Chocolate Marshmallow Swirl Cookies
Indulge in the ultimate cookie experience with these Chocolate Marshmallow Swirl Cookies. Each bite is a decadent mix of rich chocolate and gooey marshmallow, creating a treat that melts in your mouth. These cookies are soft, fudgy, and absolutely irresistible, making them perfect for any chocolate lover. Whether you’re craving a late-night snack or looking for a showstopper dessert to impress your family, this recipe is a must-try!
One chilly winter evening, I decided to surprise my family with something extra special. I wanted to create a cookie that combined all our favorite things: rich chocolate, gooey marshmallows, and the comforting warmth of a freshly baked treat. As the cookies baked in the oven, the sweet aroma of chocolate filled the kitchen, and I knew I had created something magical. My husband took one bite and declared it a new favorite, and our little ones couldn’t get enough of the melty marshmallow swirls. Now, these Chocolate Marshmallow Swirl Cookies have become a family tradition, especially on cozy nights by the fire.
Why You’ll Love Chocolate Marshmallow Swirl Cookies
•Gooey and Fudgy: The perfect combination of soft chocolate cookie and melty marshmallow.
•Easy to Make: Simple ingredients and easy steps make this recipe a winner for bakers of all levels.
•Crowd Pleaser: These cookies are always a hit at parties, potlucks, or as a sweet treat for family night.
•Fun to Bake: Swirling marshmallow fluff into the cookie dough adds a playful and delicious twist.
Ingredients Notes for Chocolate Marshmallow Swirl Cookies
•Unsweetened Cocoa Powder: Gives the cookies a deep, rich chocolate flavor.
•Marshmallow Fluff: The secret to those gooey, irresistible swirls. You can also use mini marshmallows if you prefer.
•Chocolate Chips: For an extra burst of chocolate in every bite.
•Vanilla Extract: Enhances the overall flavor and brings out the richness of the chocolate.
Recipe Steps
1. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. Cream Butter and Sugar: In a separate bowl, beat together softened butter and sugar until light and fluffy. Add eggs and vanilla extract, mixing until well combined.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
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5. Swirl in Marshmallow Fluff: Gently fold marshmallow fluff into the cookie dough, creating swirls without fully mixing.
6. Scoop and Bake: Drop spoonfuls of dough onto the prepared baking sheet, leaving space for spreading. Bake for 10-12 minutes or until the edges are set and the centers are soft.
7. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy warm for the ultimate gooey experience!
Storage Options
•Room Temperature: Store in an airtight container for up to 5 days.
•Freeze: You can freeze the cookie dough balls for up to 3 months. Bake from frozen, adding an extra minute to the baking time.
Variations & Substitutions
•Add Nuts: Mix in chopped pecans or walnuts for added crunch.
•Extra Chocolatey: Use dark chocolate chips or chunks for a richer flavor.
•Holiday Twist: Add a sprinkle of crushed peppermint for a festive cookie.
Frequently Asked Questions
Q: Can I use mini marshmallows instead of marshmallow fluff?
A: Yes, you can! Just fold in mini marshmallows and bake as directed for a slightly different texture.
Q: How do I keep the cookies soft and chewy?
A: Be careful not to overbake them. The cookies should be slightly underdone in the center when you take them out of the oven.
Q: Can I make the dough ahead of time?
A: Absolutely! You can make the dough up to 2 days in advance and refrigerate it until you’re ready to bake.
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Chocolate Marshmallow Swirl Cookies
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows or regular marshmallows, cut in half
- 1/2 cup semi-sweet chocolate chips optional, for extra chocolate flavor
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. If using, fold in the mini marshmallows and chocolate chips until evenly distributed.
- Scoop Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Swirl Marshmallows: Gently press a few additional mini marshmallows on top of each cookie and swirl them into the dough for a decorative touch.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies are set but still soft in the center.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
