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–+ servings
Chocolate Marshmallow Swirl

Chocolate Marshmallow Swirl Cookies That Melt Hearts

Chocolate Marshmallow Swirl cookies delight with gooey marshmallow swirls atop a rich chocolate base, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 3/4 cup Cocoa Powder Use Dutch-processed cocoa powder for a deeper taste.
  • 1 teaspoon Baking Soda No substitutions needed.
  • 1/2 teaspoon Salt Opt for sea salt for a more complex taste.
  • 1/2 cup Unsalted Butter Can be substituted with margarine or coconut oil for a dairy-free version.
  • 1 cup Brown Sugar White sugar works well for a lighter texture.
  • 3/4 cup Granulated Sugar Adjust to your personal sweetness preference.
  • 2 large Eggs For a vegan alternative, use flaxseed meal mixed with water.
  • 1 teaspoon Vanilla Extract Try almond extract for a unique twist.
For the Swirls
  • 2 cups Mini Marshmallows Jumbo marshmallows can be used, but won’t melt as evenly.

Equipment

  • Mixing bowls
  • whisk
  • electric mixer
  • Parchment Paper
  • baking sheets
  • Spatula

Method
 

Step-by-Step Instructions for Chocolate Marshmallow Swirl Cookies
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until fully integrated.
  3. In another bowl, combine the butter, brown sugar, and granulated sugar and beat until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  5. Gradually add the dry mixture to the wet mixture and stir until just combined, avoiding overmixing.
  6. Fold in the mini marshmallows gently to ensure they are evenly distributed.
  7. Scoop equal-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 12-15 minutes, rotating the sheets halfway through for even baking.
  9. Let the cookies cool on the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 95mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 15mgIron: 0.5mg

Notes

Chill the dough if it feels sticky, use real marshmallows for the best texture, and store baked cookies in an airtight container. Freeze dough balls for fresh cookies anytime.

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