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–+ servings
Chocolate Marshmallow Swirl Cookies

Chocolate Marshmallow Swirl Cookies That Melt in Your Mouth

These Chocolate Marshmallow Swirl Cookies combine gooey sweetness and rich chocolate, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 ¾ cups all-purpose flour can substitute with gluten-free flour
  • ½ cup unsweetened cocoa powder recommended for better control over sweetness
  • 1 teaspoon baking soda always use fresh
  • ½ teaspoon salt sea salt can be used for complexity
  • ½ cup unsalted butter can substitute with coconut oil
  • ½ cup granulated sugar brown sugar can be used for added moisture
  • ½ cup brown sugar both light and dark work equally well
  • 1 large egg a flax egg can be a vegan alternative
  • 1 teaspoon pure vanilla extract fresh vanilla pods provide richer taste
For the Mix-ins
  • 1 cup semi-sweet chocolate chips or use dark chocolate
  • 1 cup mini marshmallows can swap with larger marshmallows
  • marshmallow fluff optional; can be omitted

Equipment

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

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together 1 ¾ cups of flour, ½ cup of cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.
  3. In a large bowl, cream together ½ cup of softened butter, ½ cup of granulated sugar, and ½ cup of brown sugar.
  4. Add in 1 large egg and 1 teaspoon of vanilla extract and beat until fully combined.
  5. Gradually mix in the dry ingredients until just combined, forming a soft, slightly sticky dough.
  6. Fold in 1 cup of chocolate chips and 1 cup of mini marshmallows.
  7. Scoop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between cookies.
  8. Bake for 8-10 minutes, until the edges are set and the centers are slightly soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

For best results, measure ingredients accurately, avoid overmixing, and monitor baking time closely.

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