Description
Delight in these rich Chocolate Marshmallow Swirl Cookies, combining a fudgy chocolate base with a gooey marshmallow swirl. Perfectly soft and chewy with bursts of melted marshmallow and chocolate chips, these cookies offer a unique twist on classic chocolate cookies—ideal for sharing or satisfying your sweet tooth!
Ingredients
Scale
Chocolate Cookie Base:
- 1 ¾ cups All-purpose flour
- ½ cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Butter – Softened
- ¾ cup Brown sugar – Packed
- ½ cup Granulated sugar
- 2 Large eggs – Room temperature
- 1 teaspoon Vanilla extract
- 1 cup Mini chocolate chips – Optional
Marshmallow Swirl:
- 1 ½ cups Mini marshmallows – Lightly dusted with powdered sugar
- ¼ cup Marshmallow fluff – Add a dollop on top of each cookie
- 1 tablespoon Powdered sugar – For dusting mini marshmallows
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Let the butter and eggs sit at room temperature for about 15 minutes to ensure even mixing.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined and uniform in texture.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, indicating proper aeration.
- Add Eggs and Vanilla: Incorporate the room temperature eggs and vanilla extract into the creamed butter and sugars, mixing well to blend fully.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. Avoid over-mixing to keep cookies tender. Fold in the mini chocolate chips if using.
- Form Cookies with Marshmallow Swirl: Scoop dough into balls and place them on the prepared baking sheets, spaced about 2 inches apart. Press 4 to 5 mini marshmallows into the center of each dough ball, then add a small dollop of marshmallow fluff on top. Use a toothpick to gently swirl the marshmallow fluff into the marshmallows, creating a marbled effect.
- Bake: Place the cookies in the preheated oven and bake for 10 to 12 minutes, or until the edges are set but the centers remain soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Nutrition information is an approximation and can vary based on ingredient brands and measurements.
- Ensure butter and eggs are at room temperature for the best texture and mixing results.
- If you prefer chewier cookies, slightly underbake and allow to cool on the sheet.
- Mini chocolate chips are optional but add extra chocolate bursts.
- Use powdered sugar dusted on marshmallows to prevent them from sticking together before swirling.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
