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Hot Chocolate Cookies with Marshmallow Swirl

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!
Course Dessert
Cuisine American
Keyword chocolate, christmas cookies, crumb cookies, hot chocolate, hot cocoa, marshmallow
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 dozen

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.