Description
These Chocolate Marshmallow Swirl Cookies are a sweet treat that combines soft, fudgy chocolate cookies with a gooey marshmallow swirl, creating the perfect balance of rich chocolate and fluffy marshmallow. Ideal for a special occasion or just as a sweet snack!
Ingredients
Scale
For the cookie dough:
- 1 1/4 cups All-purpose flour
- 1/2 cup Cocoa powder (unsweetened)
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Butter (softened)
- 1 cup Granulated sugar
- 1/2 cup Brown sugar (packed)
- 2 Large eggs
- 1 tsp Vanilla extract
- 1/2 cup Semi-sweet chocolate chips (melted)
- 1 tbsp Milk (to thin out the melted chocolate)
For the marshmallow swirl:
- 1 1/2 cups Mini marshmallows (or marshmallow fluff)
- 1/4 cup Marshmallow creme (optional, for extra swirl)
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the dough: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes). Add the eggs one at a time, beating well after each addition, followed by the vanilla extract. Stir in the melted chocolate and mix until combined.
- Combine the dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. If the dough feels too thick, add a tablespoon of milk to loosen it.
- Prepare the marshmallow swirl: In a small bowl, gently stir the marshmallow fluff or mini marshmallows. You can warm them slightly in the microwave for a few seconds to soften them, making swirling easier. For an extra swirl effect, add marshmallow creme to the mix.
- Shape the cookies: Scoop tablespoons of dough and roll them into balls. Place them onto the prepared baking sheet, spacing them about 2 inches apart. Make an indent in the center of each dough ball with your finger or the back of a spoon.
- Add the marshmallow swirl: Spoon a small amount of marshmallow fluff or mini marshmallows into each indent, swirling it into the dough gently with a toothpick or a knife to create a marble effect. If you’re using mini marshmallows, be careful not to overfill, as they will spread during baking.
- Bake the cookies: Bake the cookies for 10-12 minutes, or until the edges are firm but the centers are still soft. The marshmallow swirl should be lightly golden and gooey.
- Cool and set: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve: Enjoy the chewy, gooey marshmallow-chocolate goodness of your cookies!
Notes
- The marshmallow swirl can sometimes puff up during baking, so it’s best to place the cookies closer to the center of the oven for an even bake.
- If the marshmallows puff up too much during baking, you can gently press them down with a spoon once they’ve cooled slightly.
- For an added flavor boost, you can add a handful of chopped nuts to the dough, such as walnuts or pecans.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 18g
- Sodium: 50 mg
- Fat: 6g
- Saturated Fat: 3 g
- Unsaturated Fat: 2g
- Trans Fat: 0 g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1 g
- Cholesterol: 25mg