Chocolate Marshmallow Swirl Cookies are soft, chewy, and packed with rich chocolate flavor, featuring gooey marshmallow swirls in every bite. These decadent cookies are perfect for chocolate lovers, combining the fudgy texture of a brownie with the sweet, melty goodness of marshmallow. Whether for holiday treats, parties, or simply a sweet indulgence, these cookies are sure to be a crowd-pleaser!
Thank you for reading this post, don't forget to subscribe!Ingredients
For the Cookies
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (180 g) chocolate chips or chunks
- 1 cup (100 g) mini marshmallows
Directions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Make the Dough
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 3: Add the Mix-ins
- Fold in the chocolate chips or chunks and mini marshmallows. Be careful not to overmix, as marshmallows can become sticky.
Step 4: Scoop and Bake
- Using a cookie scoop or tablespoon, drop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are set but the centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Marshmallow tip: If marshmallows melt too much, freeze them for 10-15 minutes before mixing them into the dough.
- Chocolate options: Use dark chocolate chips for a deeper chocolate flavor or white chocolate for contrast.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Why This Recipe Works
The balance of rich cocoa, melted chocolate chunks, and gooey marshmallows creates a chewy, fudgy texture with a delightful contrast of flavors. The slightly crispy edges and soft center make these cookies irresistible.
Conclusion
Chocolate Marshmallow Swirl Cookies are a must-try for anyone who loves chocolate and marshmallow together. With their chewy texture, rich flavor, and gooey swirls, they make the perfect treat for any occasion. Bake a batch today and enjoy these deliciously indulgent cookies!
Frequently Asked Questions
Can I make the cookie dough ahead of time?
Yes, you can make the cookie dough ahead of time. You can either refrigerate the dough for up to 24 hours before baking, or freeze the dough for longer storage. If refrigerating, cover the bowl tightly with plastic wrap. If freezing, scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container for up to 2 months. When ready to bake, let the frozen dough thaw slightly before baking, and add an extra minute or two to the baking time.
What can I substitute for the chocolate chips and marshmallows?
You can substitute the chocolate chips with an equal amount of dark chocolate chips for a richer flavor, or white chocolate chips for a contrasting sweetness. For the marshmallows, you can use marshmallow fluff (use about 1 cup) and fold it in gently at the end, or you can omit them altogether and add more chocolate chips. Keep in mind that different chocolate types will affect the overall sweetness and intensity of the chocolate flavor.
How do I know when the Chocolate Marshmallow Swirl Cookies are perfectly baked?
The cookies are perfectly baked when the edges are set and slightly crispy, but the centers still appear soft and slightly underbaked. Look for a visual cue of a slight crackle on the surface. You can also gently press the center of a cookie; it should feel soft but not completely raw. The baking time is typically 9-11 minutes at 350°F (175°C), but always start checking at the 9-minute mark to prevent overbaking.
Can I double or triple this recipe?
Yes, you can easily double or triple this recipe. When doubling, use a larger mixing bowl and two baking sheets. If tripling, you may need to bake in batches, or use multiple ovens. Increase the baking time slightly if you are baking more cookies at once, and keep an eye on them to ensure they don’t overbake. Be sure to adjust the ingredient quantities accordingly.
Are these cookies a good source of any nutrients?
While these cookies are primarily a treat, they do offer some nutritional benefits. Cocoa powder contains antioxidants, and the butter and eggs provide some fat-soluble vitamins. The flour contributes carbohydrates for energy, and the chocolate chips add some iron. However, these cookies are high in sugar and fat, so enjoy them in moderation as part of a balanced diet.
Chocolate Marshmallow Swirl Cookies
Delicious chocolate cookies swirled with gooey marshmallows, perfect for any occasion!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 tsp baking soda
- 0.25 tsp salt
- 0.75 cup butter softened
- 1 cup sugar
- 1 tsp vanilla extract
- 1 egg
- 1 cup mini marshmallows
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Add in the vanilla extract and egg, and beat well.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the mini marshmallows.
- Drop tablespoons of dough onto the prepared baking sheet, leaving enough space for spreading.
- Bake for 8-10 minutes, or until the cookies are set around the edges.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store these cookies in an airtight container to keep them fresh for longer.
