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Hot Cocoa Cookies (Marshmallow Stuffed Chocolate Sugar Cookies)

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Ingredients

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Cookie Dough:

  • 2 cups (240g) all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, melted & cooled to room temp
  • 1 cup (198g) granulated sugar
  • ½ cup (107g) light brown sugar
  • 1 large egg, room temp
  • 1 large egg yolk, room temp
  • 1 tsp vanilla extract
  • ½ cup (42g) Valrhona (or other Dutch-process) cocoa powder

Stuffing & Rolling:

  • 1/3 cup (66g) granulated sugar
  • 15 Dandies Vegan Marshmallows

Instructions

  1. In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  2. In a large bowl, whisk melted & cooled butter with sugars until well combined. Whisk in egg, egg yolk, vanilla, and cocoa powder until fully combined.
  3. Using a silicone spatula, fold dry ingredients into cocoa mixture, making sure to hunt down and incorporate any hidden pockets of flour.
  4. Place cookie dough in fridge to chill while oven warms up.
  5. Heat oven to 350°F. Line 2 baking sheets with parchment paper. Pour sugar into a bowl.
  6. Retrieve slightly chilled cookie dough from fridge. Take 3 tablespoons (roughly 60g) of cookie dough and press into a patty. Place marshmallow in centre of patty, then wrap dough around marshmallow, pinching any seams to seal. Roll into a ball, then roll dough ball in sugar until fully coated. Place on prepared baking sheet.
  7. Repeat with 14 remaining cookies. Make sure to leave plenty of space between the dough balls on baking sheets, as these are big boys.
  8. Bake cookies for 13–14 minutes until edges are set. The marshmallows will puff up A LOT, but they will deflate as the cookies cool.
  9. Transfer baking sheets to wire racks. Allow cookies to cool for 5–10 minutes so they can firm up a wee bit before you move the cookies to wire racks to cool completely.
  10. Wanna feel extra cozy? Enjoy these cookies with a hot cup of cocoa!

Notes

Flavour Variations

  1. Mint Hot Cocoa: Slather marshmallow with 1 teaspoon Blake Hill Preserves Naked Chocolate Mint Spread before sealing up cookie dough.
  2. Cardamom Hot Cocoa: Replace vanilla extract with Burlap & Barrel Cardamom Extract.
  3. Mexican Hot Cocoa: Add 1 tsp ground cinnamon and 1/8 tsp cayenne to dry ingredients. Roll cookies in Beautiful Briny Sea Mexican Chocolate Sugar or Orange Chili Sugar.
  4. Dark Hot Cocoa: Swap OliveNation Black Cocoa Powder for the Dutch-process cocoa powder.
  5. Irish Hot Cocoa: Whisk together ½ cup (57g) confectioners' sugar and 1–2 Tbsp Baileys Irish Cream. (If necessary, add more confectioners' sugar or Baileys to achieve your desired consistency.) Drizzle over cooled cookies.

Slightly adapted from: Olives + Thyme

Find it online: https://recipes.fikabrodbox.com/hot-cocoa-cookies-marshmallow-stuffed-chocolate-sugar-cookies/