Name: Hot Chocolate Cookies
Total time: 45 minutes
Yield: Makes about 18
Ingredients: 1 cup (125 g) all-purpose flour; ½ cup (43 g) Dutch-process cocoa powder; ¼ cup (32 g) cornstarch; 2 Tbsp. nonfat dry milk powder; 1 tsp. baking powder; ½ tsp. ground cinnamon; ¼ tsp. baking soda; 1 cup (packed; 200 g) dark brown sugar; ½ cup (1 stick) unsalted butter, room temperature; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 2 large eggs; 2 tsp. vanilla extract; 4 oz. high-quality milk chocolate (35%–45% cacao), coarsely chopped; 3 Tbsp. (or more) marshmallow creme

Double chocolate chip cookies with swipes of melted marshmellows.

Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Marina Bevilacqua

Imagine a rich cocoa cookie that melts in your mouth like the silkiest hot chocolate. Now make it: These hot chocolate cookies capture all the flavor of your favorite winter beverage, complete with a swirl of marshmallow and chunks of creamy milk chocolate.

Two key ingredients distinguish these from other chocolate cookies. The first is milk powder, which imparts a lactic tang and makes them extra tender. The second is a whisper of cinnamon, the often-overlooked ingredient in a box of Nesquik.

Tips for the best hot chocolate cookies:

Keep it room temperature. This cookie dough bakes up best at room temperature, but you can still make it ahead. Let it rest up to 30 minutes after mixing or refrigerate for up to 24 hours, then bring to room temperature before continuing (the marshmallow fluff will slide off cold dough).
How to choose chocolate. We love high-quality milk chocolate for the chunks in these cookies; they offer richness and a creamy flavor reminiscent of hot cocoa. Look for bars with a cacao content between 35-45% (traditional milk chocolate bars range around 25% chocolate). For bolder chocolate flavor, you can substitute semi- or bittersweet chocolate.
Don’t sweat the swirl. There is no such thing as perfection with the marshmallow swirl; each cookie will look different, and that’s okay!
Round ’em up. We can’t all be perfect and these cookies may emerge from the oven a little misshapen. Grab a ring cutter or a glass and put it into orbit around the edge of the cookies to hone their shape.
Beware of layering. The marshmallow makes the tops of these cookies somewhat sticky, so try to avoid stacking them lest you mar all your beautiful swirls.

Recipe information

Total Time
45 minutes
Yield
Makes about 18

Ingredients

1 cup (125 g) all-purpose flour

½ cup (43 g) Dutch-process cocoa powder

¼ cup (32 g) cornstarch

2 Tbsp. nonfat dry milk powder

1 tsp. baking powder

½ tsp. ground cinnamon

¼ tsp. baking soda

1 cup (packed; 200 g) dark brown sugar

½ cup (1 stick) unsalted butter, room temperature

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

2 large eggs

2 tsp. vanilla extract

4 oz. high-quality milk chocolate (35%–45% cacao), coarsely chopped

3 Tbsp. (or more) marshmallow creme

Preparation

Step 1
Place racks in upper and lower thirds of oven; preheat to 350°. Sift 1 cup (125 g) all-purpose flour, ½ cup (43 g) Dutch-process cocoa powder, ¼ cup (32 g) cornstarch, 2 Tbsp. nonfat dry milk powder, 1 tsp. baking powder, ½ tsp. ground cinnamon, and ¼ tsp. baking soda into a medium bowl.
Step 2
Using an electric mixer on medium-high speed, beat 1 cup (packed; 200 g) dark brown sugar, ½ cup (1 stick) unsalted butter, room temperature, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until light and fluffy, about 3 minutes. Add 2 large eggs one at a time, beating after each addition until combined before adding the next; beat in 2 tsp. vanilla extract. Reduce speed to low and add half of dry ingredients; beat just until combined. Add remaining dry ingredients and beat until no streaks remain. Add 4 oz. high-quality milk chocolate (35%–45% cacao), coarsely chopped; gently fold in with a rubber spatula just until evenly distributed.
Step 3
Using a #40 cookie scoop (about 2 Tbsp.), portion out 12 cookies (dough will be very sticky), dividing between 2 parchment-lined baking sheets and spacing at least 2" apart. Dollop about ½ tsp. marshmallow creme onto each cookie; smooth and swirl into and over dough as desired.
Step 4
Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until spread out and slightly puffed, 10–12 minutes. Remove from oven.
Step 5
For perfectly round cookies, working quickly one at a time, place an inverted glass or a round cutter with a diameter slightly larger than cookies over or around and scoot in a circular motion to smooth edges. Let cookies cool on baking sheets. Using a spatula, transfer to a wire rack. Repeat baking process with remaining dough and marshmallow creme to make about 6 more cookies.
Do Ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature.