CHOCOLATE MARSHMALLOW SWIRL COOKIES
These chocolate marshmallow swirl cookies are soft, chewy, and packed with gooey marshmallow goodness. Perfect for chocolate lovers, they offer a delightful twist on classic cookies for any occasion or festive treat.
Ingredients
- 2 ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mini marshmallows
Instructions
Preheat Oven:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix Dry Ingredients:
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
Cream Butter and Sugars:
- In a separate large bowl, beat butter with granulated and brown sugars until creamy. Add eggs and vanilla, mixing well.
Combine:
- Gradually add dry ingredients to wet ingredients, mixing until combined.
Add Marshmallows:
- Gently fold in mini marshmallows to the dough.
Shape Cookies:
- Drop spoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart.
Bake:
- Bake for 12–14 minutes until edges are set but centers remain soft.
Cool:
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Make Ahead: Dough can be refrigerated for up to 2 days before baking.
- Serving Suggestion: Serve with a glass of cold milk or hot cocoa.
- Storage: Store cookies in an airtight container at room temperature for up to 1 week.
- Variation: For extra gooeyness, press a marshmallow on top of each cookie before baking.