Chocolate Marshmallow Swirl Cookies That Will Melt Hearts Recipe
Delightfully rich and chewy Chocolate Marshmallow Swirl Cookies combine the deep flavor of cocoa with sweet ribbons of marshmallow creme, creating a melt-in-your-mouth treat perfect for any dessert craving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients:
- 1 cup (120g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup (28g) unsweetened cocoa powder
Wet Ingredients:
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-Ins:
- ¾ cup (128g) chocolate chips
- ½ cup (120g) marshmallow creme (not marshmallows)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until thoroughly combined.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light, fluffy, and creamy.
- Add Egg and Vanilla: Mix in the egg followed by the vanilla extract until the wet mixture is smooth and fully combined.
- Combine: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overworking the dough and creating tough cookies.
- Add Chocolate Chips: Fold the chocolate chips into the dough carefully using a spatula, ensuring an even distribution.
- Swirl the Marshmallow: Drop spoonfuls of marshmallow creme onto the cookie dough and gently swirl it in using a knife or spatula. Do not fully mix — you want those beautiful visible marshmallow ribbons throughout.
- Shape and Bake: Scoop dough balls about 1½ tablespoons each onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 9 to 11 minutes, until the edges are set but the centers still look soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes so they firm up slightly, then transfer them to a wire rack to cool completely and finish setting.
Notes
- Use marshmallow creme instead of mini marshmallows to achieve perfect swirl patterns that hold their shape during baking.
- If your kitchen is warm, chill the dough for 10 to 15 minutes before baking to prevent cookies from spreading too much.
- Avoid overbaking as the cookies will continue to set while cooling, maintaining a soft center.
- For an extra flavor burst, sprinkle a pinch of sea salt on top of each cookie before baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months for longer preservation.
Keywords: chocolate cookies, marshmallow swirl cookies, chocolate marshmallow cookies, baked dessert, cocoa cookies, chocolate chips cookies
