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Chocolate Marshmallow Swirl Cookies Recipe

Chocolate Marshmallow Swirl Cookies Recipe
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★★★★★

5.2 from 12 reviews

Delight in these rich and gooey Chocolate Marshmallow Swirl Cookies, featuring a tender cocoa-infused dough swirled with mini marshmallows and sticky marshmallow fluff. With bursts of semi-sweet chocolate chips and a perfect balance of sweet and chewy textures, these cookies are perfect for those craving a luscious, indulgent treat.

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)

Special Equipment:

  • Large mixing bowl and hand mixer
  • Baking sheets and parchment paper
  • Cookie scoop
  • Cooling rack

Instructions

  1. Prep the Oven and Ingredients: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Measure all ingredients to streamline the process.
  2. Mix the Dry Ingredients: Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl to ensure even distribution of cocoa and no lumps.
  3. Cream the Butter and Sugars: Using a hand or stand mixer, cream softened butter with granulated and brown sugars until light and fluffy, about 2-3 minutes. The mixture should turn pale and airy to ensure a tender cookie.
  4. Add the Wet Ingredients: Beat in the egg and vanilla extract until fully combined, scraping the bowl sides to incorporate everything evenly.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet in 2-3 additions while mixing on low speed until just combined. Avoid overmixing to prevent tough cookies.
  6. Fold in the Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough for melty chocolate pockets in each bite.
  7. Add the Marshmallow Swirl: Fold in the mini marshmallows and marshmallow fluff (if using) carefully to maintain visible swirls of marshmallow throughout the dough.
  8. Scoop and Bake: Using a cookie scoop or tablespoon, place dough balls on prepared baking sheets about 2 inches apart. Bake for 8-10 minutes until edges are set but centers remain soft. Watch for marshmallows to ooze and caramelize slightly for a toasty flavor.
  9. Cool and Enjoy: Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to firm up and avoid breakage. Serve warm or at room temperature.

Notes

  • For best results, do not overmix the dough after adding dry ingredients to keep cookies tender.
  • Use room temperature butter for easier creaming and better texture.
  • Marshmallow fluff is optional but enhances the swirl and gooeyness of the cookies.
  • Store cookies in an airtight container at room temperature for up to 4 days.
  • You can freeze the dough balls and bake from frozen, adding a couple of extra minutes to baking time.
  • Keep an eye on the marshmallows during baking as they might ooze and caramelize quickly.

Nutrition

Keywords: chocolate marshmallow cookies, marshmallow swirl cookies, chocolate cookies, gooey cookies, homemade cookies

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