Seasonal
Hot Cocoa Marshmallow Cookies
Double cocoa cookies stuffed with a whole marshmallow, so every bite pulls apart into a gooey hot cocoa centre. Makes nine.
A whole marshmallow hides inside each of these cocoa cookies, so the middle melts into that hot chocolate marshmallow pull. The dough is soft and spreads a lot, which is exactly why the swirling step matters: twice in the oven, once more while hot, and you get nine round cookies instead of nine puddles.
Ingredients
9 cookies
For the cookies
Method
- 1
Cream together the softened butter, brown sugar and granulated sugar.
- 2
Mix in the beaten egg and vanilla.
- 3
Add the flour, cocoa powder, baking soda, baking powder and salt. Mix until a dough forms, then fold in the chocolate chips.
- 4
Scoop the dough into 9 portions. Flatten each portion, place a marshmallow in the centre and completely cover it with the dough.
- 5
Place on a parchment-lined baking sheet.
- 6
Bake at 350°F (175°C) for 14 minutes.
- 7
At the 10-minute mark, take the cookies out. Flatten the marshmallow and immediately swirl each cookie around to shape it into a circle.
- 8
Return to the oven for the remaining 4 minutes.
- 9
At 14 minutes, take them out and swirl them again while they are hot. They spread a lot, so this helps bring them back into a perfect round shape.
- 10
Let cool on the baking sheet before serving.
Baker’s notes
- Cover the marshmallow completely with dough, or it will leak out and burn on the parchment.
- Do not skip the second swirl while the cookies are hot. That is what pulls them back into a round shape.
- Cool them on the baking sheet so the marshmallow centre sets without the cookie drying out.
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