Marshmallow STUFFED Hot Cocoa Cookies

This Week's Challenge: Stuffed

The Starving Chef Blog
Marshmallow STUFFED Hot Cocoa Cookies

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

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

These hot-chocolate infused cookies are STUFFED with marshmallows, and then topped with EVEN MORE MARSHMALLOWS.

It's all my favorite things (marshmallows) about hot chocolate (the marshmallows) in one delicious (marshmallow-stuffed) cookie.

Categories: Dessert , 52 Weeks of Cooking , Holiday Recipes , As Seen in Mimi

Tags: Chocolate , Cookies , Marshmallows , Hot Chocolate , Cocoa

The Starving Chef Blog

Marshmallow STUFFED Hot Cocoa Cookies

Prep Time: 10 minutes

Cook Time: 10-15 per batch

Makes ~ 24 cookies


The Starving Chef Blog
  • 3 packages hot chocolate mix (I used Swiss Miss packets)
  • 3 1/2 cups flour
  • 1 cup butter, room temperature
  • 1 cup white sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 3 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 package mini chocolate chips
  • 1 package regular size marshmallows
  • 1 cup marshmallow bits (dehydrated kind) + more for topping
  • white crystal sugar sprinkles, optional for topping

Here's How:

The Starving Chef Blog
  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 until smooth, followed by the unsweetened cocoa powder.
  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 2-3 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!

Mouth Feel

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