Chocolate Marshmallow Swirl Cookies (Print View)
Soft, chocolatey cookies with gooey marshmallow swirls and rich chocolate chips in every bite.
# What You'll Need:
→ Dry Ingredients
01 -
1 3/4 cups all-purpose flour
02 -
1/2 cup unsweetened cocoa powder
03 -
1 teaspoon baking soda
04 -
1/4 teaspoon salt
→ Wet Ingredients
05 -
1/2 cup unsalted butter, softened
06 -
3/4 cup granulated sugar
07 -
1/2 cup packed light brown sugar
08 -
1 large egg
09 -
1 teaspoon vanilla extract
→ Mix-Ins
10 -
1/2 cup semi-sweet chocolate chips
11 -
1 cup mini marshmallows
12 -
1/3 cup marshmallow fluff (optional)
# Directions:
01 -
Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
02 -
In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt until evenly blended.
03 -
In a large mixing bowl, use a hand mixer or stand mixer to beat softened unsalted butter, granulated sugar, and brown sugar until pale and fluffy, about 2–3 minutes.
04 -
Beat in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl as needed.
05 -
Gradually add the dry mixture into the wet ingredients in 2–3 additions, mixing on low speed until just combined. Avoid overmixing.
06 -
Gently fold in semi-sweet chocolate chips until evenly distributed throughout the dough.
07 -
Fold in mini marshmallows and dollops of marshmallow fluff, if using. Mix gently to create visible marshmallow streaks.
08 -
Scoop dough onto prepared baking sheets using a cookie scoop or tablespoon, spacing about 2 inches apart. Bake for 8–10 minutes, or until edges are set and centers remain slightly soft.
09 -
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
# Notes:
01 -
Monitor marshmallows during baking as they may caramelize and create a toasty flavor.