Spiced Hot Cocoa Cookies with Marshmallow Middles Recipe

Introduction

These Spiced Hot Cocoa Cookies with Marshmallow Middles are a cozy and indulgent treat perfect for chilly days. Rich cocoa and warm spices combine with gooey marshmallows for a delightful twist on classic chocolate cookies.

Ingredients

• 1 cup (170g) bittersweet chocolate, chopped*
• 6 tablespoons (85g) unsalted butter, cut into 6 pieces
• 3/4 cup (90g) King Arthur Unbleached All-Purpose Flour
• 6 tablespoons (32g) King Arthur Triple Cocoa Blend
• 3/4 teaspoon baking powder
• 3/4 teaspoon table salt
• 3/4 teaspoon cinnamon
• 1/8 to 1/4 teaspoon ground cayenne pepper, optional
• 2/3 cup (132g) granulated sugar
• 2 large eggs
• 1 teaspoon King Arthur Pure Vanilla Extract
• 10 marshmallows, halved crosswise
• Cinnamon, for sprinkling

Instructions

1. Step 1: Place the chocolate and butter in a medium heatproof bowl. Set the bowl over a pot of gently simmering water and cook, stirring occasionally, until the chocolate has melted and the mixture is smooth. Alternatively, microwave the butter and chocolate at half power in 30-second intervals, stirring between bursts, until smooth.
2. Step 2: In a medium bowl, whisk together the flour, cocoa, baking powder, salt, cinnamon, and cayenne pepper until well combined.
3. Step 3: Using a stand mixer with the whisk attachment, combine the sugar and eggs. Whip at medium speed until the mixture is voluminous, pale, and ribbons when the whisk is lifted, about 5 to 6 minutes. Alternatively, use a hand mixer with whisk attachments in a large bowl.
4. Step 4: Add the melted chocolate mixture and vanilla extract to the sugar and eggs. Mix with the whisk attachment until well combined, about 1 minute. Scrape down the bowl’s sides and mix again to ensure even blending.
5. Step 5: Switch to the flat beater attachment (or use beaters of a hand mixer). Add the flour mixture and mix until almost no dry flour remains, less than 30 seconds. Fold in any remaining dry bits with a spatula. Cover and refrigerate the dough until very firm, at least 1 1/2 to 2 hours or up to 24 hours.
6. Step 6: Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper.
7. Step 7: Scoop 1 1/2 tablespoon portions (about 28g and 1 1/2 inches wide) of the chilled dough using a generous tablespoon cookie scoop. Roll each portion into a ball between your palms.
8. Step 8: Bake the cookies for 8 to 9 minutes until puffy and matte but still soft and slightly underbaked. Remove from oven, gently press a halved marshmallow, cut-side down, into the center of each cookie to adhere and slightly flatten the surface.
9. Step 9: Return the cookies to the oven for 3 to 5 minutes until set and the marshmallows puff. Optionally, broil or torch the marshmallows carefully until browned. Let cookies cool on the baking sheets before sprinkling lightly with cinnamon.
10. Step 10: Store cooled cookies in an airtight container at room temperature for up to 4 days.

Tips & Variations

• For a spicier kick, increase the cayenne pepper slightly or add a pinch of chili powder.
• Use mini marshmallows instead of halved regular ones for an evenly gooey center.
• Chill the dough overnight for deeper flavor and easier handling.
• Substitute bittersweet chocolate with semisweet for a sweeter cookie.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To reheat, warm briefly in a microwave or oven to soften the marshmallow center again if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours before baking. Chilling helps develop flavor and makes the dough easier to shape.

What can I use if I don’t have triple cocoa blend?

You can substitute an equal amount of unsweetened cocoa powder mixed with a little instant espresso powder for added depth, or simply use unsweetened cocoa powder alone.

