Introduction

These rich hot chocolate cookies with a marshmallow swirl offer a perfect blend of deep cocoa flavor and gooey sweetness. Soft on the inside with melty chocolate chunks and mini marshmallows, they make an irresistible treat for any chocolate lover.

Rich Hot Chocolate Cookies with Marshmallow Swirl Recipe - Recipe Image

Ingredients

1 cup Milk Powder
½ cup Cocoa Powder
1 cup Sugar
½ cup Butter (softened)
1½ cups Flour
2 large Eggs
1 cup Chocolate Chunks
1 cup Mini Marshmallows
1 teaspoon Cinnamon
pinch of Salt

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Step 3: Beat in the eggs one at a time until fully combined and smooth.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, milk powder, cinnamon, and a pinch of salt.
Step 5: Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough.
Step 6: Gently fold in the chocolate chunks and mini marshmallows, distributing them evenly throughout the dough.
Step 7: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 8: Bake for 10-12 minutes until the cookies are set around the edges but still soft in the center.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra gooey marshmallows, press a few mini marshmallows onto the tops of the cookies right after baking.
Use dark or milk chocolate chunks depending on your preferred chocolate intensity.
Add a pinch of espresso powder to enhance the chocolate flavor without making the cookies taste like coffee.
Substitute mini marshmallows with chopped toasted nuts for a crunchier texture.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep the marshmallows soft, place a slice of bread in the container. Reheat gently in a microwave for 10-15 seconds to soften the chocolate and marshmallows before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of chunks?

Yes, regular chocolate chips work fine and will melt similarly, though chunks give a chunkier texture to the cookie.

Will the marshmallows melt completely during baking?

The mini marshmallows gently melt and create a swirl of gooey sweetness inside the cookie without completely disappearing.

Rich Hot Chocolate Cookies with Marshmallow Swirl Recipe

Print Recipe

★★★★★

4.9 from 131 reviews

Delight in these Rich Hot Chocolate Cookies with Marshmallow Swirl, a perfect combination of creamy cocoa, sweet marshmallows, and gooey chocolate chunks baked to perfection. These cookies bring the comforting flavors of hot chocolate into a delicious treat ideal for any occasion.

Author: Ella
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

½ cup Butter, softened
1 cup Sugar
2 large Eggs

Dry Ingredients

1½ cups Flour
1 cup Milk Powder
½ cup Cocoa Powder
1 teaspoon Cinnamon
Pinch of Salt

Add-ins

1 cup Chocolate Chunks
1 cup Mini Marshmallows

Instructions

Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cookies evenly.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar using a mixer until the mixture is light and fluffy, usually about 2 to 3 minutes. Then, beat in the eggs one at a time until fully incorporated and smooth.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, milk powder, cinnamon, and a pinch of salt, making sure that everything is well combined and free of lumps.
Combine Mixtures: Gradually add the dry ingredients into the creamed butter and sugar mixture. Stir gently and mix just until combined; be careful not to overmix to keep the cookies tender.
Add Chocolate and Marshmallows: Fold in the chocolate chunks and mini marshmallows carefully so they are evenly distributed but the marshmallows do not break down too much.
Form Cookies and Bake: Drop spoonfuls of cookie dough onto baking sheets lined with parchment paper, maintaining about 2 inches between each to allow spreading. Bake them in the preheated oven for 10 to 12 minutes, until the edges are set but the centers remain soft.
Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without breaking.

Notes

For extra gooey marshmallows, add a few more mini marshmallows on top of each cookie just before baking.
If you prefer a less sweet cookie, reduce the sugar to ¾ cup.
Store cookies in an airtight container at room temperature for up to 5 days.
For a richer flavor, use dark cocoa powder instead of regular cocoa powder.

Keywords: hot chocolate cookies, marshmallow cookies, chocolate chunk cookies, baked cookies, dessert recipe