Why You’ll Love This Recipe
- Rich Chocolate Flavor: The combination of cocoa powder and chocolate chips provides a deep, satisfying chocolate taste.
- Gooey Marshmallow Swirls: Melting marshmallows within the dough creates delightful, sweet swirls in every bite.
- Easy to Make: With straightforward ingredients and simple steps, these cookies are accessible to bakers of all levels.
- Versatile Treat: Perfect for holiday gatherings, bake sales, or a cozy night in.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Unsalted butter, room temperature
- Granulated sugar
- Brown sugar, packed
- Large eggs, room temperature
- Vanilla extract
- Semi-sweet chocolate chips
- Mini marshmallows
Directions
- Preheat the Oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to prevent tough cookies.
- Fold in Chocolate Chips and Marshmallows: Using a spatula, gently fold in the chocolate chips and mini marshmallows until evenly distributed throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes. Chilling helps prevent excessive spreading during baking.
- Scoop Dough onto Baking Sheets: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still soft. The marshmallows should be melted and create visible swirls.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Yield: Approximately 24 cookies
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 10-12 minutes per batch
- Total Time: Approximately 1 hour
Variations
- Double Chocolate: Add white chocolate chips for a contrasting sweetness.
- Nutty Twist: Incorporate chopped walnuts or pecans for added crunch.
- Spicy Kick: Add a pinch of cayenne pepper or cinnamon to the dry ingredients for a subtle heat.
- S’mores Style: Press a piece of graham cracker into the top of each cookie before baking to mimic classic s’mores flavors.
Storage/Reheating
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze baked cookies in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.
- Reheating: To enjoy warm cookies, reheat in a preheated 300°F (150°C) oven for 5 minutes or microwave for 10-15 seconds.
FAQs
Can I use regular-sized marshmallows instead of mini marshmallows?
Yes, but it’s best to cut them into smaller pieces to ensure even distribution and melting within the cookies.
How can I prevent the marshmallows from melting too much and creating holes in the cookies?
Chilling the dough before baking helps control the spread of the marshmallows. Additionally, placing a few extra marshmallows on top of the dough balls can create attractive swirls without excessive melting.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 48 hours before baking. This can enhance the flavors and make baking more convenient.
What type of cocoa powder is best for this recipe?
Unsweetened cocoa powder works well, but using Dutch-processed cocoa can provide a deeper chocolate flavor.
Can I substitute the butter with margarine or oil?
While margarine can be used as a substitute, it may alter the flavor and texture slightly
Chocolate Marshmallow Swirl Cookies
- Total Time: 1 hour
- Yield: 24 cookies
- Diet: Vegetarian
Description
Chocolate Marshmallow Swirl Cookies are a decadent treat featuring a rich chocolate base and gooey marshmallow swirls. These chewy, s’mores-inspired cookies are perfect for holidays, bake sales, or cozy evenings at home.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
- Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- Gradually combine the dry ingredients with the wet ingredients until just mixed. Avoid overmixing.
- Gently fold in the chocolate chips and mini marshmallows.
- Refrigerate the dough for 30 minutes.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers remain soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- To prevent marshmallow over-melting, chill the dough before baking and add a few marshmallows on top of each dough ball.
- Dutch-processed cocoa powder provides a deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
