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Chocolate Marshmallow Swirl Cookies Recipe

Chocolate Marshmallow Swirl Cookies Recipe
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★★★★★

5.2 from 17 reviews

Decadent Chocolate Marshmallow Swirl Cookies combine rich cocoa and semi-sweet chocolate chips with gooey mini marshmallows and optional marshmallow fluff swirls for a delightful, melt-in-your-mouth treat perfect for any chocolate lover.

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

  1. 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.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt to ensure even distribution and no lumps.
  3. 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, turning pale and airy.
  4. Add the Wet Ingredients: Beat in the egg and vanilla extract, mixing until fully incorporated. Scrape down the sides of the bowl to combine everything well.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet in 2-3 additions. Mix on low speed until just combined, avoiding overmixing to keep cookies tender.
  6. Fold in the Chocolate Chips: Gently fold in the semi-sweet chocolate chips for bursts of melty chocolate in every bite.
  7. Add the Marshmallow Swirl: Fold in the mini marshmallows and dollops of marshmallow fluff if using, carefully folding to maintain visible streaks of marshmallow swirl throughout the dough.
  8. Scoop and Bake: Using a cookie scoop or tablespoon, place dough on prepared baking sheets about 2 inches apart. Bake for 8-10 minutes until edges are set but centers remain slightly soft. Watch for marshmallows to caramelize slightly for added flavor.
  9. Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely and avoid breakage.

Notes

  • Marshmallow fluff is optional but recommended for a more pronounced swirl effect.
  • Watch baking time closely to keep cookies soft in the center.
  • Store cookies in an airtight container at room temperature for up to 4 days.
  • For larger cookies, increase baking time by 1-2 minutes, watching carefully.
  • Use a cookie scoop for consistent size and even baking.

Nutrition

Keywords: Chocolate cookies, marshmallow cookies, chocolate marshmallow swirl, semi-sweet chocolate chips, gooey cookies, homemade cookies, dessert

Find it online: https://victoriablair.com/chocolate-marshmallow-swirl-cookies-recipe/