Indulge in these rich and gooey Chocolate Marshmallow Swirl Cookies, featuring a perfect blend of cocoa-infused dough, melty chocolate chips, and luscious marshmallow creme swirls that will melt hearts with every bite.
Total Time:26 minutes
Yield:24 cookies
Ingredients
Dry Ingredients:
1 cup all-purpose flour (120g)
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup unsweetened cocoa powder (28g)
Wet Ingredients:
½ cup unsalted butter, softened (113g)
½ cup brown sugar (100g)
¼ cup granulated sugar (50g)
1 large egg
1 teaspoon vanilla extract
Add-Ins:
¾ cup chocolate chips (128g)
½ cup marshmallow creme (120g)
Instructions
Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt; then set the mixture aside.
Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with brown sugar and granulated sugar until the mixture becomes light, fluffy, and well combined.
Add Egg and Vanilla: Mix in the large egg and vanilla extract until fully incorporated and smooth.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing; the dough should have a uniform chocolate color.
Add Chocolate Chips: Fold the chocolate chips into the dough with a spatula, distributing them evenly throughout.
Swirl the Marshmallow: Drop spoonfuls of marshmallow creme into the dough and gently swirl it through, creating visible ribbons without fully mixing it in.
Shape and Bake: Scoop out dough balls about 1½ tablespoons each onto the prepared baking sheets, spacing them approximately 2 inches apart. Bake in the preheated oven for 11 minutes or until the edges are set but the centers remain soft.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For a deeper chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa.
Be careful not to overmix the dough once the dry ingredients are added to maintain a tender cookie texture.
Use marshmallow creme rather than marshmallows to achieve the perfect swirl effect in the cookie dough.
If you prefer chunkier texture, substitute chocolate chips with chopped chocolate pieces.
Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
