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Chocolate Marshmallow Swirl

Chocolate Marshmallow Swirl Cookies for a Cozy Sweet Treat

Delightful Chocolate Marshmallow Swirl Cookies that combine rich chocolate with gooey marshmallows, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Can substitute with gluten-free flour blend.
  • ⅔ cup cocoa powder Use unsweetened cocoa for balanced sweetness.
  • 1 teaspoon baking soda Ensure it’s fresh for proper rise.
  • ½ teaspoon salt Sea salt offers a more complex taste.
  • ¾ cup unsalted butter Can use vegan butter for dairy-free version.
  • 1 cup granulated sugar Brown sugar can be used for a caramel-like note.
  • 1 large egg Use flax eggs for a vegan alternative.
  • 1 cup chocolate chips Try dark chocolate chips for a more intense flavor.
  • 1 cup mini marshmallows Real marshmallows are recommended for best swirling effect.
For Extra Texture (Optional)
  • 1 cup chopped nuts Great if you're a nut lover looking to enhance texture.
  • 1 cup flavored chocolate chips Experiment with peanut butter or butterscotch for unique taste variations.
  • 1 cup festive marshmallows Use flavored ones, like peppermint, for a seasonal twist.

Equipment

  • mixing bowls
  • Electric Mixer
  • Baking Sheets
  • Parchment Paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
  2. In another bowl, cream together butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
  3. Add in the egg and mix until fully incorporated. Gradually blend the dry ingredients into the wet mixture until just combined.
  4. Gently fold in chocolate chips and mini marshmallows into the cookie dough, ensuring an even distribution.
  5. If your dough feels sticky, cover the bowl with plastic wrap and refrigerate it for about 30 minutes.
  6. Preheat your oven to 350°F (175°C) while the dough chills. Line two baking sheets with parchment paper.
  7. Use a cookie scoop or your hands to portion the dough into 1.5-inch balls and place them on the baking sheets, leaving about 2 inches between each ball.
  8. Bake the cookies for 10-12 minutes, rotating the baking sheets halfway through for even baking.
  9. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 75mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Refrigerating the dough helps prevent spreading for a soft, chewy texture. Store in an airtight container at room temperature for up to 1 week.

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