Description
These Chocolate Marshmallow Swirl Cookies are a decadent treat featuring a rich cocoa base swirled with gooey mini marshmallows and melty semi-sweet chocolate chips. Perfectly soft and chewy with a hint of chocolate and a sweet marshmallow surprise, they are sure to delight any cookie lover.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1 cup mini marshmallows
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking your cookies evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined to create your dry base.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened unsalted butter with the granulated sugar and brown sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract until the batter is smooth and uniform.
- Combine Mixtures: Gradually add your dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can make cookies tough.
- Fold in Marshmallows and Chocolate Chips: Gently fold in the mini marshmallows and semi-sweet chocolate chips, distributing them evenly throughout the dough without melting or crushing them.
- Shape Cookies: Drop spoonfuls of dough onto baking sheets lined with parchment paper or silicone mats, spacing them about 2 inches apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes until the edges are set but the centers remain soft and slightly underbaked for optimal chewiness.
Notes
- For extra gooey marshmallows, add them fresh immediately before baking to avoid melting into the dough.
- If you prefer crispier cookies, bake for an additional 1-2 minutes, but watch closely to prevent burning.
- Use room temperature butter and eggs for best mixing results and texture.
- These cookies freeze well; store baked cookies in an airtight container or freeze dough balls for up to 3 months.
