Description
Delight in these rich Chocolate Marshmallow Swirl Cookies featuring a decadent chocolate cookie base infused with mini chocolate chips and topped with a gooey marshmallow swirl. Perfectly soft with a slight crisp on the edges, these cookies combine the delightful flavors of cocoa and marshmallow for a fun and indulgent treat.
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
- 1 tablespoon Powdered sugar – For dusting mini marshmallows
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Allow the butter and eggs to sit at room temperature for about 15 minutes to soften and temper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy, ensuring a smooth base for your cookies.
- Add Eggs and Vanilla: Incorporate the room temperature eggs and vanilla extract into the creamed butter and sugars, mixing until fully combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, gently stirring until just combined. Be careful not to overmix to maintain a tender cookie texture. Fold in the mini chocolate chips if using.
- Form and Top Cookies: Scoop the cookie dough into balls. Press 4–5 mini marshmallows into the center of each dough ball and add a small dollop of marshmallow fluff on top. Use a toothpick to gently swirl the marshmallow topping through the cookie dough.
- Arrange and Bake: Place the cookies on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10–12 minutes, or until the edges are set but the centers remain soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step helps the cookies set properly without breaking.
Notes
- Nutrition information is automatically calculated and should be considered an approximation.
- Actual values may vary based on specific ingredients used and portion sizes.
- Allowing butter and eggs to come to room temperature helps achieve the perfect cookie texture.
- Swirling the marshmallow fluff gently with a toothpick prevents it from completely melting during baking.
- Store cookies in an airtight container to maintain freshness for several days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 30mg
