Hot Cocoa Bomb Cookies
This rich, soft, and chewy hot cocoa cookie has a giant gooey surprise in the middle! It’s stuffed with a marshmallow, making these Hot Cocoa Bomb Cookies da bomb.
Servings: 20 large cookies
Ingredients
- 1 1/2 cups (333g) salted butter, softened
- 1 1/2 cups (369g) brown sugar
- 1/2 cup (115g) granulated sugar
- 3 eggs
- 2 Tbsp corn syrup
- 1 Tbsp vanilla extract
- 4 cups (608g) all-purpose flour
- 1 cup (120g) dutch processed cocoa
- 1/2 cup (70g) hot cocoa mix, powder only
- 1 Tbsp cornstarch
- 2 tsp baking soda
- 1 tsp salt
- 20 regular sized marshmallows
- Sugar/Hot cocoa powder mix, for rolling (1/4 cup granulated sugar, ¼ hot cocoa mix)
- 2/3 cup milk chocolate chips, melted
Instructions
- Preheat the oven to 375°F (190°C) and line your baking sheets with parchment paper or silicone baking mats.
- Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture. This typically takes about 2 minutes.1 1/2 cups (333g) salted butter, softened, 1 1/2 cups (369g) brown sugar, 1/2 cup (115g) granulated sugar
- Add in the eggs, corn syrup and 1 Tbsp of vanilla. Mix until thoroughly combined.3 eggs, 2 Tbsp corn syrup, 1 Tbsp vanilla extract
- Next, add the flour, cocoa, hot cocoa mix, cornstarch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.4 cups (608g) all-purpose flour, 1 cup (120g) dutch processed cocoa, 1/2 cup (70g) hot cocoa mix, powder only, 1 Tbsp cornstarch, 2 tsp baking soda, 1 tsp salt
- Scoop out the dough using a #12 cookie scoop (1/3 cup) and flatten into a ½” thick disk.
- Place a whole marshmallow in the center of each disk and pull the dough up around the marshmallow, enclosing it completely. Smooth out the dough until you have a thick puck-like shape.20 regular sized marshmallows
- Roll the sides and top of the puck into your sugar/hot cocoa mix, if desired.Sugar/Hot cocoa powder mix, for rolling
- Arrange 6 cookies on your prepared baking sheet. Bake for 7-9 mins or until the dough no longer looks glossy and cracks begin to form.
- As soon as the cookies come out of the oven press down slightly to help shape the cookies, but do not overdo it, as they will deflate some as the marshmallow cools.
- Allow the cookie to cool completely on the cookie sheet.
- Once cool, drizzle the tops of each cookie with melted chocolate chips, and add your desired sprinkles/toppings.2/3 cup milk chocolate chips, melted
- Allow the chocolate to set before serving (you can speed this process up in the refrigerator).
- Store in an airtight container on the counter for up to three days. Enjoy!
