Chocolate Marshmallow Swirl Cookies

Introduction

Let’s be honest—there’s something magical about the combination of rich chocolate and gooey marshmallows. It’s like a campfire s’more, but elevated into cookie form. These Chocolate Marshmallow Swirl Cookies are the ultimate comfort treat, and I can’t wait for you to try them.

I remember the first time I made these cookies—it was a chilly weekend afternoon, and I was craving something sweet but cozy. After a quick pantry check, I had all the ingredients for my favorite cookie base, but I wanted to take things up a notch. That’s when I spotted a bag of marshmallows, and the idea hit me: why not create a cookie that feels like biting into a cup of hot chocolate, complete with a marshmallow swirl?

These cookies are now a family favorite. They’re perfect for sharing with friends, cozying up on the couch with a good movie, or bringing to a weekend get-together. The best part? They’re incredibly easy to make, and the result is a cookie that’s crispy on the outside, soft in the center, and bursting with gooey marshmallow goodness. Trust me, you’re going to love them!

Why You’ll Love This Recipe

These Chocolate Marshmallow Swirl Cookies are a game-changer, and here’s why:

1. Easy to Make: This recipe uses simple, everyday ingredients, and there’s no need to chill the dough—so you can whip these up anytime you’re craving something sweet.
2. Chocolate Lover’s Dream: If you’re a fan of rich, fudgy chocolate desserts, these cookies will hit the spot. The cocoa powder gives them a deep chocolate flavor, while the marshmallow adds a sweet, creamy contrast.
3. Gooey Marshmallow Swirls: The addition of marshmallows takes these cookies from good to great. As they bake, the marshmallows melt into the dough, creating beautiful swirls and pockets of gooey sweetness.
4. Perfect Texture: These cookies strike the perfect balance between crispy and chewy. The edges are delightfully crispy, while the center stays soft and tender, thanks to the marshmallow.

Preparation Time and Servings

• Total Time: 35 minutes (Prep: 15 minutes, Bake: 10-12 minutes, Cool: 5-8 minutes)
• Servings: Makes about 24 cookies
• Calories per serving: 180 calories per cookie

Ingredients

Here’s what you’ll need to make these decadent cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder (use Dutch-process for a deeper flavor)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 1/2 cups mini marshmallows

Ingredient Highlights:

• Unsalted Butter: Provides richness and helps create that tender, melt-in-your-mouth texture.
• Cocoa Powder: This is where the intense chocolate flavor comes from. The Dutch-process version adds a deeper, almost fudgy taste.
• Mini Marshmallows: These are the star of the show. They melt and swirl into the cookies for a gooey, irresistible touch.

Step-by-Step Instructions

1st Step: Preheat the Oven

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This helps the cookies bake evenly and prevents sticking.

2nd Step: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2-3 minutes. This step is essential for giving your cookies that perfectly soft, chewy texture.

Tip: Make sure your butter is at room temperature so it creams easily with the sugars.

3rd Step: Add the Eggs and Vanilla

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, add the vanilla extract and beat again until smooth.

Tip: Scrape down the sides of your bowl with a spatula to make sure all the ingredients are mixed evenly.

4th Step: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This helps to evenly distribute the dry ingredients, especially the cocoa powder, which can sometimes clump together.

5th Step: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. Be careful not to overmix—overworking the dough can lead to tough cookies.

Tip: The dough will be quite thick, but don’t worry, that’s exactly what you want! It makes for perfectly thick and chewy cookies.

6th Step: Fold in the Chocolate Chips and Marshmallows

Using a spatula, gently fold in the chocolate chips and mini marshmallows. The marshmallows will give the cookies their signature gooey swirls.

Tip: For more pronounced marshmallow swirls, you can press a few extra mini marshmallows into the top of each cookie dough ball before baking.

7th Step: Scoop the Dough

Using a medium cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheets, about 2 inches apart. These cookies will spread as they bake, so give them plenty of room.

8th Step: Bake

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The marshmallows will melt and swirl into the dough, creating gooey, irresistible pockets of sweetness.

Tip: Don’t worry if the cookies look slightly underbaked in the center—they’ll continue to firm up as they cool, leaving you with perfectly soft, chewy cookies.

9th Step: Cool

Allow the cookies to cool on the baking sheet for 5-8 minutes before transferring them to a wire rack to cool completely. This lets them firm up just enough to hold their shape without losing that soft, gooey center.

How to Serve

Here are a few fun ways to serve your Chocolate Marshmallow Swirl Cookies:

• Classic: Enjoy them fresh out of the oven with a cold glass of milk. Trust me, there’s nothing better.
• Ice Cream Sandwiches: Scoop your favorite ice cream between two cookies for an epic ice cream sandwich.
• Dipped in Hot Chocolate: For a double dose of chocolate, dip your cookies in a mug of hot cocoa—the marshmallow swirls melt perfectly into the drink!

