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Chocolate Marshmallow Swirl Cookies

A rich, dark Chocolate Marshmallow Swirl Cookie cut in half, showing melted chocolate and gooey marshmallow filling.
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Follow these steps to make soft, chewy chocolate cookies featuring a distinct, gooey marshmallow swirl pattern throughout.

Ingredients

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  • 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 1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup miniature marshmallows

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
  4. Prepare the marshmallow swirl: Take about 1/4 of the dough and place it in a separate bowl. Gently fold in the miniature marshmallows into this smaller portion of dough. This will be your swirl dough.
  5. Scoop the plain chocolate dough (the larger portion) onto the prepared baking sheets, forming balls about 1.5 inches wide.
  6. Take small pieces of the marshmallow swirl dough and gently press them onto the top of the plain dough balls. Do not mix them in completely; you want distinct pockets of marshmallow.
  7. Use a knife or toothpick to gently swirl the marshmallow dough into the plain dough once or twice to create a marbled effect. Do not over-swirl.
  8. Bake for 10 to 12 minutes. The edges should be set, but the center should still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a better swirl definition, chill the dough for 30 minutes before scooping and swirling.
  • Do not use large marshmallows; miniature marshmallows melt more evenly and create a better swirl texture.
  • If the marshmallow seems to melt too much during baking, try pressing the marshmallow dough slightly deeper into the plain dough before baking.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://cookifyme.com/chocolate-marshmallow-swirl-cookies-recipe/