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Chocolate Marshmallow Swirl Cookies Recipe

Irresistible Chocolate Marshmallow Swirl Cookies Recipe That Delights

Try these Chocolate Marshmallow Swirl Cookies, an easy and delightful treat that combines rich chocolate with gooey marshmallows.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Can be substituted with gluten-free flour for a gluten-free option.
  • 0.5 cups Cocoa Powder Use unsweetened cocoa for authentic chocolate taste.
  • 1 teaspoon Baking Soda Acts as a leavening agent for a light texture.
  • 0.5 teaspoon Salt Enhances and balances sweetness.
  • 0.5 cups Unsalted Butter Use softened butter for better mixing.
  • 0.5 cups Granulated Sugar Sweetens and contributes to a crispy exterior.
  • 0.5 cups Brown Sugar Adds moisture and depth of flavor due to molasses content.
  • 1 large Egg Binds ingredients together and helps with rising; no direct substitutes recommended.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
  • 1 cups Semi-Sweet Chocolate Chips Provides bursts of chocolatey goodness throughout the cookie.
  • 1 cups Mini Marshmallows Creates gooey pockets of sweetness; consider using larger marshmallows but adjust baking time.
  • Marshmallow Fluff Optional; adds additional marshmallow flavor and texture.

Equipment

  • mixing bowls
  • baking sheets
  • Parchment paper
  • spatula
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium mixing bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt.
  3. In a larger mixing bowl, cream together softened butter, granulated sugar, and brown sugar for 2-3 minutes until light and fluffy.
  4. Add egg and vanilla extract to the creamed mixture, beating until well combined.
  5. Gradually mix in dry ingredients to the wet ingredients on low speed.
  6. Fold in semi-sweet chocolate chips gently.
  7. Add mini marshmallows and marshmallow fluff (if using) and fold into the dough.
  8. Using a cookie scoop, drop dollops of dough onto prepared baking sheets, spaced about 2 inches apart.
  9. Bake for 8-10 minutes until edges are firm and centers are slightly soft.
  10. Allow cookies to cool on the baking sheets for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gCalcium: 1mgIron: 3mg

Notes

Ensure butter is at room temperature, avoid overmixing the dough, and watch the marshmallows while baking. Optional chilling dough for thicker cookies.

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