Chocolate Marshmallow Swirl Cookies
These easy, chewy chocolate marshmallow swirl cookies feature a rich chocolate base with gooey marshmallow ribbons in every bite. Perfect for quick baking, family treats, or impressing at parties, they’re a crowd-pleasing, memory-making dessert.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder (Dutch-process if possible)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (90g) mini marshmallows
- 3/4 cup (130g) semi-sweet chocolate chips (optional)
- 1/2 cup (60g) chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes with a mixer, 5 by hand).
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to the butter mixture, blending just until combined. If dough feels too dry, add 1 tablespoon milk.
- Stir in chocolate chips and nuts if using.
- Gently fold in mini marshmallows, being careful not to crush them.
- Use a medium cookie scoop (about 2 tablespoons) to drop dough onto prepared sheets, spacing at least 2 inches apart. Press a few extra marshmallows on top if desired.
- Bake for 9–11 minutes, until edges are set but centers look slightly underdone. Marshmallows should be puffed and lightly golden.
- Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, chill dough for 15–20 minutes if sticky. Gently fold in marshmallows to avoid melting. Bake one tray at a time for even results. Use gluten-free flour and vegan marshmallows for dietary adaptations. Cookies are fragile when hot; let cool before moving.
Nutrition
- Serving Size: 1 cookie (about 40g)
- Calories: 180
- Sugar: 18
- Sodium: 90
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 2
- Protein: 2
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