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Hot Chocolate Cookies Recipe: Easy Gooey Marshmallow Swirl Treats

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These hot chocolate cookies are soft, chewy, and packed with rich cocoa flavor, gooey marshmallow swirls, and melty chocolate chips. They’re quick to make, nostalgic, and perfect for cozy gatherings or gifting.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract (or vanilla bean paste)
  • 1 1/4 cups (160g) all-purpose flour
  • 1/3 cup (35g) Dutch-process cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp espresso powder (optional)
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 cup (50g) mini marshmallows (or large marshmallows, cut into pieces)
  • 1/2 cup (125g) marshmallow fluff
  • Optional: 1/2 cup (60g) chopped nuts (walnuts or pecans)
  • Optional: 1/4 cup (30g) white chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
  3. Beat in egg and vanilla extract until just combined.
  4. Sift together flour, cocoa powder, baking soda, salt, and espresso powder. Add to wet mixture in two batches, mixing gently until no streaks remain.
  5. Fold in chocolate chips and mini marshmallows. Add nuts or white chocolate chips if using.
  6. Dollop marshmallow fluff across the top of the dough. Fold just 2-3 times to create swirls.
  7. Using a cookie scoop or tablespoon, drop rounded balls (about 2 tbsp each) onto baking sheets, spacing 2 inches apart. Chill dough for 10 minutes if too sticky.
  8. Bake for 10-12 minutes, until edges are set but centers look slightly soft. Rotate tray halfway through if needed.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. If cookies spread too much, chill dough longer or add a tablespoon more flour. For extra gooeyness, press a few mini marshmallows on top before baking.

Notes

For best results, use fresh mini marshmallows and high-quality cocoa powder. Don’t overmix the dough or overbake the cookies for a chewy texture. Chill dough if sticky, and swirl marshmallow fluff gently for dramatic effect. Cookies are best enjoyed slightly warm and can be stored in an airtight container for up to 4 days.

Nutrition

Keywords: hot chocolate cookies, marshmallow swirl cookies, gooey chocolate cookies, winter dessert, easy cookie recipe, holiday baking, chocolate chip cookies, comfort food, bake sale cookies

Find it online: https://lucydishes.com/hot-chocolate-cookies-recipe-easy-gooey-marshmallow-swirl-treats/