Rich Hot Chocolate Cookies with Marshmallow Swirl Recipe

Introduction

These rich hot chocolate cookies with a marshmallow swirl are a delightful treat for chocolate lovers. With gooey marshmallows and chunks of chocolate baked into a soft, cocoa-infused dough, they bring cozy warmth to any snack time.

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

1. Step 1: Preheat your oven to 350°F (175°C).
2. 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 well combined.
3. Step 3: In a separate bowl, whisk together the flour, cocoa powder, milk powder, cinnamon, and a pinch of salt.
4. Step 4: Gradually add the dry mixture into the creamed butter and sugar, mixing until just combined.
5. Step 5: Gently fold in the chocolate chunks and mini marshmallows.
6. Step 6: Drop spoonfuls of dough onto lined baking sheets, spacing them about 2 inches apart.
7. Step 7: Bake for 10-12 minutes until the cookies are set but still soft in the center.
8. Step 8: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use dark chocolate chunks for a richer flavor or white chocolate for a sweet contrast.
• For extra gooey marshmallows, press a few additional mini marshmallows on top of each cookie dough ball before baking.
• Add a pinch of instant coffee powder to deepen the chocolate flavor without overpowering the sweetness.
• Substitute butter with coconut oil for a subtle tropical twist and dairy-free option.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. To reheat, warm gently in the microwave for 10-15 seconds to revive the gooey marshmallows.

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 to ensure they distribute evenly throughout the cookie dough and melt nicely during baking.

Will the cookies be too soft with marshmallows inside?

The marshmallows add a soft, chewy texture, but the cookies will hold their shape well if you avoid overbaking. Baking for 10-12 minutes is ideal to keep them soft yet set.

Rich Hot Chocolate Cookies with Marshmallow Swirl Recipe

Print Recipe

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5 from 429 reviews

Experience the ultimate indulgence with these Rich Hot Chocolate Cookies featuring a delightful marshmallow swirl. Combining the deep flavors of cocoa and milk powder with gooey marshmallows and melty chocolate chunks, these cookies offer a perfect balance of sweetness and texture in every bite.

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

Ingredients

Scale 1x2x3x

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

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies evenly.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes. This step helps create a tender cookie texture.
3. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, to maintain a smooth batter.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, milk powder, cinnamon, and a pinch of salt to evenly distribute all dry elements.
5. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the creamed butter and sugar mixture. Stir gently until just combined to avoid overmixing, which can make cookies tough.
6. Fold in Add-ins: Carefully fold in the chocolate chunks and mini marshmallows, distributing them evenly throughout the dough without deflating it.
7. Shape Cookies: Drop spoonfuls of the cookie dough onto baking sheets lined with parchment paper or a silicone mat, spacing them about 2 inches apart to allow for spreading.
8. Bake: Place the baking sheets in the preheated oven and bake the cookies for 10 to 12 minutes, or until the edges are set but the centers are still soft.
9. Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, preserving their soft center and chewy texture.

Notes

• Ensure butter is softened to room temperature for easier creaming and better cookie texture.
• Do not overmix the dough once dry ingredients are added to prevent tough cookies.
• You can substitute mini marshmallows with regular marshmallows cut into smaller pieces if desired.
• Cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
• For a stronger cinnamon flavor, consider adding an extra ¼ teaspoon according to taste.

Keywords: hot chocolate cookies, marshmallow cookies, chocolate chunk cookies, cocoa cookies, dessert recipe, baking cookies