Chocolate Marshmallow Swirl Cookies

$For Chocolate Marshmallow Swirl Cookies, gather these key ingredients: - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - 1/2 cup mini marshmallows - 1/2 cup semi-sweet chocolate chips - Extra cocoa powder for dusting (optional) These ingredients work together to create a rich, chocolatey treat. The butter gives a soft texture, while the cocoa powder adds deep flavor. You can enhance your cookies with these optional ingredients: - 1/4 teaspoon espresso powder: This adds depth to the chocolate flavor. - 1/2 teaspoon cinnamon: This gives a warm spice note. - Chopped nuts: Walnuts or pecans add crunch. Using these can make your cookies more unique. Feel free to experiment! If you need to swap ingredients, here are some ideas: - For gluten-free cookies, use a 1:1 gluten-free flour blend instead of all-purpose flour. - Substitute coconut oil for unsalted butter for a dairy-free option. - Use dark chocolate chips if you prefer a richer taste. These substitutions keep the cookies tasty while meeting your dietary needs. Always feel free to get creative! {{ingredient_image_2}} Start by heating your oven to 350°F (175°C). Line a baking sheet with parchment paper. This keeps the cookies from sticking. In a medium bowl, mix together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Sift these dry ingredients. This makes your dough light and fluffy. In a large bowl, cream 1/2 cup of softened unsalted butter and 1 cup of granulated sugar. Use an electric mixer to beat them together until the mix looks light and soft. This should take about 2-3 minutes. Next, add 1 large egg and 1 teaspoon of pure vanilla extract. Mix until everything is smooth. Now, combine the dry mix with the wet mix. Add the dry ingredients in three parts. Mix gently on low speed each time until it’s just combined. Don't over-mix; keep your dough soft. Finally, fold in 1/2 cup of mini marshmallows and 1/2 cup of semi-sweet chocolate chips. This adds fun flavor! To make your cookies look special, use a spoon or your fingers to swirl the tops. After you scoop out the dough in balls, make a small swirl on each one. This creates a marbled look. It’s easy and fun! Just be gentle not to mix too much. You want to keep that nice swirl. Place your cookie dough balls on the baking sheet. Leave 2 inches between each one. This gives them space to spread as they bake. Bake for 10-12 minutes. The edges should be set, but the centers can be soft. They will get firmer while cooling. When the cookies are done, take them out of the oven. Let them cool on the sheet for 5 minutes. After that, move them to a wire rack to cool completely. These steps help keep your cookies soft and chewy! To get a great swirl, start with a soft dough. After you scoop the dough onto the baking sheet, use a spoon to gently swirl the top. Don’t press too hard; you want a light touch. This will help create those lovely swirled patterns. Remember, less is more! For soft and chewy cookies, do not over-mix the dough. Mix just until combined. This keeps the dough tender. Also, take them out of the oven while the centers are still soft. They will firm up as they cool. Trust me, you want that gooey center! - Overbaking: Keep a close eye on your cookies. If you bake them too long, they will get hard. - Too Much Flour: Make sure to measure your flour correctly. Spoon it into the cup and level it off. - Skipping the Rest: Don't skip cooling them on a wire rack. This helps them stay soft and fresh. Pro Tips Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking. This helps prevent spreading and gives the cookies a nice chewy texture. Use Fresh Ingredients: Ensure your baking powder and cocoa powder are fresh for the best flavor and texture. Old ingredients can result in flat or dry cookies. Customize Your Mix-ins: Feel free to swap mini marshmallows and chocolate chips for your favorite mix-ins like nuts or peanut butter chips for a unique twist. Store Properly: Keep leftover cookies in an airtight container at room temperature for up to a week to maintain their freshness and chewy texture. {{image_4}} You can make these cookies even more fun with mix-ins. Try adding nuts like walnuts or pecans for crunch. You can also use white chocolate chips for a sweet twist. Want some fruit? Dried cherries or cranberries blend well with the chocolate. They add a tart flavor that balances the sweetness. You can also switch mini marshmallows for larger ones if you want bigger bites of marshmallow. If you need a gluten-free recipe, it is easy to switch up the flour. Use a gluten-free all-purpose flour instead of regular flour. Make sure it has a good mix of gluten-free ingredients. This will help your cookies hold together. Many brands offer gluten-free flour blends that work well in baking. Just ensure that you check the label to ensure it is safe for your needs. You can change the flavors of these cookies to fit different seasons. In the fall, add pumpkin spice to the dough for a cozy taste. You can mix in some cinnamon and nutmeg, too. For winter, try peppermint extract and crushed candy canes. This gives your cookies a fresh, festive flavor. In the summer, you might want to add fresh fruit, like raspberries. They will add a bright, juicy flavor that is refreshing. Experimenting with these variations lets you enjoy these cookies all year round! To keep your Chocolate Marshmallow Swirl Cookies fresh, store them in an airtight container. This helps retain moisture and flavor. Place a piece of wax paper between layers to prevent sticking. You can also add a slice of bread inside the container. This will keep the cookies soft longer. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer them to a freezer-safe bag. Label the bag with the date. You can freeze these cookies for up to three months. When stored properly, these cookies can last for about a week at room temperature. If kept in the fridge, they may stay fresh for up to two weeks. Just remember, the softer the cookie, the shorter their shelf life. Enjoy them while they’re fresh! Yes, you can use other chocolates. Dark chocolate adds richness. White chocolate offers a sweet twist. You can mix and match to find your favorite flavor. Just keep in mind that using chocolate with different sweetness levels may change the taste. Look for the edges to be set. The centers should still be soft and slightly shiny. If they look dry or overly firm, they are overbaked. Remember, cookies will continue to firm up as they cool on the rack. These cookies pair well with vanilla ice cream. A glass of cold milk is always a hit too. For a fun twist, try serving with warm chocolate sauce for dipping. Enjoy them with friends or at a cozy family gathering! This post covered everything you need to know about making Chocolate Marshmallow Swirl Cookies. We explored the key ingredients, shared step-by-step instructions, and offered tips for perfect results. I shared variations to try and smart storage ideas to keep your cookies fresh. Remember, baking is fun and mistakes are part of learning. Enjoy your baking journey and impress your friends and family with these delicious cookies!$

