Annika Eats

Hot Cocoa Cookies

A crispy crackly cookie on the outside with a marshmallow center that is filled with cocoa, sugar and all the makings for a perfect hot chocolate drink. In cookie form though.

I am a sucker for anything hot chocolate. I love out new recipes, remaking old ones, incorporating them into my baking and using the flavors to inspire to make new desserts. These Hot Cocoa Cookies are Hot Chocolate in a solid cookie form. They are packed with all the right flavors but the textures of the cookie and the melting marshmallow add for a very satisfying feeling with each bite. 

This cookie dough is honestly the simplest one you can make. It has a few ingredients and everything gets mixed together to form a ball of dough. Which is then stuffed with a giant marshmallow, that is rolled in granulated sugar and baked until it has spread and the marshmallow has melted. 

Let us look at the ingredients for the cookie real quick, we need: castor sugar, brown sugar and granulated sugar (you can’t skip the granulated sugar as it is needed to roll the dough in before baking), cocoa powder (the best you can find), giant marshmallows (the campfire toasting kind), flour, baking powder, oil, butter, cornflour and egg. I like using a pinch of sea salt flakes on the top. To make these cookie eggless you can use 2 flaxseed eggs instead. Any vegan butter works well here so turn these into dairy free treats in no time. 

There is really no rocket science to this cookie. If I have to mention any pressure points it would be to ensure that you weigh your ingredients out accurately. Another important point would be to wrapping the marshmallows with the cookie dough well before rolling in granulated sugar – this is to ensure that the cookie bakes at the same time the marshmallow does. The last point to keep in mind is, never over bake the cookie. The cookie will be soft when you take it out of the oven however it will firm up as it cools down. Be patient. 

I like using a flat spatula to transfer the cookie from the baking tray to the wire rack. Cooling the cookies on a wire rack is essential as the marshmallow shouldn’t dry out with the excessive heat. Once they are baked the cookies last in the fridge for up to a week at room temperature in an air tight container. The raw cookie dough balls with the marshmallows can be stored in the freezer for up to 1 month, let them thaw for 30 mins before baking, roll in the granulated sugar and bake as usual. 

Dunk these in milk, coffee or even hot chocolate and let it warm you up this winter. If there are any cookies I can a handful in one go, it would have to be these babies. You can watch how I made it on the ninja bake along here. Happy Baking Ninjas!

Hot Cocoa Cookies

A crispy crackly cookie on the outside with a marshmallow center that is filled with cocoa, sugar and all the makings for a perfect hot chocolate drink. In cookie form tho.
Prep Time 15 mins
Cook Time 12 mins
Chill Time 10 mins
Course Dessert, Sweet tooth, cookie, tea time
Cuisine American
Servings 8 Large Cookies

Equipment

  • Large mixing bowl
  • Fork
  • Baking tray
  • Baking paper
  • Flat spatula

Ingredients
  

  • 60 gm Butter
  • 100 gm Soft brown sugar
  • 25 gm Castor sugar
  • 1 Egg
  • 20 ml Oil
  • 120 gm Flour
  • 10 gm Cornflour
  • 15 gm Cocoa powder
  • 5 gm Baking powder
  • 8 Large Marshmallows

To Roll

  • 45 gm Granulated sugar
  • Pinch of salt

Instructions
 

  • In a bowl add your dry ingredients and stir together until combined. Add butter and rub together until fine bread crumbs.
  • Add the oil and egg and stir together until you get a rough dough. Using your hands bring the mixture together to form a dough.
  • Leave to chill for 5 mins in the fridge.
  • Preheat the oven to 180℃ and Line a baking tray with baking paper.
  • Divide the dough into 8 balls and flatten it out in your palm, add the marshmallow and using the dough, cover it using your palms. Roll into the granulated sugar and chill for 5 mins.
  • Bake for 10 -12 mins until just baked through, the cookie will have spread and the marshmallow will have melted. It is ok if the marshmallow has burst out onto the baking tray.
  • Wait for 2 minutes before using a flat spatula to transfer them onto a wire rack.
  • Leave to cool for 10 mins before eating.

Notes

  • You can make these eggless by replacing the egg with 2 flaxseed eggs.
  • Any vegan butter works well in place of the regular butter here.
  • Be patient to wrap the marshmallows in the cookie dough. If you can add more marshmallows go for it.
  • Do not over bake the cookies, they should be soft with you take them out of the oven.
  • Let them finish cooling on a wire rack.
Share on facebook
Share on email
Share on linkedin
Share on whatsapp
Share on twitter
Share on pinterest

Comment