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Chocolate Marshmallow Swirl Cookie

Chocolate Marshmallow Swirl Cookies for Ultimate Indulgence

These Chocolate Marshmallow Swirl Cookies offer a delightful combination of gooey marshmallows and rich chocolate, perfect for satisfying any sweet craving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free version.
  • 3/4 cup Cocoa Powder Use Dutch-process cocoa for a milder taste.
  • 1 teaspoon Baking Soda No substitutions recommended.
  • 1/2 teaspoon Salt Using sea salt adds a more complex taste.
  • 1 cup Unsalted Butter Margarine or vegan butter can be substituted for dairy-free cookies.
  • 1 cup Granulated Sugar Brown sugar adds a deeper flavor if substituted.
  • 1/2 cup Brown Sugar Choose light or dark brown sugar based on preference.
  • 1 large Egg For a vegan alternative, consider using a flax egg.
  • 1 teaspoon Vanilla Extract Always opt for pure vanilla extract for the best results.
For the Chocolate & Marshmallow Delight
  • 1 cup Semi-Sweet Chocolate Chips Substitute with dark chocolate for a richer flavor.
  • 2 cups Mini Marshmallows Regular marshmallows can be used but should be cut into smaller pieces.
  • 1/2 cup Marshmallow Fluff Omit if not available.

Equipment

  • mixing bowl
  • Baking Sheets
  • Parchment Paper
  • Hand mixer
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium mixing bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt.
  3. In a large mixing bowl, cream together softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the egg and vanilla extract, beating until well combined.
  5. Gradually pour the dry ingredients into the wet mixture, gently stirring until just combined.
  6. Fold in the semi-sweet chocolate chips.
  7. Gently fold in the mini marshmallows and marshmallow fluff until evenly distributed.
  8. Using a cookie scoop, spoon out dollops of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 8-10 minutes until the edges are set and centers remain slightly soft.
  10. Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 20mgSodium: 85mgPotassium: 60mgSugar: 10gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Keep an eye on your cookies as they bake, since the marshmallows may caramelize quickly.

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