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Chocolate Marshmallow Swirl Cookies

Chocolate Marshmallow Swirl Cookies That Melt Your Heart

Indulge in Chocolate Marshmallow Swirl Cookies, a nostalgic treat combining gooey marshmallows and rich chocolate.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Substitution: Use gluten-free flour blend for gluten-free option.
  • 3/4 cup cocoa powder Unsweetened cocoa is preferred for balance.
  • 1 tsp baking soda Make sure it’s fresh for effectiveness.
  • 1/2 tsp salt A pinch can mitigate sweetness.
  • 1 cup unsalted butter Use softened butter for better creaming.
  • 1/2 cup granulated sugar Can substitute with coconut sugar for a healthier version.
  • 1/2 cup brown sugar Use light or dark based on preference.
  • 1 large egg Can be replaced with a flax egg for a vegan option.
  • 1 tsp vanilla extract Substitute with almond extract for a twist.
For the Sweet Filling
  • 1 cup semi-sweet chocolate chips Substitution: Dark chocolate for richer taste.
  • 2 cups mini marshmallows Use regular marshmallows if mini is unavailable.
  • marshmallow fluff (optional) Omit if desired—no direct substitute.

Equipment

  • Mixing bowls
  • Electric mixer
  • cookie scoop
  • baking sheets
  • Parchment paper

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 bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
  3. In a large mixing bowl, cream softened unsalted butter, granulated sugar, and brown sugar using an electric mixer.
  4. Add the egg and vanilla extract to the creamed mixture and beat until fully combined.
  5. Gradually mix the dry ingredients into the wet mixture on low speed until just combined.
  6. Fold in semi-sweet chocolate chips until evenly distributed.
  7. Fold in mini marshmallows and marshmallow fluff (if using) until visible streaks remain.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
  9. Bake for 8-10 minutes, until edges are set and centers are slightly soft.
  10. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

For optimal results, avoid overmixing the dough and store cookies in an airtight container at room temperature for up to 7 days.

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