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Chocolate Marshmallow Swirl Cookies

Chocolate Marshmallow Swirl Cookies for Warm Fuzzy Feels

Indulge in Chocolate Marshmallow Swirl Cookies, a delightful treat with crunchy edges and gooey marshmallow swirls.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-purpose flour Can substitute with a gluten-free blend for a gluten-free option.
  • 3/4 cup Unsweetened cocoa powder Use Dutch-processed cocoa for a richer taste.
  • 1 teaspoon Baking soda Ensure it's fresh for optimal rise.
  • 1/2 teaspoon Salt Sea salt offers a gourmet touch.
  • 1 cup Unsalted butter Must be at room temperature for easy mixing.
  • 1/2 cup Granulated sugar Can reduce for a less sweet cookie.
  • 1/2 cup Brown sugar Light or dark brown sugar works well.
  • 2 large Eggs Use large eggs for consistency.
  • 1 teaspoon Vanilla extract Pure vanilla extract is preferable for depth.
For the Marshmallow Swirls
  • 1-2 cups Marshmallows (mini or regular) Mini marshmallows mix better, while regular marshmallows provide gooey pockets.

Equipment

  • mixing bowl
  • Electric Mixer
  • Baking Sheet
  • Parchment Paper
  • spatula
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Cream 1 cup of unsalted butter with 1/2 cup of granulated sugar and 1/2 cup of brown sugar in a large bowl until light and fluffy, about 3-4 minutes.
  2. Add 2 large eggs and 1 teaspoon of vanilla extract, mixing until fully combined and smooth.
  3. In a separate bowl, whisk together 2 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
  4. Gradually add the dry mixture to the wet dough, mixing on low until just combined. Fold in 1 to 2 cups of mini marshmallows.
  5. If the dough feels sticky, refrigerate it for about 30 minutes.
  6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Drop rounded balls of dough about 2 inches apart on the prepared sheet and bake for 12-15 minutes.
  8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 25mgIron: 1mg

Notes

Choose quality ingredients for the best flavor. Don’t overmix to avoid tough cookies. Store cookies properly to maintain their delightful textures.

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