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The foundation of any great cookie begins with butter and sugars. For our Marshmallow-Surprise Hot Cocoa Cookies, softened unsalted butter is essential. Softened butter not only ensures a creamy texture but also allows for better incorporation of ingredients, leading to a tender cookie. The use of unsalted butter gives you control over the saltiness, allowing you to season your cookies to your liking.

Marshmallow-Surprise Hot Cocoa Cookies

Indulge in the cozy warmth of Marshmallow-Surprise Hot Cocoa Cookies, a delightful treat for chilly evenings and festive gatherings! These cookies combine rich cocoa and melted marshmallows for a gooey surprise in every bite. Perfect for holiday celebrations, this recipe offers step-by-step instructions and ingredient insights to elevate your baking game. Bring the nostalgic joy of hot cocoa into your kitchen and enjoy a heartwarming experience! #Cookies #Baking #MarshmallowSurprise #ComfortFood #HotCocoaCookies
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

2 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 cup semi-sweet chocolate chips

1 cup mini marshmallows

½ cup crushed peppermint candies (optional for a festive twist)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.

    Make the Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer.

      Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.

        Combine Dry Ingredients: In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

          Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips and mini marshmallows, ensuring they are evenly distributed throughout the dough.

            Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

              Bake: Bake in the preheated oven for 10-12 minutes. The edges should be set, but the centers will look slightly underbaked; this is perfect for a chewy texture.

                Add More Marshmallows (Optional): If desired, remove cookies from the oven halfway through baking and press a few additional mini marshmallows on top of each cookie for extra gooeyness. Return to the oven to finish baking.

                  Cool: Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                    Serve: Enjoy these delightful cookies warm or at room temperature, perhaps with a glass of milk or a cup of hot cocoa for the ultimate sweet experience!

                      Prep Time: 20 minutes | Total Time: 35-40 minutes | Servings: 24 cookies