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Chocolate Marshmallow Swirl Cookies Recipe

Chocolate Marshmallow Swirl Cookies Recipe for Sweet Cozy Nights

Chocolate Marshmallow Swirl Cookies recipe combining rich chocolate and gooey marshmallow, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 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 Use gluten-free flour for a gluten-free version.
  • 3/4 cup Cocoa Powder Dutch-process cocoa can be used for a deeper taste.
  • 1 teaspoon Baking Soda Ensure it's fresh for the best results.
  • 1/2 teaspoon Salt A pinch of sea salt can elevate the taste.
  • 1/2 cup Unsalted Butter Can substitute with margarine or vegan butter.
  • 1 cup Granulated Sugar Coconut sugar can be used for a healthier option.
  • 1/2 cup Brown Sugar Use light or dark based on preference.
  • 1 large Egg For a vegan version, replace with a flax egg.
  • 1 teaspoon Vanilla Extract Almond extract can be substituted for a twist.
  • 1 cup Semi-sweet Chocolate Chips Dark chocolate or milk chocolate chips are great alternatives.
For the Marshmallow Swirl
  • 2 cups Mini Marshmallows Substitute with large marshmallows cut into pieces or marshmallow fluff.
  • 1/2 cup Marshmallow Fluff Optional, enhances marshmallow flavor and adds gooeyness.

Equipment

  • Mixing Bowl
  • electric mixer
  • Cookie Sheets
  • Parchment Paper
  • Spatula
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Begin by preheating your oven to 350°F (175°C) while you prepare your baking sheets.
  2. In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well mixed.
  3. In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together for about 2-3 minutes.
  4. Crack an egg into the mixture and pour in the vanilla extract. Beat until well combined and smooth.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  6. Gently fold in the semi-sweet chocolate chips, followed by the mini marshmallows and the optional marshmallow fluff.
  7. Using a cookie scoop or tablespoon, place dough onto the prepared baking sheets, ensuring they're spaced about 2 inches apart.
  8. Bake your cookies in the preheated oven for 8-10 minutes. Keep a close eye on them.
  9. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week. For longer freshness, keep in the fridge for up to 2 weeks. Freezing keeps them for up to 1 month.

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