Additional Tips

To ensure your cookies turn out perfectly every time, keep these tips in mind:

1. Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start. This helps everything blend together smoothly and creates the best cookie texture.
2. Don’t Overbake: The key to these cookies is baking them just until the edges are set, but the centers are still soft. They’ll firm up as they cool, so resist the urge to overbake!
3. Extra Marshmallows: For more gooey goodness, press a few mini marshmallows into the top of each dough ball before baking.
4. Storing Cookies: These cookies are best enjoyed fresh, but they’ll keep in an airtight container at room temperature for up to 3 days.
5. Freezing Dough: You can freeze the cookie dough balls and bake them straight from the freezer. Just add an extra 1-2 minutes to the bake time.

Recipe Variations

Want to change things up? Here are a few fun variations:

• Triple Chocolate: Swap the semi-sweet chocolate chips for a mix of milk and dark chocolate for an extra indulgent twist.
• Peanut Butter Swirl: Add a tablespoon of peanut butter to the dough for a rich, nutty flavor that pairs perfectly with the marshmallow.
• Holiday Version: Toss in some crushed peppermint candies or drizzle with white chocolate for a festive touch.
• S’mores Cookies: Add some crushed graham crackers to the dough and finish with a drizzle of melted chocolate for the ultimate s’mores-inspired treat.

Freezing and Storage

• Storing Leftovers: These cookies can be stored in an airtight container at room temperature for up to 3 days. If they start to lose their softness, pop them in the microwave for about 10 seconds to bring back that gooey center.
• Freezing Cookie Dough: If you want to prepare ahead of time, freeze the cookie dough balls on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They’ll keep in the freezer for up to 3 months. Bake them straight from frozen—just add an extra minute or two to the baking time.

Special Equipment

• Baking Sheets: Line them with parchment paper to prevent sticking.
• Cookie Scoop: This helps ensure all your cookies are the same size, which means they’ll bake evenly.
• Mixing Bowls: You’ll need a large bowl for creaming the butter and sugar, and a medium bowl for mixing the dry ingredients.

Final Thoughts

There’s just something about these Chocolate Marshmallow Swirl Cookies that makes them irresistible. They’re the perfect combination of rich chocolate, gooey marshmallow, and crispy edges. Whether you’re sharing them with friends, bringing them to a holiday party, or enjoying them as a weekend treat, they’re sure to become a favorite in your home too.

So grab your ingredients, preheat your oven, and get ready to bake a batch of cookie perfection. Trust me, you won’t regret it!

FAQ

1. Can I use regular-sized marshmallows instead of mini marshmallows?

Absolutely! If you don’t have mini marshmallows on hand, you can chop regular-sized marshmallows into smaller pieces. Just keep in mind that the larger chunks might melt differently in the cookies, resulting in more significant swirls of marshmallow goo.

2. Can I make the dough ahead of time?

Yes! You can make the dough up to 24 hours in advance. Simply cover it tightly with plastic wrap and refrigerate. When you’re ready to bake, allow the dough to come to room temperature for about 20 minutes before scooping and baking.

3. Can I freeze the dough?

Definitely. Freezing cookie dough is a great way to always have fresh cookies on hand. Simply scoop the dough into balls, place them on a baking sheet to freeze, and once frozen, transfer the dough balls into a freezer-safe bag. When you’re ready to bake, you can pop them straight into the oven from frozen, just add 1-2 minutes to the baking time.

4. Can I use another type of chocolate?

Yes! While semi-sweet chocolate chips work wonderfully, you can swap them for milk chocolate, dark chocolate, or even white chocolate chips for a fun twist. You can also try a combination for a deeper, more layered flavor.

5. Why are my cookies spreading too much?

If your cookies are spreading more than you’d like, your dough might be too warm. Try chilling the dough for about 15-20 minutes before baking. It helps keep the cookies thick and chewy in the middle.

6. Can I substitute the butter for a non-dairy option?

Yes! You can substitute the butter with vegan butter or coconut oil if you’re looking for a dairy-free alternative. Keep in mind that the texture and flavor may change slightly, but they’ll still be delicious.

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Conclusion

And there you have it—Chocolate Marshmallow Swirl Cookies that will satisfy every sweet craving you could possibly have! These cookies are the ultimate comfort food, with their rich chocolate flavor, gooey marshmallow swirls, and perfectly crisp edges. They’re easy enough to whip up for a casual afternoon treat, yet impressive enough to bring to a party or special occasion.

Whether you’re indulging in these cookies with a cold glass of milk, making them into ice cream sandwiches, or even sneaking one for breakfast (no judgment here!), they’re sure to become a favorite in your household.

I love how versatile these cookies are, too. You can get creative with the mix-ins, add your personal touch, and customize them for different occasions. Try a holiday version with a sprinkle of crushed peppermint, or make them into s’mores-style cookies with some graham cracker crumbs added to the dough.

I hope you enjoy baking and sharing these Chocolate Marshmallow Swirl Cookies as much as I do! Trust me when I say that these cookies are about to become your new go-to dessert. So grab your ingredients, preheat the oven, and treat yourself to some gooey, chocolatey goodness today!