Rich Hot Chocolate Cookies with Marshmallow Swirl Recipe
Introduction
These rich hot chocolate cookies with a gooey marshmallow swirl are perfect for satisfying your sweet tooth. Soft, chocolaty, and with a hint of cinnamon, they bring cozy flavors to every bite. They’re easy to make and a delightful treat for any occasion.
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: Cream together the softened butter and sugar in a large bowl until light and fluffy, about 2-3 minutes.
- Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Step 4: In a separate bowl, whisk together the flour, cocoa powder, milk powder, cinnamon, and a pinch of salt.
- Step 5: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough.
- Step 6: Fold in the chocolate chunks and mini marshmallows carefully to distribute them evenly throughout the dough.
- Step 7: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Step 8: Bake for 10-12 minutes until the cookies are set but still soft in the center.
- Step 9: 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 marshmallows on top of each cookie halfway through baking.
- Swap out chocolate chunks for white chocolate or caramel bits for a different flavor twist.
- If you prefer a stronger cinnamon flavor, increase to 1½ teaspoons.
- Use room temperature ingredients to ensure smooth mixing and an even texture.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep marshmallows soft, place a slice of bread in the container to maintain moisture. For longer storage, freeze the cookies in a sealed bag for up to 2 months and thaw at room temperature before serving. Reheat briefly in the microwave for a warm, melty treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cocoa powder instead of Dutch-process cocoa?
Yes, regular cocoa powder works well in this recipe. It may slightly affect the flavor and color, but the cookies will still be delicious.
Can I substitute the milk powder for something else?
You can try using an equal amount of dry buttermilk powder or omit it entirely. Milk powder adds richness and tenderness, so leaving it out may change the texture slightly.
PrintRich Hot Chocolate Cookies with Marshmallow Swirl Recipe
These Rich Hot Chocolate Cookies with Marshmallow Swirl are a decadent treat combining the deep flavors of cocoa and milk powder with gooey mini marshmallows and melty chocolate chunks. Perfectly soft and chewy with a hint of cinnamon, these cookies are an indulgent dessert or snack that chocolate lovers will adore.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature before baking the cookies.
- 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 step is key for achieving a tender cookie texture.
- Add Eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. This helps create a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, milk powder, cinnamon, and a pinch of salt until evenly combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the creamed butter, sugar, and eggs mixture. Stir gently until just combined to avoid overmixing, which can make cookies tough.
- Fold in Chocolate and Marshmallows: Carefully fold in the chocolate chunks and mini marshmallows, distributing them evenly throughout the dough.
- Scoop Dough onto Baking Sheets: Drop spoonfuls of the cookie dough onto baking sheets lined with parchment paper or silicone mats, leaving about 2 inches of space between each cookie to allow spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookies are set but still soft in the center.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This prevents breakage and helps them firm up.
Notes
- Use softened butter rather than melted butter to achieve the best dough consistency.
- Do not overmix the batter to keep cookies tender and chewy.
- For even baking, rotate your baking tray halfway through the baking time if your oven heats unevenly.
- Mini marshmallows work best as they melt into the cookies without overwhelming the dough.
- Store cookies in an airtight container to maintain freshness and softness for up to 5 days.
Keywords: hot chocolate cookies, marshmallow cookies, chocolate chunk cookies, cocoa cookies, soft chewy cookies, dessert recipe
