Chocolate Marshmallow Swirl Cookies Recipe
These Chocolate Marshmallow Swirl Cookies combine rich cocoa flavor with gooey marshmallows and pockets of semi-sweet chocolate chips for a delightful treat. Soft, chewy, and perfectly sweet, they feature a unique swirl of marshmallow fluff that adds a toasty, caramelized twist after baking. Ideal for any chocolate lover craving a fun and comforting homemade cookie.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Total Time: 25 minutes
- Yield: About 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in the Chocolate Chips: Gently fold in the semi-sweet chocolate chips for bursts of melty goodness in every bite.
- 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, being careful not to overmix. You want to see streaks of marshmallow throughout the dough for that swirl effect.
- Scoop and Bake: Using a cookie scoop or tablespoon, scoop the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 8-10 minutes, or until the edges are set but the centers are still slightly soft. Watch for marshmallows to ooze and caramelize slightly for extra flavor.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This allows the cookies to firm up slightly and prevents breakage.
Notes
- For best results, use room temperature butter to ensure smooth creaming with sugars.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- Marshmallow fluff is optional but adds a beautiful swirl and extra gooey texture.
- Store cookies in an airtight container at room temperature for up to 4 days.
- To make cookies chewier, slightly underbake them and let them firm up on the cooling rack.
Keywords: chocolate cookies, marshmallow cookies, chocolate marshmallow swirl, gooey cookies, easy cookie recipe, homemade chocolate cookies, soft chewy cookies
