Description
Delight in these rich and gooey Chocolate Marshmallow Swirl Cookies, combining a luscious cocoa base with sweet mini marshmallows and melty semi-sweet chocolate chips. Perfectly soft on the inside with slightly crisp edges, these cookies are a delectable treat for chocolate lovers of all ages.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
Add-Ins
- 1 cup mini marshmallows
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa throughout the flour.
- Cream Butter and Sugars: In a separate large bowl, cream the softened unsalted butter with granulated sugar and brown sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract until smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can lead to tough cookies.
- Fold in Add-Ins: Gently fold mini marshmallows and semi-sweet chocolate chips into the dough to evenly distribute without breaking them up.
- Shape Cookies: Drop spoonfuls of cookie dough onto baking sheets lined with parchment paper or silicone mats, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft, giving a chewy texture with gooey centers.
- Cool: Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Notes
- For best results, use room temperature butter to ensure proper creaming with the sugars.
- Do not overbake; cookies will appear soft when removed but will firm up as they cool.
- You can substitute mini marshmallows with regular-sized marshmallows cut into smaller pieces if mini are unavailable.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For an extra chocolate boost, try adding a handful of chopped nuts or white chocolate chips.
