Dessert

Rich Hot Chocolate Cookies with Marshmallow Swirl Recipe

ByAndria Russo February 16, 2026February 16, 2026

Introduction

These Hot Chocolate Cookies with Marshmallow Swirl are a delightful treat for chocolate lovers. Soft, rich, and full of melty marshmallow goodness, they bring cozy warmth to any day. Perfect for sharing or enjoying with a cup of cocoa.

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 Marshmallows (mini)
1 teaspoon Cinnamon
A pinch of Salt

Instructions

Step 1: Preheat your oven to 350°F (175°C).
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 well 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 into the creamed butter and sugar mixture. Mix until just combined, avoiding overmixing.
Step 5: Gently fold in the chocolate chunks and mini marshmallows, distributing them evenly throughout the dough.
Step 6: Drop spoonfuls of dough onto lined baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 7: Bake for 10-12 minutes until the cookies are set but still soft in the center.
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 mini marshmallows on top of each cookie dough ball before baking.
Substitute dark chocolate chunks for a richer chocolate flavor.
If you prefer, swap cinnamon for a teaspoon of espresso powder to enhance the chocolate taste.
Use parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep marshmallows soft, place a slice of bread in the container to retain moisture. Reheat gently in the microwave for 10-15 seconds to refresh the melty texture.