Satisfy your sweet tooth with these decadent chocolate marshmallow swirl cookies! Rich, fudgy chocolate cookies are swirled with gooey marshmallow for a treat that’s perfect for indulgent moments, holiday cookie swaps, or anytime chocolate cravings hit.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups mini marshmallows
Instructions
- Preheat Oven: Preheat to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: Beat softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to the wet ingredients and mix until a soft dough forms.
- Add Marshmallows: Gently fold in mini marshmallows, ensuring they are evenly distributed.
- Shape Cookies: Scoop tablespoon-sized portions of dough onto the baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, until the edges are set but the centers are still soft and gooey.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for Perfect Swirl Cookies
- Chill the dough: If the dough becomes too sticky, chill for 20 minutes before baking.
- Prevent sticking: Coat your hands lightly with cocoa powder when shaping the dough.
- Extra gooey: Add a few marshmallows on top of each cookie before baking.
Nutrition (Per Cookie)
- Calories: 180
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 120mg
- Carbohydrates: 25g
- Sugar: 15g
- Protein: 2g
Leave a Comment