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These chocolate marshmallow treats have become my go-to winter baking fun. Each mouthful feels like drinking hot cocoa beside a warm fire while snuggled in your favorite blanket. That perfect mix of deep chocolate cookie base, stretchy marshmallow and smooth chocolate drizzle on top brings the ultimate comfort in sweet form. My home fills with the most amazing scent as they cook.
A Delightful Cookie Experience
I whipped these up for my daughter who adores chocolate and now everyone asks me how to make them. That fudgy base hiding the gooey melted marshmallow center makes folks grin from the first taste. They stay tender and yummy for several days, so they work great as treats packed into holiday gift boxes.
Everything You Need
- 1 cup unsweetened cocoa powder: Gives our treats that intense chocolate kick - I like to use Dutch process for a deeper flavor.
- 4 packets hot cocoa mix: Go with any brand you enjoy, just don't get the kind with tiny marshmallows mixed in.
- 1 bag large marshmallows: Cut them in half to make that amazing sticky middle.
- 2 good quality chocolate bars: They'll melt smoothly for our top layer.
- 2 sticks butter plus 1 1/2 cups mixed sugars: The key to getting that perfect chewy texture.
- 1/2 cup milk: Any type from your fridge will do just fine.
Kitchen Steps
- Mix Your Cookie Base
- Combine your cocoa, hot chocolate mix, butter, sugars and milk until it looks rich and smooth. Stick it in your fridge for a couple hours to get firmer.
- Time to Bake
- Form small balls from your dough and bake until they're just barely set. Push marshmallow halves into the middle and watch them get all gooey in the oven.
- Add the Finishing Touch
- After your cookies cool down, melt those chocolate bars until they're velvety. Drizzle it over your marshmallow-topped treats and let it work its charm.
Make Them Your Own
I sometimes swap in my peanut butter cookie mix as the base for a twist on campfire treats. You can go with dark or milk chocolate for topping - whatever you fancy most. During Christmas, I love adding crushed candy canes on the wet chocolate layer.
Keep Them Fresh
These goodies stay tasty in an airtight container for around 5 days. Just wait for the chocolate to harden fully before you stack them up. I enjoy wrapping them in cute boxes with tissue for holiday presents - everyone gets so excited when they look inside.
My Baking Secrets
Don't skip chilling your dough as it makes forming so much simpler. Grab kitchen scissors to cut marshmallows clean and easy. Treat yourself to fancy chocolate bars for the topping as they melt way better than chips and look super fancy.
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Frequently Asked Questions
- → Why chill the dough for hours?
Chilling hardens the butter and develops the cookie's flavor. This sticky dough also becomes easier to handle and bakes better without spreading too much.
- → Why skip chocolate chips for topping?
Chips don't melt properly because of stabilizers. Use baking chocolate instead for smooth, lovely melted chocolate.
- → Can I swap cocoa mix with liquid hot chocolate?
Stick with dry cocoa mix since liquid will throw off the texture. Extra cocoa powder works fine if you're out of mix.
- → Why squash the marshmallow halfway through?
This step softens the marshmallow perfectly. Spreading it prevents a burn and gets the gooey texture spot on.
- → Can these cookies last in the freezer?
Sure, freeze the dough or baked cookies for about three months. Just keep in mind thawed ones might have patterned chocolate or some moisture.
- → Why only natural cocoa powder?
Natural cocoa reacts differently with baking soda than Dutch-process. This unique reaction ensures the texture and rise come out just right.
- → What if marshmallows are all too big?
Use kitchen scissors to slice them in half. Regular-sized ones always work better than the mini or giant marshmallows.