Description
These Delicious Chocolate Marshmallow Swirl Cookies combine rich cocoa, semi-sweet chocolate chips, and soft marshmallows to create a decadent treat perfect for easy baking fun. Soft, chewy, and perfectly sweet, these cookies are ideal for chocolate lovers wanting a gooey marshmallow twist.
Ingredients
Scale
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ½ cups (315g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup (175g) semi-sweet chocolate chips
- 1 ½ cups (150g) mini marshmallows or ½ cup marshmallow fluff
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a mixing bowl, cream the softened unsalted butter together with granulated sugar and packed brown sugar until the mixture is light and fluffy, ensuring proper incorporation of air.
- Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition to fully combine. Stir in the vanilla extract until evenly mixed.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, mixing until just combined to avoid overworking the dough.
- Add Chocolate Chips and Marshmallows: Fold in the semi-sweet chocolate chips, then gently swirl in marshmallow fluff or stir in mini marshmallows to distribute them throughout the dough.
- Scoop Dough: Using a spoon or cookie scoop, drop dough onto the prepared baking sheets, spacing each cookie about 2 inches apart for proper spreading.
- Bake: Bake cookies in the preheated oven for 9 to 11 minutes until the edges are set but the centers still look slightly soft and gooey.
- Cool: Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing them to firm up without losing softness.
Notes
- For best results, use room temperature butter to achieve a creamy texture when creaming with sugars.
- If substituting marshmallow fluff for mini marshmallows, gently swirl rather than fully mixing to preserve texture.
- Do not overbake; cookies will appear slightly underdone in the center but will set upon cooling.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well—freeze baked cookies or dough balls for up to 3 months.
