Dessert

Rich Hot Chocolate Cookies with Marshmallow Swirl Recipe

ByLily Cross February 15, 2026February 15, 2026

Introduction

These Rich Hot Chocolate Cookies with Marshmallow Swirl are a delightful treat that combines the deep flavor of cocoa with gooey pockets of melted marshmallow. Perfect for cozy nights, they offer a soft, chewy texture studded with chocolate chunks for extra indulgence.

The image shows four round chocolate cookies on a dark brown wooden surface with a white marbled texture. Each cookie has a slightly raised, cracked dark brown base layer with a soft, moist texture. In the center of each cookie, there is a thick layer of smooth, white cream topped with irregular swirls of glossy dark chocolate, and a light dusting of powdered sugar is scattered over the top and edges of the cookies. In the top left corner, part of a white bowl with a creamy brown drink is visible. The scene is lit softly, highlighting the rich textures and colors of the cookies. 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).
Step 2: 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 mix into the creamed butter and sugar mixture. Stir until just combined—do not overmix.
Step 5: Gently fold in the chocolate chunks and mini marshmallows, distributing them evenly through the dough.
Step 6: Drop spoonfuls of dough onto lined baking sheets, spacing them about 2 inches apart to allow spreading.
Step 7: Bake for 10-12 minutes until the edges are set but the centers remain soft.
Step 8: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra gooey marshmallows, add a few marshmallows on top of each cookie just before baking.
Substitute chocolate chunks with your favorite chocolate chips to vary the texture.
Add a sprinkle of sea salt on top before baking to enhance the flavor contrast.
If you prefer a spicier twist, increase the cinnamon to 1½ teaspoons or add a pinch of cayenne pepper.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container or bag for up to 3 months. To reheat, warm in a microwave for 10-15 seconds for a soft, melty texture.

How to Serve

A close-up view of a chocolate cookie with three layers, placed on a white marbled texture. The base layer is dark brown and thick with a soft, cracked texture. The second layer on top is a creamy, smooth white marshmallow filling, slightly melted and spread in the center. The third layer consists of dark chocolate swirls as well as a light dusting of powdered sugar scattered on the marshmallow and cookie edges, adding contrast. Part of a cup filled with a dark brown drink is visible at 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 marshmallows instead of mini marshmallows?

Yes, you can chop regular marshmallows into smaller pieces to distribute evenly in the cookie dough. Mini marshmallows melt more uniformly, but chopped regular ones work well too.

Is it possible to make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures 1:1 for best results. Make sure the blend contains xanthan gum or add it separately to help with the texture.