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Spiced Hot Cocoa Cookies with Marshmallow Middles Recipe

★★★★★

4.7 from 125 reviews
  • Author: Thomas
  • Total Time: 2 hours 35 minutes
  • Yield: 10 cookies 1x

Description

These Spiced Hot Cocoa Cookies with Marshmallow Middles are soft, rich chocolate cookies infused with warming spices like cinnamon and a hint of cayenne pepper for an exciting kick. The cookies are baked until just underdone, then topped with toasted marshmallow halves that melt into a gooey, delightful center, perfect for cozy gatherings or a festive treat.

Ingredients

Scale

Chocolate Mixture

  • 1 cup (170g) bittersweet chocolate, chopped
  • 6 tablespoons (85g) unsalted butter, cut into 6 pieces

Dry Ingredients

  • 3/4 cup (90g) King Arthur Unbleached All-Purpose Flour
  • 6 tablespoons (32g) King Arthur Triple Cocoa Blend
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon table salt
  • 3/4 teaspoon cinnamon
  • 1/8 to 1/4 teaspoon ground cayenne pepper, optional

Wet Ingredients

  • 2/3 cup (132g) granulated sugar
  • 2 large eggs
  • 1 teaspoon King Arthur Pure Vanilla Extract

Final Touches

  • 10 marshmallows, halved crosswise
  • cinnamon, for sprinkling

Instructions

  1. Melt Chocolate and Butter: Place the chopped bittersweet chocolate and butter in a medium heatproof bowl. Set this over a pot of gently simmering water and stir occasionally until melted and smooth. Alternatively, microwave at half power in 30-second intervals, stirring between until fully melted and combined.
  2. Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, salt, cinnamon, and optional cayenne pepper until thoroughly combined.
  3. Whip Eggs and Sugar: Using a stand mixer fitted with the whisk attachment, combine the granulated sugar and eggs. Whip on medium speed for 5 to 6 minutes until the mixture is pale, voluminous, and ribbons when the whisk is lifted. You can also use a hand mixer with whisk attachments.
  4. Combine Chocolate and Vanilla: Add the melted chocolate-butter mixture and vanilla extract to the whipped eggs and sugar. Mix on medium speed with the whisk attachment for about one minute until well blended. Scrape the sides and bottom, then mix again.
  5. Add Dry Ingredients to Wet: Switch to the flat beater attachment and add the dry ingredient mixture. Mix briefly until almost no flour remains, under 30 seconds. Finish incorporating any remaining bits with a spatula. Cover the dough and refrigerate for 1 1/2 to 2 hours, or up to 24 hours, until very firm.
  6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper.
  7. Shape Dough Balls: Scoop 1 1/2 tablespoon portions (about 28g) of cold dough. Roll each portion between your palms into smooth balls approximately 1 1/2 inches wide. Be mindful this process may leave a chocolate film on your hands.
  8. Initial Bake: Place the dough balls onto the prepared baking sheets and bake for 8 to 9 minutes until the cookies appear puffy, matte, and still soft and underbaked.
  9. Add Marshmallows and Final Bake: Remove the cookies from the oven. Gently press a halved marshmallow, cut-side down, into the center of each cookie to adhere it and slightly flatten the surface. Return the cookies to the oven for 3 to 5 minutes until the cookies set and marshmallows have puffed. Optionally, broil briefly or use a kitchen torch to brown the marshmallows.
  10. Cool and Serve: Let the cookies cool completely on the baking sheets. Dust lightly with cinnamon before serving. Store in an airtight container at room temperature for up to 4 days.

Notes

  • For a spicier kick, increase the cayenne pepper up to 1/4 teaspoon or omit for no heat.
  • Use a generous tablespoon cookie scoop to ensure uniform cookie sizes.
  • Chilling the dough is essential to help the cookies hold their shape and to enhance flavors.
  • Broiling the marshmallows briefly after baking creates a toasted finish and deeper flavor.
  • Store cookies in an airtight container to maintain softness up to 4 days.
  • For best results, use high-quality bittersweet chocolate and cocoa powder.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: spiced hot cocoa cookies, marshmallow cookies, chocolate cookies, cocoa cookies, holiday cookies, soft cookies, cinnamon cookies, cayenne pepper cookies

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