Chocolate Marshmallow Swirl Cookies Recipe
These Chocolate Marshmallow Swirl Cookies combine rich chocolate flavor with gooey marshmallow swirls for a delightful treat. Featuring a tender cocoa-flavored cookie studded with semi-sweet chocolate chips and swirled with mini marshmallows and optional marshmallow fluff, these cookies are perfect for anyone craving a sweet, chewy, and decadent dessert.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Total Time: 25 minutes
- Yield: About 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups (220 g) all-purpose flour
- 1/2 cup (40 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-Ins:
- 1/2 cup (90 g) semi-sweet chocolate chips
- 1 cup (50 g) mini marshmallows
- 1/3 cup (60 g) marshmallow fluff (optional)
Instructions
- Prep the Oven and Ingredients: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking. Measure out all your ingredients to streamline the process.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This step ensures the cocoa is evenly distributed and there are no lumps in the mixture.
- Cream the Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. The mixture should turn pale and airy, which is essential for a tender cookie.
- Add the Wet Ingredients: Beat in the egg and vanilla extract, mixing until fully incorporated. Scrape down the sides of the bowl to ensure everything is well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients in 2-3 additions. Mix on low speed until just combined. Avoid overmixing to prevent tough cookies.
- Fold in the Chocolate Chips: Gently fold in the semi-sweet chocolate chips for pockets of melty chocolate in every bite.
- Add the Marshmallow Swirl: Add the mini marshmallows and dollops of marshmallow fluff if using. Use a spatula to gently fold in, being careful not to overmix. Aim to have visible streaks of marshmallow throughout the dough for a swirl effect.
- Scoop and Bake: Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are set but centers remain slightly soft. Watch the marshmallows as they may ooze and caramelize, adding a toasty flavor.
- Cool and Enjoy: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. This helps the cookies firm up and prevents breakage.
Notes
- Optional marshmallow fluff adds more pronounced swirls but can be omitted if unavailable.
- For best results, do not overmix the dough after adding dry ingredients to keep cookies tender.
- Watch the baking time carefully; marshmallows can caramelize quickly and adding extra ooze and crunch.
- Using a cookie scoop helps keep all cookies uniform in size for even baking.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
Keywords: chocolate cookies, marshmallow cookies, chocolate marshmallow swirl cookies, homemade cookies, chocolate chip cookies, dessert, baking
