Name: Rich Hot Chocolate Cookies with Marshmallow Swirl Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 ½ cups Flour; 1 cup Milk Powder; ½ cup Cocoa Powder; 1 teaspoon Cinnamon; Pinch of Salt; ½ cup Butter, softened; 1 cup Sugar; 2 large Eggs; 1 cup Chocolate Chunks; 1 cup Mini Marshmallows

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Introduction

These rich hot chocolate cookies with a marshmallow swirl are a perfect treat for any chocolate lover. Soft, flavorful, and topped with gooey mini marshmallows, they bring warm comfort in every bite. Ideal for cozy afternoons or festive gatherings.

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. 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 mixture to the creamed butter and sugar mixture, mixing just until combined to avoid overworking the dough.
Step 5: Gently fold in the chocolate chunks and mini marshmallows, distributing them evenly throughout the dough.
Step 6: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Step 7: Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft.
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 marshmallow centers, press a few additional mini marshmallows onto each cookie immediately after baking.
Swap chocolate chunks for white chocolate or peanut butter chips for a different flavor twist.
Add a pinch of espresso powder to intensify the chocolate flavor without detectable coffee notes.
Use gluten-free flour to make these cookies suitable for gluten-sensitive diets.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep marshmallows soft and melty, avoid refrigerating. Reheat gently in the microwave for 10-15 seconds if you want a warm, gooey treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute milk powder with regular milk?

Milk powder helps achieve the right dough consistency and adds richness. Using regular milk will alter the texture and may require adjusting dry ingredients. It’s best to stick with milk powder for this recipe.

Why are my cookies spreading too much?

Cookies may spread if the butter is too warm or if the dough is overmixed. Make sure butter is softened but not melted, and mix the dough just until combined. Chilling the dough for 30 minutes before baking can also help control spreading.