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Chocolate Marshmallow Swirl Cookies

Chocolate Marshmallow Swirl Cookies: Sweet, Gooey Delight!

These Chocolate Marshmallow Swirl Cookies combine gooey chocolate and fluffy marshmallows for a delightful treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1.5 cups all-purpose flour Provides the perfect structure for those soft, chewy cookies.
  • 0.5 cups unsweetened cocoa powder Use for rich chocolate flavor without extra sweetness.
  • 1 teaspoon baking soda Ensure it’s fresh to help your cookies rise beautifully.
  • 1 pinch salt Enhances the flavors and balances the sweetness.
  • 0.5 cups butter (softened) Adds tenderness and richness; margarine can be used as a swap.
  • 0.5 cups granulated sugar Essential for sweetness and a subtle crisp texture.
  • 0.5 cups brown sugar Adds moisture and depth; light or dark will both taste delicious.
  • 1 large egg Acts as the binder; aquafaba is a great substitute for a vegan version.
  • 1 teaspoon vanilla extract Infuses a lovely flavor; choose pure extract for the best results.
  • 1 cups semi-sweet chocolate chips Provides delightful melty pockets of chocolate goodness.
  • 1 cups mini marshmallows Create those heavenly swirls; go for fresh ones for optimal gooeyness.
  • marshmallow fluff Optional; adds extra sticky sweetness.

Equipment

  • Mixing bowls
  • electric mixer
  • Cookie scoop
  • baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Mix in the beaten egg and vanilla extract until fully incorporated.
  5. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  6. Fold in the chocolate chips, mini marshmallows, and marshmallow fluff if desired.
  7. Scoop the dough onto the prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 8-10 minutes until the edges are set and the centers are slightly soft.
  9. Cool the cookies on the baking sheets for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 70mgPotassium: 90mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.

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