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These dreamy cocoa treats have turned into my go-to winter baking project. Each mouthful feels like drinking hot chocolate next to a cozy fire, snuggled in your favorite blanket. When rich chocolate dough meets gooey marshmallow center and drizzled chocolate topping, you get pure bliss in cookie shape. My house fills with the most incredible scent as they bake.
A Treat Worth Sharing
I whipped these up for my chocolate-crazy daughter and now everyone asks me how to make them. The fudgy base hiding that perfectly melty marshmallow inside brings instant joy with every bite. They keep soft for several days, making them perfect little presents tucked into holiday treat boxes.
What You'll Need
- 1 cup unsweetened cocoa powder: This creates that intense chocolate flavor – I prefer Dutch process for extra depth.
- 4 packets hot cocoa mix: Go with whatever brand you enjoy, just don't get the ones with marshmallows already inside.
- 1 bag large marshmallows: Cut them in half to make the most amazing sticky center.
- 2 good quality chocolate bars: They'll melt smoothly for our gorgeous topping.
- 2 sticks butter plus 1 1/2 cups mixed sugars: The key to getting that perfect chewy texture.
- 1/2 cup milk: Any type from your fridge will do the job.
Baking Instructions
- Create Your Cookie Mix
- Combine your cocoa, hot chocolate packets, butter, sugars and milk until everything looks smooth and velvety. Stick it in your fridge for a couple hours to get nice and firm.
- Baking Magic
- Form small dough balls and bake until barely set. Push marshmallow halves into the middle and watch them turn all gooey in the oven.
- Top It Off
- After cookies cool down, melt those chocolate bars until silky smooth. Drizzle over your marshmallow-topped cookies and let everything set up.
Custom Touches
I sometimes swap in my peanut butter cookie base for a tasty twist on s'mores. You can use dark or milk chocolate for topping – whatever makes you happy. During Christmas, I love adding crushed candy canes over the wet chocolate.
Storage Tips
These goodies stay wonderful in an airtight container for about 5 days. Just wait for the chocolate to fully harden before you stack them. I enjoy packaging them in cute boxes with tissue for holiday gifts – everyone gets so excited when they look inside.
Helpful Hints
Don't skip chilling your dough as it makes forming so much simpler. Try using kitchen scissors to cut marshmallows cleanly and easily. Treat yourself to quality chocolate bars for the top – they melt way better than chips and look stunning.
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Frequently Asked Questions
- → Why do I need to chill the dough for so long?
Chilling solidifies the butter and boosts flavor. As this dough sticks, resting time helps firm it up for easy handling while ensuring the cookies don’t over-spread during baking.
- → Why not use chocolate chips for melting?
Stabilizers in chips stop them from melting smoothly. Baking chocolate bars offer a creamier, velvety finish.
- → Can hot chocolate liquid replace the powdered mix?
Nope, stick to dry hot cocoa powder. Adding liquid would throw off the dough’s texture. Try extra cocoa powder as a substitute, if needed.
- → Why press marshmallows mid-bake?
Cooking marshmallows this way softens them first, allowing gentle spreading. It avoids burning while ensuring a perfect gooey texture.
- → Are these cookies freezer-friendly?
Absolutely! Both the dough and baked cookies can go in the freezer for up to 3 months. Thawed cookies might get some chocolate streaking or moisture drops, though.
- → What’s special about natural cocoa powder here?
It reacts better with baking soda for the right lift and texture. Dutch-process cocoa won’t give the same results.
- → What to do if marshmallows are too large?
Use scissors to cut them into halves. Regular-sized ones work best, not mini or jumbo versions.