Description
Delight in these rich, fudgy Chocolate Marshmallow Swirl Cookies that are bursting with sweet mini marshmallows and semi-sweet chocolate chips. Perfectly soft with a gooey center and a slightly crisp edge, these cookies are an irresistible treat for chocolate lovers and marshmallow fans alike.
Ingredients
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 the oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking your cookies.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to combine evenly.
- Cream the butter and sugars: In a separate large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, creating a smooth base for your dough.
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until the batter is smooth and well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in marshmallows and chocolate chips: Gently fold the mini marshmallows and semi-sweet chocolate chips into the dough to distribute them evenly without melting.
- Form the cookies: Drop spoonfuls of dough onto baking sheets lined with parchment paper, spacing each about 2 inches apart to allow for spreading.
- Bake: Place the trays in the preheated oven and bake for 10-12 minutes, or until the edges are set and the centers remain soft for a chewy texture.
Notes
- Do not overbake to keep the marshmallows soft and gooey inside the cookies.
- For extra gooeyness, you can press a few extra mini marshmallows on top of each cookie before baking.
- If you prefer a stronger chocolate flavor, use semi-sweet or dark chocolate chips.
- Make sure butter is softened but not melted for optimal creaming with sugars.
