Dessert

Rich Hot Chocolate Cookies with Marshmallow Swirl Recipe

ByOlivia Monroe February 15, 2026February 15, 2026

Introduction

These rich hot chocolate cookies with a gooey marshmallow swirl bring the warmth and comfort of your favorite winter drink straight to your cookie jar. Soft, chocolatey, and studded with melty chocolate chunks and mini marshmallows, they are perfect for cozy afternoons or festive treats.

A close-up of a single chocolate cookie with two layers placed on a white marbled surface. The bottom layer is thick, dark brown, and slightly cracked with a soft texture. The top layer is a dollop of creamy white frosting in the center, swirled with dark brown chocolate drizzle forming irregular patterns. There is a light dusting of powdered sugar over the frosting and cookie edges, adding a soft white speckled effect. Surrounding the cookie are parts of three other similar cookies and a white bowl partially shown at the top left corner. photo taken with an iphone --ar 4:5 --v 7

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
A 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 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 another 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. Stir gently until just combined to avoid overmixing.
Step 5: Fold in the chocolate chunks and mini marshmallows carefully, 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 for spreading.
Step 7: Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers remain 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 a deeper chocolate flavor, substitute half the cocoa powder with dark cocoa powder.
Use flavored marshmallows, such as vanilla or caramel, to add a unique twist.
Chill the dough for 30 minutes before baking to reduce spreading and enhance texture.
Replace chocolate chunks with white chocolate or peanut butter chips for a different taste.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months and thaw at room temperature before serving. Reheat briefly in the microwave for a warm, gooey treat.

How to Serve

Four dark brown chocolate cookies with a crinkled texture are placed on a surface that appears as a white marbled texture but in the image looks like rustic brown wood. Each cookie has a dollop of white cream in the center, topped with swirls of darker melted chocolate and a light sprinkling of powdered sugar. The cream is smooth and slightly glossy, contrasting with the rough texture of the cookie edges. A white ceramic bowl with speckled edges filled with a dark chocolate drink is partially visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, regular cocoa powder works well for this recipe. Just be aware it may slightly change the acidity and flavor balance, but the cookies will still be delicious.

Why are my marshmallows melting completely in the cookies?

Mini marshmallows tend to melt during baking, creating gooey pockets. To retain some shape, fold them in gently and consider adding a few more marshmallows on top of each cookie before baking.