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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


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


  • 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


  • 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.


  • 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.