Marshmallow Stuffed Hot Cocoa Cookies
These 1-bowl dark chocoalte cookies are stuffed with marshmallows, drizzled with melted chocolate, and SO fun to eat. They're dairy-free, made with whole wheat flour, and bake in just six minutes!
Ingredients
- 1/2 cup extra virgin olive oil
- 3/4 cup coconut sugar can sub brown sugar or sucanat
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1 cup all-purpose or white whole wheat flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 8 large marshmallows all-natural, such as Dandies brand
- 1/4 cup dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper.
- Whisk together the oil, sugar, and egg in a large bowl. Add cocoa powder, flour, baking powder + soda, and salt, and mix well to combine.
- Divide the dough into 16 (approx. 2-Tablespoon sized) balls and place 8 of them onto the sheet pan. I use a small cookie scoop to make them all even, but you could also divide the dough in half, then divide each half into 8 to ensure you will have 16 evenly sized balls of dough!
- Press the 8 dough balls on the sheet pan down to flatten slightly, making them slightly larger than the size of your marshmallows. Sit a marshmallow on top of each.
- Use the remaining 8 balls of dough to cover the marshmallows. I like to flatten each ball of dough in my palm until its about 3 inches across, then lay it over each marshmallow.
- When all cookies are covered, pick each one up and roll between your palms, squishing and pressing to make sure cookie dough completely covers the marshmallows.
- Bake cookies for 6-7 minutes, or until dough on top looks set. Note: DO NOT OVERBAKE as the cookies will become dry and crumbly- we're really only cooking a thin layer of dough on the top and bottom, as it's just marshmallow in the center, so they will not need more than 7 minutes.
- Let cookies cool for 10 minutes on the pan, then heat chocolate chips and coconut oil (in the microwave in 10 second increments, or in a very small pot on the stove over the lowest possible heat) until melted. Drizzle each cookie with a spoonful of chocolate.
- Eat cookies immediately, while still warm and messy, or let cool compltely and store in an airtight container for up to 4 days.
Notes
It is extremely important to choose an all-natural marshmallow for these cookies. I find Dandies brand in most major grocery stores, and the Trader Joe's ones are quite similar as well. Regular (Kraft Jet-Puffed) marshmallows will expand in the oven and your cookies will all burst/melt everywhere.
This is my favorite flour for baking. It’s local to me, made from organically grown wheat, freshly milled, and stone ground for maximum nutrients. Use the code BakedGreens15 to save 15% off purchases on their website!