Spiced Hot Cocoa Cookies with Marshmallow Middles Recipe

Print Recipe

★★★★★

4.8 from 93 reviews

These Spiced Hot Cocoa Cookies with Marshmallow Middles combine rich bittersweet chocolate and warm spices with a soft, fudgy texture and a gooey marshmallow center. Perfectly balanced with cinnamon and a hint of cayenne, these decadent cookies offer a delightful twist on classic hot cocoa flavors for a cozy treat.

• Author: Lila
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 40 minutes
• Yield: 10 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Mixture

• 1 cup (170g) bittersweet chocolate, chopped
• 6 tablespoons (85g) unsalted butter, cut into 6 pieces

Dry Ingredients

• 3/4 cup (90g) King Arthur Unbleached All-Purpose Flour
• 6 tablespoons (32g) King Arthur Triple Cocoa Blend
• 3/4 teaspoon baking powder
• 3/4 teaspoon table salt
• 3/4 teaspoon cinnamon
• 1/8 to 1/4 teaspoon ground cayenne pepper, optional

Wet Ingredients

• 2/3 cup (132g) granulated sugar
• 2 large eggs
• 1 teaspoon King Arthur Pure Vanilla Extract

Topping

• 10 marshmallows, halved crosswise
• cinnamon, for sprinkling

Instructions

1. Melt Chocolate and Butter: Place the chopped bittersweet chocolate and butter in a medium heatproof bowl. Set the bowl over a pot of simmering water and stir occasionally until melted and smooth. Alternatively, heat in a microwave-safe bowl at half power in 30-second bursts, stirring between intervals until smooth.
2. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, cocoa blend, baking powder, salt, cinnamon, and cayenne pepper (if using) until well combined.
3. Whip Sugar and Eggs: Using a stand mixer fitted with the whisk attachment, beat the granulated sugar and eggs at medium speed until the mixture is pale, voluminous, and ribbons when lifted, about 5 to 6 minutes. Alternatively, use an electric hand mixer with whisk attachments in a large bowl.
4. Add Chocolate Mixture and Vanilla: Pour the melted chocolate and butter mixture along with vanilla extract into the egg mixture. Mix with the whisk attachment for about 1 minute, scraping down the bowl sides to combine thoroughly.
5. Incorporate Dry Ingredients: Switch to the flat beater attachment and add the dry ingredient mixture. Mix until almost no flour remains, less than 30 seconds, then finish mixing and folding any dry bits with a spatula. Cover and refrigerate the dough for at least 1 1/2 to 2 hours, up to 24 hours, until very firm.
6. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper.
7. Scoop and Shape Dough: Using a tablespoon-sized cookie scoop (about 1 1/2 tablespoons or 28g), portion the dough and roll into balls between palms. Expect some chocolate residue on hands.
8. Initial Bake: Place the dough balls on the prepared baking sheets and bake for 8 to 9 minutes until cookies are puffy, matte, and still soft.
9. Add Marshmallows and Finish Baking: Remove cookies from the oven and gently press a halved marshmallow, cut-side down, into the center of each cookie to slightly flatten and crack the surface. Return to the oven and bake for an additional 3 to 5 minutes until cookies are set and marshmallows puff up. Optionally, broil or torch marshmallows until lightly browned.
10. Cool and Serve: Allow cookies to cool on baking sheets. Once cooled, dust lightly with cinnamon. Store cooled cookies in an airtight container at room temperature for up to 4 days.

Notes

• Use high-quality bittersweet chocolate for the best flavor.
• Adjust cayenne pepper amount to your heat preference or omit for no spice.
• Chilling the dough is critical for the right texture and handling.
• Do not overbake; cookies should remain soft and slightly underbaked before adding marshmallows.
• Broiling or torching marshmallows adds a caramelized flavor but is optional.
• Store cookies in an airtight container at room temperature, consuming within 4 days for freshness.

Keywords: hot cocoa cookies, spiced chocolate cookies, marshmallow cookies, winter dessert, holiday cookies