until topping firms up.
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Standout Features
They truly capture hot cocoa flavors in cookie form. You'll love the rich chocolate interior with soft marshmallow on top. The sweet glaze makes them look amazing. Enjoy them with cold milk or actual hot chocolate.
Success Tips
Go for quality chocolate for best flavor. Always cool your melted chocolate or you'll scramble the eggs. The brown sugar keeps everything moist. Check your baking powder freshness for proper lift. Room temperature eggs blend better.
Customization Options
Prefer milk chocolate? Swap it in! Want something smaller? Try mini marshmallows instead. Switch sprinkle colors for seasonal themes. Some people add a drop of mint extract. The glaze isn't mandatory but adds so much flavor.
Pro Techniques
A cookie scoop ensures even sizes. Chilled dough works way better than room temperature. Watch the baking time carefully to avoid tough cookies. Add marshmallows while cookies are still hot. Work quickly with glaze before it sets up.
Storage Solutions
Let them cool completely before storing. Keep in airtight containers. They'll stay fresh about 3 days at room temperature. Need to prep ahead? Refrigerate dough up to 3 days or freeze for 2 months. Thaw slightly before shaping.
Helpful Hints
Warm dough makes flatter cookies. Watch marshmallows closely as they melt quickly. Is your glaze too thick? Add tiny drops of hot water. Too runny? Mix in more powdered sugar. Put wax paper under cooling rack to catch messy drips.
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Frequently Asked Questions
- → What's the best way to store them?
Pop them in an airtight container. They'll stay fresh on the counter for about three days, longer if you refrigerate them—up to a week or more. Layer with wax paper so marshmallows don't stick. Some folks freeze the cookie base without marshmallows, then add fresh ones later. Let them cool completely before stacking or they'll stick together. Hardened cookies? Five seconds in the microwave softens them right up!
- → Can I swap out the chocolate?
Change it up! Try dark chocolate for a richer taste, or go with milk chocolate for sweeter cookies. If you're feeling fancy, use chopped-up chocolate bars instead of standard chips. Avoid unsweetened baking chocolate—it’s too bitter! Some folks mix milk and dark chocolate for a balanced flavor. Stick with real chocolate, not candy coatings, for the best results.
- → No microwave? What now?
No problem—use the stovetop! Place a bowl over a pot of simmering water (don’t let the bowl touch the water). Add the chocolate and stir while it melts. Some folks think this method actually gives smoother results. Be careful no steam or water gets into the chocolate—it’ll clump up. Once it's mostly melted, take it off the heat and stir until it's smooth.
- → How do I stop marshmallows from melting too much?
Handle them gently! Press mini marshmallows lightly onto hot cookies—don’t mash them down. Want them toasted? Pop under the broiler for just 30 seconds (watch carefully!). Some people let cookies cool first, then stick marshmallows on with melted chocolate. Big marshmallows cut into smaller pieces don’t work as well. If they melt too much, no worries—they’ll still taste awesome!
- → What if I need a gluten-free version?
Go for it! Use a gluten-free flour blend that’s made for swapping one-to-one with regular flour—be sure it has xanthan gum. Also, check your cocoa powder and marshmallows to make sure they’re gluten-free. They may spread a bit more, so give them extra room on the baking sheet. You can toss in a teaspoon of cornstarch to the dry mix to keep them chewy. Double-check all your ingredients if you're baking for someone who needs certified gluten-free goodies.
Conclusion
If you like gooey brownies, you'll love these cookies! Want a twist? Try marshmallow fudge instead. Or make a batch of hot cocoa cupcakes with marshmallow frosting to switch it up.