This delicious Chocolate Cookie is filled with dark chocolate and a swirl of smooth marshmallow mixed in. It’s definitely a cup of hot chocolate in a cookie!
It’s cookie season! Baking Christmas cookies is my favorite holiday traditions to share with family and friends. And I’m baking this Hot Chocolate Cookie with Marshmallow Swirl!
What main ingredients are used for the Hot Chocolate Cookies with Marshmallow Swirl?
Chocolate Chips– using good quality chocolate chips will give the cookies a richer chocolate taste
Cocoa Powder– I use Dutch Processed Cocoa because it’s a very dark and rich cocoa powder and will make the cookies darker in color.
Eggs- I just use the yolks in this recipe, but other use the egg whites as well. You can whip the egg whites and fold them into the finished drink to add a layer of froth to it.
Sugar- dark packed brown sugar adds chewiness to the cookies.
Condensed Milk– Eagle Brand Milk Condensed Milk was used in the cookies. The condensed milk gives the cookies it’s sweetness.
Marshmallow- marshmallow fluff is used to swirl the marshmallow throughout the cookies.
How are the Hot Chocolate Cookies with Marshmallow Swirl made?
To make these Hot Chocolate Cookies, melt the butter and chocolate chips in the microwave for about 50-60 seconds. They will not look melted, but they will start to melt as you stir them. Keep stirring until they are fully melted. Add an extra few seconds, 10-15 seconds at a time if they are still not fully melted after stirring.
Beat the eggs and sugar for about 3-4 minutes on high speed until fluffy and the eggs are paler in color. This helps add air to the batter, almost triple in volume and become very thick like yogurt.
Pour in the chocolate mixture and vanilla extract and mix until smooth. Then, add the dry ingredients. Fold them in until everything is fully combined.
Now, the marshmallow fluff is added. Gently fold it in just 1-2 times. You don’t want it fully mixed in so that the marshmallow will show on top of the cookie dough when baking. You want to be able to still see the swirl.
Using a 2-3 tbsp cookie scoop, drop 6-9 cookies on each prepared pan. Use additional marshmallow fluff to add more to the top of each cookie, and swirl with a knife or toothpick, to see the brown and white marbling and to make the cookie pretty.
Make sure to leave a little of space between each cookie because they will spread when they bake.
How to get your cookies perfectly round:
To get a perfectly round cookie, immediately after the cookies come out of the oven, place a large cookie cutter around each cookie so that the cookie cutter molds the edges of the cookie from uneven to perfectly round. Swirling the cutter around the cookies until it’s at a shape that you like.
These Hot Chocolate Cookies with Marshmallow Swirl are perfect for your holiday cookie exchange!
Commonly Asked Questions:
Do you have to use Dutch processed cocoa?
No, using Dutch processed cocoa is not a necessity. You can also use regular cocoa. The cookies just will now be as chocolate brown. They will come out a slightly lighter color.
Can you use regular marshmallows in place of the marshmallow fluff?
You can use regular mini marshmallows in place of the marshmallow fluff. It will give the marshmallow taste. There just will be no swirl design in the cookies.
Can granulated sugar be used in place of the brown sugar?
Granulated sugar can be substituted for brown sugar. The cookies may be a bit more crispy than chewy.
How do you store the Hot Chocolate Cookies?
Store the cookies in an air tight container for up to 3 days.
Looking for other Holiday treats? Here are a few ideas:
Triple Chocolate Espresso Christmas Brownies
Chocolate Cinnamon “Gingerbread” Cookies
Sugar Cookie White Chocolate Truffles
Brownie Present Chocolate Truffles
Hot Chocolate Cookies with Marshmallow Swirl
Ingredients
- 1/2 cup premium dark chocolate chips
- 1/4 cup unsalted butter
- 1/2 cup + 2 tbsp Eagle Brand condensed milk
- 1/4 cup light brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 cup + 2 tbsp all-purpose flour
- 2 tbsp Dutch processed cocoa powder
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1/2-3/4 cup Marshmallow Fluff
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the butter and chocolate chips in a microwave safe bowl, and microwave from about 1 minute. Remove and stir until melted. Set aside.In the bowl of a stand mixer with a whisk attachment or in a large bowl using a hand mixer, beat the eggs and sugar for about 3-4 minutes on high speed until fluffy and the eggs are paler in color. Pour in the chocolate mixture, vanilla extract and condensed milk, and mix until smooth. Add the flour, cocoa powder, baking powder and salt. Fold in the dry ingredients until combined. Add about 1 cup of the marshmallow fluff to the bowl. Gently fold it in just 1-2 times. You don’t want it fully mixed in so that the marshmallow will show on top of the cookie dough when baking. Using a 2-3 tablespoon cookie scoop, drop 6-9 cookies on each prepared pan. Use additional marshmallow fluff to add more to the top of each cookie, and swirl with a knife or toothpick, if desired to see the brown and white marbling. Make sure to leave a little of space between each cookie because they will spread when they bake.Bake one tray at a time for 10-12 minutes. Remove the tray from the oven and immediately place a cookie cutter, larger that the cookie, and use the cookie cutter to mold the edges of the cookie from uneven to perfectly round, using a swirling motion. Allow the cookies to cool for at least 15 minutes before removing them from the parchment paper. Repeat the baking process with the remaining batter, using a new sheet of parchment paper each time.
