Chocolate Marshmallow Swirl Cookies Recipe
Delight in these rich Chocolate Marshmallow Swirl Cookies, where deep cocoa-infused dough is studded with gooey mini marshmallows creating a perfect balance of chocolatey goodness and chewy sweetness. These cookies are easy to bake, offering a soft center with slightly crisp edges, ideal for satisfying any sweet tooth.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
Add-ins
- 1 ½ cups mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper to ensure the cookies don’t stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. This will provide the base structure and chocolate flavor to the cookies.
- Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps to create a tender cookie texture.
- Add Eggs and Vanilla: Beat the eggs in one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for added flavor.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet butter mixture, mixing slowly just until combined. Avoid overmixing to maintain a tender crumb.
- Fold in Marshmallows: Gently fold the mini marshmallows into the dough using a spatula, distributing them evenly without crushing to keep their shape and gooey texture.
- Form Cookies: Using a tablespoon or small cookie scoop, drop the dough onto the prepared baking sheets, spacing each cookie about 5 cm (2 inches) apart to allow for spreading.
- Optional Decoration: Press a few extra mini marshmallows on top or gently swirl marshmallows into the dough for a decorative, inviting look.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are set but the centers remain soft for a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For best results, do not overmix the dough to keep cookies tender and chewy.
- You can substitute mini marshmallows with regular marshmallows chopped into smaller pieces if unavailable.
- Pressing some marshmallows on top before baking adds a lovely visual swirl and extra gooeyness.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- To freeze, place baked cookies in a sealed freezer bag for up to 3 months; thaw at room temperature before serving.
Keywords: Chocolate cookies, marshmallow cookies, chocolate marshmallow cookies, chewy cookies, homemade cookies, dessert, chocolate treats