Marshmallow. Stuffed. Cookies. Does it get any better?! If you like chocolate, and you like marshmallows, then you have to make these cookies. They’re crispy on the outside, fudgy on the inside, and filled with a delicious, melty mallow. I can only recommend eating them warm since I popped mine in the microwave each time I wanted a cookie! That way, you’ll experience the hot cocoa cookie goodness in all its glory. I mean, marshmallows are just better when they’re melted!
These cookies are a pretty standard chocolate cookie – one you can customize by adding peppermint extract or a little cayenne pepper! – stuffed with a marshmallow pre-bake. I took large marshmallows and sliced them into thirds. You can get away with doing halves, too, if you want more marshmallow in your cookies. You’ll flatten your dough balls, place the marshmallow in the center, and then wrap the dough up and over the mallow. Them you’ll shape and smooth each cookie and bake! If your cookies come out a little puffy, you can gently tap the tops until they flatten a bit. Happy baking!
Marshmallow Hot Cocoa Cookies
Makes 15 cookies
6oz semisweet dairy-free chocolate, chopped*
1/3 cup coconut oil, solid
3/4 cup coconut sugar (or granulated sugar)
1 tsp vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 cup natural cocoa powder (regular, non-dutched)
1 tsp baking soda
1/2 tsp fine sea salt
5-8 big marshmallows
1.) Place a medium pot with about an inch of water over medium heat. In a heatproof bowl (big enough to sit on top of your pot) add the chopped chocolate and coconut oil. Place your bowl on the pan, making sure it doesn’t touch the water, and stir frequently until chocolate and coconut oil have totally melted; set aside to cool for 10 minutes.
2.) Whisk in the sugar, two eggs, and vanilla extract until totally combined. Sift in the flour, cocoa powder, baking soda, and salt. Gently fold the dry ingredients into the wet. Cover and refrigerate dough for 1 hour.
3.) Preheat your oven to 350°F and line a baking sheet with parchment paper. Prepare your marshmallows by cutting them into halves or thirds (I cut mine into thirds).
4.) Begin making your dough balls by scooping 2 Tbsp of dough. Flatten dough to a circle, placing the marshmallow in the middle. Wrap the dough up and over the marshmallow and shape the dough into a smooth, neat disc shape – think hockey puck. Alternatively, you can roll the dough into a ball, place on you baking sheet, and flatten with your fingers.
5.) Place cookies 6 at a time on your baking sheet and bake at 350°F for 7-9 minutes, or until cookies have spread. Let cookies rest for 1 minute on the baking sheet before transferring to a cooling rack. Use your fingers to gently press the tops of the cookies down if they look too puffy – I think this will depend on what kind of marshmallows you use; I’ve found that the “all-natural” variety doesn’t melt/spread as much as the regular ones (with corn syrup). Enjoy your cookies hot and fresh or warmed up! Store leftovers in an airtight container at room temp.
*I love the Pound Plus bars from Trader Joe’s. They have 54% and 72% cacao bars that are vegan-friendly. They’re super affordable, and they’re basically the only bar I use unless I splurge on something special