Chocolate Marshmallow Swirl Cookies are like little bites of happiness wrapped in a warm hug. Imagine biting into a soft cookie that gives way to gooey marshmallow swirls and rich chocolate pieces—heavenly! The aroma wafting through your kitchen will have everyone asking when they can dive in.
This recipe holds a special place in my heart because it brings back memories of rainy afternoons spent baking with my grandma. We’d laugh as we tried not to eat all the dough before it made it to the oven. These cookies are perfect for cozy gatherings or just a well-deserved treat after a long day.
Why You'll Love This Recipe
- These Chocolate Marshmallow Swirl Cookies are easy to make and require minimal effort for maximum flavor
- The visual appeal with swirls of melted marshmallows makes them a showstopper
- Perfect for gifting or simply indulging yourself on a lazy afternoon
- Their delightful texture combines soft chewiness and crunchy edges that everyone loves
I remember the first time I made these cookies; my friends devoured them in minutes and begged for the recipe!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Essential for structure; sift it to avoid lumps and ensure even mixing.
- Cocoa Powder: Use unsweetened cocoa powder for that rich chocolate flavor; Dutch-processed cocoa adds depth.
- Baking Soda: This will give your cookies that perfect rise; make sure it’s fresh for best results.
- Salt: Just a pinch enhances the sweetness and balances flavors; don’t skip this step!
- Unsalted Butter: Use room temperature butter for creamy mixing; it helps create those delightful chewy edges.
- Granulated Sugar: For sweetness; feel free to substitute some with brown sugar for added moisture.
- Eggs: Large eggs work best here; they add moisture and richness to the dough.
- Vanilla Extract: A splash of pure vanilla extract elevates the flavor profile beautifully.
- Chocolate Chips: Semi-sweet chips are classic, but feel free to experiment with dark or milk chocolate.
- Marshmallows: Mini marshmallows melt perfectly into the cookie dough, creating gooey pockets of sweetness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This ensures effortless removal of the cookies once baked.
Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined. This step helps evenly distribute the cocoa while preventing lumps.
Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy—about 3-4 minutes. The mixture should look pale and creamy.
Add Eggs and Vanilla: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract until everything is well blended.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture while mixing on low speed. Stop when just combined—overmixing can lead to tough cookies.
Add Chocolate Chips and Marshmallows: Gently fold in chocolate chips and mini marshmallows using a spatula or wooden spoon. Be careful not to break up those sweet marshmallows too much!
Scoop Dough onto Baking Sheets: Using a tablespoon or cookie scoop, drop dough balls onto prepared baking sheets spaced about 2 inches apart. They will spread as they bake!
Bake Until Perfect: Bake for about 10-12 minutes until edges are set but centers look slightly underbaked—the residual heat will finish cooking them perfectly.
Let these delicious Chocolate Marshmallow Swirl Cookies cool on baking sheets for about 5 minutes before transferring them to wire racks. The anticipation builds as you watch those gooey marshmallows glisten! Enjoy them warm or store them in an airtight container if you can resist eating them all at once!
You Must Know
- Chocolate marshmallow swirl cookies are a delightful treat that combines rich chocolate with fluffy marshmallows
- Perfect for sharing, they’ll impress friends and family alike
- The aroma while baking will make your kitchen smell like a sweet haven!
Perfecting the Cooking Process
To master chocolate marshmallow swirl cookies, start by creaming the butter and sugar, then mix in eggs. Fold in dry ingredients before adding chocolate chips and marshmallows for a perfect blend.
Add Your Touch
Consider swapping semi-sweet chocolate for dark chocolate or using mini marshmallows for a fun twist. Add nuts or crushed cookies for extra crunch and flavor variation!
Storing & Reheating
Store cookies in an airtight container at room temperature for up to five days. Reheat in the microwave for about 10 seconds to regain that gooey texture.
Chef's Helpful Tips
- Ensure your butter is softened but not melted; this creates the perfect texture for cookie dough
- Always measure flour correctly to avoid dry cookies
- Let dough chill if necessary; it helps enhance flavors and makes rolling easier
Baking these cookies reminds me of family gatherings when everyone fought over who got the last one. The smiles were worth every bit of flour on my face!
FAQ
Can I use different types of chocolate?
Absolutely! Dark or milk chocolate works wonderfully in these cookies.
How do I prevent my cookies from spreading too much?
Chilling the dough before baking helps maintain their shape during baking.
What’s the best way to store leftover cookies?
Keep leftover cookies in an airtight container at room temperature for maximum freshness.
Chocolate Marshmallow Swirl Cookies
- Total Time: 27 minutes
- Yield: Approximately 24 cookies
Description
Indulge in these Chocolate Marshmallow Swirl Cookies, where rich chocolate and gooey marshmallows unite in every bite for a delightful treat.
Ingredients
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Baking Soda
- Salt
- Unsalted Butter
- Granulated Sugar
- Eggs
- Vanilla Extract
- Chocolate Chips
- Mini Marshmallows
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until combined.
- In a large bowl, cream softened butter and sugar until light and fluffy (about 3–4 minutes).
- Beat in eggs one at a time, then add vanilla extract until well blended.
- Gradually mix the dry ingredients into the wet mixture on low speed until just combined.
- Gently fold in chocolate chips and mini marshmallows using a spatula.
- Drop tablespoon-sized balls of dough onto prepared baking sheets, spaced 2 inches apart.
- Bake for 10–12 minutes until edges are set but centers are slightly underbaked. Cool on baking sheets for 5 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
