Description
Chocolate Marshmallow Swirl Cookies bring pure comfort straight from grandma’s kitchen, melting together gooey marshmallow and rich chocolate in one perfect bite. Grab your mixing bowl and prepare for a sweet adventure that tastes like childhood memories wrapped in warm, chocolatey goodness.
Ingredients
Scale
Primary Ingredients:
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
Supporting Ingredients:
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
Finishing Ingredients:
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 ½ cups mini marshmallows
Instructions
- Warm your oven to precisely 350°F (175°C) and layer two baking sheets with parchment paper, ensuring full surface coverage.
- Combine 1 cup softened unsalted butter with 1 cup granulated and 1 cup brown sugars in a mixer, whipping until the mixture becomes pale and airy.
- Crack 2 large eggs into the butter mixture, incorporating each separately and beating thoroughly after addition. Pour in 2 teaspoons vanilla extract and blend smoothly.
- Sift together 2½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt in a separate mixing bowl.
- Gently introduce dry ingredients into the wet mixture, stirring until just combined without overmixing your dough.
- Carefully fold 1 cup semi-sweet chocolate chips into the batter, creating an even distribution throughout your mixture.
- Add 1½ cups mini marshmallows or ½ cup marshmallow fluff, creating gentle swirls without completely blending them into the dough.
- Using a cookie scoop, portion dough onto prepared sheets, positioning each mound approximately 2 inches apart to allow spreading.
- Slide sheets into the preheated oven and bake for 9-11 minutes, watching for set edges and slightly soft centers.
- Remove cookies and let them rest on baking sheets for 5 minutes to stabilize their structure before transferring to a wire cooling rack.
Notes
- Softened butter ensures a smoother, more evenly mixed cookie dough that creams better with sugars.
- Use room temperature eggs to help them blend more smoothly into the butter and sugar mixture.
- For extra gooey marshmallow effect, wait until final moments of baking to drizzle additional marshmallow fluff on top of cookies.
- When folding marshmallows, use a light touch to create swirled marble-like patterns without completely mixing them into the dough.
- Prep Time: 15 minutes
- Cook Time: 9-11 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 197
- Sugar: 13 g
- Sodium: 63 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 18 mg