Chocolate Marshmallow Swirl Cookies

Delicious cookies with a rich chocolate flavor and a delightful marshmallow swirl.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 30

Course Dessert

Cuisine American

Servings 12

Calories 150 kcal

Ingredients

1 cup all-purpose flour
0.5 cup unsweetened cocoa powder
0.5 teaspoon baking soda
0.25 teaspoon salt
0.5 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
0.5 cup mini marshmallows
0.5 cup semi-sweet chocolate chips
to taste extra cocoa powder for dusting (optional)

Instructions

Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
In a medium mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisk until well combined, then set this dry mixture aside.
In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar. Beat on medium speed until the mixture becomes light and fluffy, about 2-3 minutes.
Add the large egg and pure vanilla extract to the butter-sugar mixture. Continue beating until fully incorporated and smooth.
Gradually mix in the dry ingredient mixture to the wet ingredients by adding it in three parts, mixing on low speed until just combined after each addition. Be careful not to over-mix; the dough should remain soft.
With a spatula, gently fold in the mini marshmallows and semi-sweet chocolate chips until they are evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, portion out balls of cookie dough and place them on the prepared baking sheet. Ensure to leave about 2 inches of space between each cookie to allow for spreading during baking.
To create a marbled effect, use the back of a spoon or your fingers to lightly swirl the tops of each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are set while the centers remain slightly soft. The cookies will continue to firm up as they cool.
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

Notes

Serve the cookies on a decorative plate, and for an extra touch of elegance, dust the tops with a sprinkle of cocoa powder. Alternatively, accompany the cookies with a scoop of creamy vanilla ice cream for a delightful dessert pairing!

Keyword chocolate, cookies, marshmallow