Rich Hot Chocolate Cookies with Marshmallow Swirl Recipe

Introduction

These rich hot chocolate cookies with a gooey marshmallow swirl are the perfect treat for cozy afternoons or special occasions. Combining deep cocoa flavor with melty chocolate chunks and soft marshmallows, they bring warmth and comfort in every bite.

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) and line baking sheets with parchment paper.
2. Step 2: In a large bowl, 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.
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 ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep cookies tender.
5. Step 5: Fold in the chocolate chunks and mini marshmallows evenly throughout the dough.
6. Step 6: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Step 7: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft.
8. Step 8: 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, add a few more mini marshmallows on top of each cookie before baking.
• Try using dark or white chocolate chunks for a different twist on flavor.
• Sprinkle a pinch of sea salt on each cookie before baking to enhance the chocolate taste.
• To keep cookies soft longer, store them with a slice of bread in an airtight container.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed bag for up to 3 months. To reheat, warm them in the oven at 300°F (150°C) for about 5 minutes to restore their softness and melty marshmallow texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the milk powder?

Milk powder adds richness and a subtle creaminess, but if you don’t have it, you can omit it or replace with an equal amount of additional flour. The cookies will still be delicious but slightly less creamy.

Will the marshmallows burn in the oven?

When folded inside the dough and baked at 350°F for 10-12 minutes, the marshmallows become soft and gooey rather than burnt. To avoid browning too much, you can add extra marshmallows on top halfway through baking or cover the cookies loosely with foil if needed.

Rich Hot Chocolate Cookies with Marshmallow Swirl Recipe

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★★★★★

4.7 from 103 reviews

Enjoy these rich hot chocolate cookies swirled with gooey mini marshmallows and studded with chocolate chunks. Perfectly soft and flavorful with a hint of cinnamon, these cookies are a delicious treat for any chocolate lover.

• Author: Daniel
• 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
• 1½ cups Flour
• 1 teaspoon Cinnamon
• Pinch of Salt

Wet Ingredients

• ½ cup Butter (softened)
• 1 cup Sugar
• 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 get it ready for the cookies.
2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which should take about 2-3 minutes. This process helps incorporate air to create a tender cookie.
3. Add Eggs: Beat in the eggs one at a time until they are fully combined with the butter and sugar mixture, ensuring 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 the dry ingredients.
5. Combine Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined to avoid overworking the dough.
6. Fold in Chocolate and Marshmallows: Carefully fold in the chocolate chunks and mini marshmallows, ensuring they are evenly distributed throughout the dough without melting.
7. Shape Cookies: Drop spoonfuls of the cookie dough onto baking sheets lined with parchment paper or silicone mats, spacing them about 2 inches apart to allow for spreading.
8. Bake: Bake in the preheated oven for 10-12 minutes. The cookies should be set but still soft in the center.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.

Notes

• For extra gooey marshmallows, you can slightly press some mini marshmallows on top of the cookies right after baking.
• Store cookies in an airtight container at room temperature for up to 3 days.
• If you prefer crispier cookies, bake for an additional 1-2 minutes, but watch closely to prevent burning.
• You can substitute chocolate chunks with chocolate chips if preferred.

Keywords: hot chocolate cookies, marshmallow cookies, chocolate chunk cookies, cinnamon cookies, chocolate dessert