Dessert

Rich Hot Chocolate Cookies with Marshmallow Swirl Recipe

ByMarina Montclair February 16, 2026February 16, 2026

Introduction

These rich hot chocolate cookies with marshmallow swirl combine deep cocoa flavor with gooey marshmallow surprises. Perfect for cozy afternoons, they bring the warmth of hot chocolate into a delightful cookie form.

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
A 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 fully combined.
Step 3: In another bowl, whisk the flour, cocoa powder, milk powder, cinnamon, and a pinch of salt to combine.
Step 4: Gradually add the dry mixture to the creamed butter and sugar. Mix gently until just combined—avoid overmixing for tender cookies.
Step 5: Fold in the chocolate chunks and mini marshmallows carefully to distribute evenly throughout the dough.
Step 6: Drop spoonfuls of dough onto the prepared 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 still look soft.
Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra gooey marshmallows, press a few additional mini marshmallows on top of each cookie before baking.
Use a mix of dark and milk chocolate chunks for richer depth of flavor.
Swap cinnamon for a pinch of chili powder for a spicy kick.
Chill the dough for 30 minutes before baking to minimize spreading and enhance texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep marshmallows soft, avoid refrigeration. Reheat gently in a microwave for 10-15 seconds if you prefer them warm and melty.

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, but regular marshmallows are larger and may melt differently. If using regular-sized marshmallows, cut them into smaller pieces for even distribution and to avoid excessive melting.

Can I substitute butter with a non-dairy alternative?

Absolutely. Use an equal amount of vegan butter or margarine for a dairy-free version; this may slightly alter the texture but will still yield delicious cookies.