Description
These Rich Hot Chocolate Cookies with Marshmallow Swirl combine the velvety taste of cocoa and milk powder with the gooey delight of melted marshmallows and chocolate chunks. Perfectly soft and chewy, these cookies bring the classic flavors of hot chocolate into a delicious baked treat that’s ideal for cozy afternoons or festive gatherings.
Ingredients
Scale
Dry Ingredients
- 1 cup Milk Powder
- ½ cup Cocoa Powder
- 1 cup Sugar
- 1½ cups Flour
- 1 teaspoon Cinnamon
- Pinch of Salt
Wet Ingredients
- ½ cup Butter (softened)
- 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’s ready for baking the cookies once the dough is prepared.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar for 2-3 minutes until the mixture becomes light and fluffy, which helps incorporate air for a tender cookie texture. Then beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, milk powder, cinnamon, and a pinch of salt to evenly distribute the dry ingredients and flavor throughout the dough.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the creamed butter and sugar mixture. Mix gently until just combined to avoid overworking the dough, which can make cookies tough.
- Add Chocolate and Marshmallows: Gently fold in the chocolate chunks and mini marshmallows, being careful not to break them up, so they stay distinct pockets of melting goodness in the baked cookies.
- Shape and Bake Cookies: Drop spoonfuls of dough onto baking sheets lined with parchment paper or silicone mats, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes until the edges are set but the centers remain soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly before transferring them to a wire rack to cool completely, ensuring the marshmallows are set but still gooey when eaten.
Notes
- Ensure butter is softened, not melted, for proper creaming.
- Use mini marshmallows for better distribution throughout the dough.
- Do not overmix the dough to keep cookies tender.
- Cookies will firm further as they cool; avoid overbaking to maintain chewiness.
- Store cookies in an airtight container to keep marshmallows soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: hot chocolate cookies, marshmallow cookies, chocolate chunk cookies, cocoa cookies, dessert cookies, baked treats
