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Chocolate Marshmallow Swirl Cookies Recipe

Chocolate Marshmallow Swirl Cookies Recipe
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★★★★★

4.9 from 13 reviews

These Chocolate Marshmallow Swirl Cookies are a delightful treat combining rich cocoa-flavored cookie dough with gooey marshmallows and melty chocolate chips. Perfect for chocolate lovers seeking a chewy, soft cookie with a marshmallow swirl twist that adds sweetness and texture in every bite.

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. The mixture should turn pale and airy for a tender cookie.
  4. Add the Wet Ingredients: Beat in the egg and vanilla extract, mixing until fully incorporated. Scrape down the sides of the bowl for an even mixture.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients in 2-3 additions. Mix 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 create pockets of melty chocolate throughout.
  7. Add the Marshmallow Swirl: Incorporate the mini marshmallows and dollops of marshmallow fluff (if using) by folding them into the dough carefully to create streaks of marshmallow throughout for the swirl effect.
  8. Scoop and Bake: Using a cookie scoop or tablespoon, place the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 8-10 minutes, until edges are set but centers remain slightly soft. Watch for marshmallows oozing and caramelizing, adding flavor.
  9. Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to firm up and avoid breaking.

Notes

  • For consistent cookie size, use a cookie scoop.
  • Do not overmix the dough to keep cookies tender and soft.
  • The marshmallow fluff is optional but enhances the swirl and gooey texture.
  • Keep an eye on the cookies in the last minutes to prevent over-browning.
  • Store cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Keywords: Chocolate marshmallow cookies, cocoa cookies, chewy cookies, chocolate chip cookies, marshmallow swirl cookies, easy chocolate cookies

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