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Chocolate Marshmallow Swirl Cookies

Chocolate Marshmallow Swirl Cookies: Irresistibly Gooey Goodness

These Chocolate Marshmallow Swirl Cookies are a delightful marriage of gooey marshmallows and rich chocolate, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
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-processed cocoa gives a deeper taste.
  • 1 teaspoon Baking Soda Ensure it’s fresh for the best texture.
  • 1/2 teaspoon Salt Choose fine or coarse salt based on preference.
  • 1/2 cup Unsalted Butter Can substitute with margarine or vegan butter.
  • 1 cup Granulated Sugar Coconut sugar can be used for lower glycemic index.
  • 1/2 cup Brown Sugar Light or dark is acceptable.
  • 1 large Egg For egg-free option, try a flax egg.
  • 1 teaspoon Vanilla Extract Almond extract can be used instead.
For the Sweet Additions
  • 1 cup Semi-sweet Chocolate Chips Dark chocolate or butterscotch chips are alternatives.
  • 2 cups Mini Marshmallows Vegan marshmallows can be used for a plant-based version.
  • 1/2 cup Marshmallow Fluff Optional; adjust based on personal preference.

Equipment

  • Electric Mixer
  • mixing bowls
  • Cookie Scoop
  • Baking sheets
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a medium bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt; whisk until blended.
  3. In a large mixing bowl, beat unsalted butter with granulated and brown sugars until light and fluffy.
  4. Add the egg and vanilla extract; beat until fully combined, scraping down the sides as needed.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overmixing.
  6. Fold in the semi-sweet chocolate chips and mini marshmallows evenly into the dough.
  7. Scoop the dough onto prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 8-10 minutes until edges are set but centers remain soft.
  9. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 20mgIron: 0.5mg

Notes

For the best results, follow the baking tips such as avoiding overmixing and monitor the baking time closely.

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