Spiced Hot Cocoa Cookies with Marshmallow Middles Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper.
- 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.
- 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.
- 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.
- 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
