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Chocolate Marshmallow Swirl Cookies Recipe

Chocolate Marshmallow Swirl Cookies Recipe
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★★★★★

5.3 from 13 reviews

Delight in these rich and gooey Chocolate Marshmallow Swirl Cookies that combine the deep flavor of cocoa with pockets of melty chocolate chips and soft, sweet marshmallow swirls, creating a perfect balance of texture and taste in every bite. Ideal for any chocolate lover, these cookies bake up tender and chewy with a gorgeous marshmallow swirl that adds a luscious twist to a classic 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)

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. This ensures the cocoa is evenly distributed, and there are 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—this step is essential 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 to ensure everything is well combined.
  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. Avoid overmixing, as this can lead to tough cookies.
  6. Fold in the Chocolate Chips: Gently fold in the semi-sweet chocolate chips for bursts of melty goodness in every bite.
  7. Add the Marshmallow Swirl: Add the mini marshmallows and dollops of marshmallow fluff (if using) into the dough. Use a spatula to fold them in gently, being careful not to overmix. You want visible streaks of marshmallow throughout the dough for a delightful swirl effect.
  8. Scoop and Bake: Using a cookie scoop or tablespoon, scoop dough onto prepared baking sheets, spacing about 2 inches apart. Bake for 8-10 minutes, or until edges are set but centers remain slightly soft. Watch the marshmallows as they caramelize slightly, adding a toasty flavor.
  9. Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely. This prevents breakage and ensures perfect texture.

Notes

  • For a stronger marshmallow swirl, use the marshmallow fluff; otherwise, mini marshmallows alone will provide gooey texture.
  • Do not overmix the dough after adding dry ingredients to keep cookies tender.
  • Use parchment or silicone mats on baking sheets to prevent sticking and ensure even baking.
  • Store cookies in an airtight container at room temperature for up to 4 days.
  • Optional: Add 1/4 teaspoon espresso powder to enhance the chocolate flavor.

Nutrition

Keywords: chocolate marshmallow cookies, chocolate swirl cookies, marshmallow chocolate chip cookies, chocolate cookies with marshmallow, rich chocolate cookies

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