Chocolate Marshmallow Swirl Cookies
Chocolate Marshmallow Swirl Cookies are soft, chewy, and full of rich chocolate flavor with gooey marshmallow pockets in every bite. This recipe is perfect for a quick treat, family dessert, or sharing with friends. They are versatile, customizable, and budget-friendly, making them a staple in any kitchen.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27 minutes
- Yield: 24 1x
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 ½ cups mini marshmallows
Instructions
- Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
- In a large bowl, cream the butter with granulated sugar and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by vanilla extract, ensuring each is fully incorporated.
- Gradually add the flour mixture to the butter mixture, mixing slowly until just combined. Avoid overmixing to keep cookies tender.
- Gently fold in the mini marshmallows with a spatula, ensuring even distribution without crushing them.
- Using a tablespoon or small cookie scoop, drop dough onto prepared baking sheets, spacing them 5 cm (2 inches) apart.
- Optional: Press a few extra marshmallows on top or gently swirl them into the dough for visual appeal.
- Bake for 10–12 minutes, until edges are set but centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, add chocolate chips or nuts.
Dough can be refrigerated for 24 hours before baking to enhance flavor.
Slightly underbaking ensures a chewy center.
Store in an airtight container at room temperature for up to 5 days.