The Starving Chef Recipe: Marshmallow-Stuffed Hot Cocoa Cookies

By Felicia Vargo, The Starving Chef

Personally, I drink hot chocolate only as a means to eat more marshmallows.

These extra chocolatey hot cocoa-inspired cookies are stuffed with ooey gooey goodness.

For step-by-step instructions with photos, click here.

Marshmallow-Stuffed Hot Cocoa Cookies

Prep time: 10 minutes
Cook time: 10-15 minutes
Makes: 24 cookies

Ingredients

3 packages hot chocolate mix
1 C butter, room temperature
1 C white sugar
2/3 C brown sugar
1 C marshmallow bits (dehydrated kind) + more for topping
2 eggs
1/8 t salt
1 t baking soda
1 t baking powder
3 T unsweetened cocoa powder
3 ½ C flour
1 package mini chocolate chips
1 package regular size marshmallows
White crystal sugar sprinkles, optional, for topping

Here’s How

1. In a large bowl or stand mixer, cream together the butter and sugars. Add the eggs one at a time until the mixture is pale in color. Gradually stir in the hot chocolate mix and cocoa powder until smooth.
2. In a separate bowl, whisk together the flour, salt, baking powder and baking soda. Add in quarter cup increments until a thick batter forms. If the batter is too wet, add an additional half cup of flour.
3. Stir in the dehydrated marshmallow bits and mini chocolate chips. Chill the dough at least one hour or overnight.
4. Preheat the oven to 350 F. Measure about two to three tablespoons of dough and flatten in your palm. Press a marshmallow into the center and cover entirely with the flattened dough. Use extra dough as needed to make sure the marshmallow is completely covered. Roll between your hands to seal the edges.
5. Arrange the dough balls on a baking sheet lined with parchment paper. Bake for 10-15 minutes, until the cookies are just barely cracking on top. Remove from the oven and cool on the pan for 10 minutes then transfer to a cooling rack to cool completely. Sprinkle on the remaining dehydrated marshmallows and crystal sugar, as desired. Enjoy!

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