Dessert

Rich Hot Chocolate Cookies with Marshmallow Swirl Recipe

BySarah Summers February 16, 2026February 16, 2026

Introduction

These rich hot chocolate cookies with a marshmallow swirl are a comforting treat that combines deep chocolate flavor with melty marshmallows in every bite. Perfect for cozy evenings or sharing with friends, they bring the warmth of a hot cocoa into cookie form.

The image shows four round chocolate cookies with a dark brown color and a textured, cracked surface. Each cookie has a single dollop of white, creamy frosting in the center, topped with a swirl of melted dark chocolate and a light dusting of powdered sugar. The cookies are placed on a rustic, dark brown wooden surface, with a white bowl containing a dark liquid partially visible in the upper left corner. The close-up view highlights the rich, soft texture of the frosting against the firm cookie base. 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
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 well 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 into the creamed butter and sugar, mixing until just combined. Avoid overmixing to keep the cookies tender.
Step 5: Gently fold in the chocolate chunks and mini marshmallows until evenly distributed 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 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

Use dark or semi-sweet chocolate chunks for a richer flavor or swap some for white chocolate to add contrast.
For extra gooey marshmallows, add some marshmallows on top of each cookie before baking.
If you prefer a spicier cookie, increase the cinnamon or add a pinch of cayenne pepper for a subtle kick.
Make the cookies gluten-free by substituting all-purpose flour with a gluten-free flour blend.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep the marshmallows soft, add a slice of bread to the container. Cookies can also be frozen for up to 2 months; thaw at room temperature before serving. Reheat briefly in the microwave for a warm, melty treat.

How to Serve

The image shows a close-up of a dark brown chocolate cookie with a rough texture, topped with a layer of white marshmallow cream spread in the center. Swirls of melted dark chocolate are drizzled over the marshmallow topping, with a light dusting of white powdered sugar scattered across the cookie and marshmallow surface. The cookie sits on a rustic brown wooden surface with a slightly worn look. In the corner, a white marbled cup filled with hot chocolate is partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Yes, but large marshmallows may melt and spread more, so chop them into smaller pieces before folding them into the dough for even distribution.

What can I substitute for milk powder?

If you don’t have milk powder, you can omit it or replace it with an equal amount of all-purpose flour, though the cookies will be less creamy. Adding a tablespoon of vanilla extract can help enhance flavor.