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Chocolate Marshmallow Swirl Cookies Recipe

Chocolate Marshmallow Swirl Cookies Recipe
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★★★★★

5 from 19 reviews

Delight in these Chocolate Marshmallow Swirl Cookies featuring a rich cocoa cookie base studded with semi-sweet chocolate chips and gooey marshmallow swirls. Perfectly chewy with a toasty marshmallow flavor, they’re a decadent treat for any occasion.

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 an 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. This creates a tender cookie texture.
  4. Add the Wet Ingredients: Beat in the egg and vanilla extract until fully combined, scraping down the bowl sides as needed to ensure even mixing.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture in 2-3 additions, mixing on low speed until just combined to avoid tough cookies.
  6. Fold in the Chocolate Chips: Gently fold in the semi-sweet chocolate chips to distribute melty chocolate pockets evenly.
  7. Add the Marshmallow Swirl: Fold in the mini marshmallows and optional marshmallow fluff carefully, keeping visible streaks of marshmallow throughout the dough for a beautiful swirl effect.
  8. Scoop and Bake: Using a cookie scoop or tablespoon, portion dough onto baking sheets, spacing cookies about 2 inches apart. Bake for 8-10 minutes until edges are set but centers remain slightly soft. Watch for marshmallows caramelizing to add a toasty flavor.
  9. Cool and Enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to firm up and prevent breakage. Enjoy the warm, gooey treat!

Notes

  • For best results, do not overmix the dough once the dry ingredients are added to keep cookies tender.
  • Use parchment paper or silicone mats to prevent sticking and promote even baking.
  • Marshmallow fluff is optional but enhances the swirl and gooey texture.
  • Cookies can be stored in an airtight container for up to 4 days to maintain freshness.
  • For larger cookies, increase bake time by 1-2 minutes but watch carefully to avoid overbaking.

Nutrition

Keywords: chocolate cookies, marshmallow cookies, chocolate marshmallow swirl, chewy cookies, chocolate chip cookies

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