Chocolate Marshmallow Swirl Cookies (Printer-Friendly Version)
Soft chocolate cookies with swirls of marshmallow and melty chocolate chips for a delightful treat.
# What You'll Need:
→ Dry Ingredients
01 -
1 3/4 cups all-purpose flour (220 g)
02 -
1/2 cup unsweetened cocoa powder (40 g)
03 -
1 teaspoon baking soda
04 -
1/4 teaspoon salt
→ Wet Ingredients
05 -
1/2 cup unsalted butter, softened (115 g)
06 -
3/4 cup granulated sugar (150 g)
07 -
1/2 cup packed light brown sugar (100 g)
08 -
1 large egg
09 -
1 teaspoon vanilla extract
→ Mix-Ins
10 -
1/2 cup semi-sweet chocolate chips (90 g)
11 -
1 cup mini marshmallows (50 g)
12 -
1/3 cup marshmallow fluff (optional) (60 g)
# Steps to Follow:
01 -
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats. Measure all ingredients.
02 -
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly mixed and free of lumps.
03 -
Using a hand or stand mixer, beat softened butter with granulated and brown sugars until pale and fluffy, about 2 to 3 minutes.
04 -
Add egg and vanilla extract to the creamed mixture and beat until fully combined, scraping the bowl sides as needed.
05 -
Gradually add dry ingredients to wet mixture in two to three additions, mixing on low speed until just combined. Avoid overmixing.
06 -
Gently fold semi-sweet chocolate chips into the dough ensuring even distribution.
07 -
Carefully fold in mini marshmallows and optional marshmallow fluff to create distinct swirls without overmixing.
08 -
Using a cookie scoop or tablespoon, drop dough onto prepared sheets leaving 2 inches between portions. Bake for 8 to 10 minutes until edges are set and centers remain slightly soft.
09 -
Allow cookies to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely before serving.
# Additional Tips:
01 -
Monitor marshmallows during baking to prevent excessive oozing; chilling dough for 30 minutes results in thicker cookies.
02 -
For gluten-free adaptation, substitute all-purpose flour with a 1:1 gluten-free flour blend.
03 -
Store at room temperature in an airtight container for up to 5 days; freezing dough balls allows convenient future baking.