Introduction

These rich hot chocolate cookies with a marshmallow swirl bring the cozy flavors of a warm drink into a soft, chewy treat. Loaded with chocolate chunks and gooey marshmallows, they are perfect for satisfying your sweet tooth on a chilly day.

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: Cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time until fully combined.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, milk powder, cinnamon, and a pinch of salt.
Step 4: Gradually add the dry ingredients to the creamed butter mixture, stirring until just combined.
Step 5: Gently fold in the chocolate chunks and mini marshmallows, being careful not to crush the marshmallows too much.
Step 6: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake for 10-12 minutes, until the edges are set but the centers remain soft.
Step 8: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra gooey marshmallows, add a few more pieces on top of each cookie just before baking.
Substitute chocolate chunks with white chocolate or dark chocolate for a different flavor profile.
If you prefer a nuttier taste, add ½ cup chopped walnuts or pecans to the dough.
To make the cookies gluten-free, use a gluten-free flour blend in place of all-purpose flour.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the cookies in a sealed bag for up to 3 months. To reheat, warm them in a low oven for a few minutes or microwave briefly to restore softness and melt the marshmallows slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Yes, you can chop regular marshmallows into smaller pieces before folding them into the dough to ensure they distribute evenly and melt well during baking.

Why are my cookies spreading too much?

If your cookies are spreading too much, try chilling the dough for 30 minutes before baking or adding a bit more flour to firm up the dough. Also, make sure your butter isn’t too soft or melted.

Rich Hot Chocolate Cookies with Marshmallow Swirl Recipe

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★★★★★

4.8 from 129 reviews

These Rich Hot Chocolate Cookies with a Marshmallow Swirl bring the perfect combination of deep cocoa flavor and gooey marshmallows, creating a decadent treat that’s sure to satisfy any chocolate lover’s cravings.

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

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

½ cup Butter (softened)
2 large Eggs

Add-ins

1 cup Chocolate Chunks
1 cup Mini Marshmallows

Instructions

Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s at the correct temperature when the cookies are ready to bake.
Cream butter and sugar: In a large bowl, beat together the softened butter and sugar for 2-3 minutes until the mixture is light and fluffy, creating a smooth base for your dough.
Add eggs: Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next to maintain the dough’s consistency.
Combine dry ingredients: In a separate bowl, whisk together the milk powder, cocoa powder, cinnamon, flour, and a pinch of salt to evenly distribute all the dry ingredients.
Mix wet and dry: Gradually add the dry mixture into the creamed butter and sugar, stirring just until combined to avoid overworking the dough which can make cookies tough.
Fold in add-ins: Gently fold the chocolate chunks and mini marshmallows into the dough, ensuring they are evenly distributed without melting.
Form cookies: Drop spoonfuls of dough onto lined baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes until the cookies are set but still soft in the center.
Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preserving their chewy texture.

Notes

Using softened butter helps in achieving a smoother, creamier dough.
Do not overmix once the dry ingredients are added to avoid dense cookies.
Mini marshmallows melt nicely into the batter, creating a gooey swirl effect.
Cookies can be stored in an airtight container at room temperature for up to 5 days.
For extra indulgence, serve warm with a glass of cold milk.

Keywords: hot chocolate cookies, marshmallow cookies, chocolate chunk cookies, soft cookies, cocoa cookies, winter dessert