Ah, Chocolate Marshmallow Swirl Cookies! Just the name makes my heart skip a beat and my stomach growl in delight. There’s something incredibly nostalgic about the scent of baking cookies wafting through my kitchen, especially when there’s chocolate involved. I remember the first time I made these cookies; an impromptu recipe swap at a holiday gathering led me to this gooey, chocolatey masterpiece. I’ve never looked back since! These cookies are a delightful mix of rich chocolate flavor, soft marshmallows, and just enough sweetness to keep you coming back for seconds (or thirds!).
What I absolutely adore about these cookies is how effortlessly they come together. They’re the perfect treat for a movie night, a bake sale, or just because you wanted something sweet—you know, the good ol’ “what’s in the pantry” excuse. So, if you’re ready to spread some joy (and maybe a little chocolate), let’s dive into how to whip up these scrumptious cookies!
What’s in Chocolate Marshmallow Swirl Cookies?
- 1 cup unsalted butter: Softened butter is the key to a fluffy texture. I prefer using Kerrygold because of its rich flavor!
- 1 cup granulated sugar: This adds that delightful sweetness every cookie craves. Plus, it helps with the browning.
- 1 cup packed brown sugar: The molasses in brown sugar gives these cookies a delicious depth and chewiness!
- 2 large eggs: These help bind the mixture together and provide moisture. I always use organic eggs whenever possible.
- 1 teaspoon vanilla extract: Because vanilla makes everything better! It adds warmth and depth to the cookies.
- 2 1/4 cups all-purpose flour: The backbone of our cookies! Always scoop and level your flour to avoid dense cookies.
- 1/2 cup unsweetened cocoa powder: This gives the cookies their rich chocolate flavor. I use Ghirardelli cocoa powder, as it’s my go-to for baking.
- 1 teaspoon baking soda: This helps the cookies rise and become deliciously fluffy.
- 1/2 teaspoon salt: A pinch of salt balances the sweetness of the sugars beautifully.
- 1 cup dark chocolate chips: I love using semi-sweet or dark chips here; it balances perfectly with the sweetness of the marshmallows.
- 1 cup mini marshmallows: Tiny pockets of sweetness that melt into gooey goodness. They add that delightful marshmallow flavor.
- 1 tablespoon cocoa powder for dusting: (optional) A little sprinkle for a fancy touch—I’m all about aesthetics!
Are Chocolate Marshmallow Swirl Cookies Good for You?
Well, if you’re on a health kick, these cookies might not be your best friend. However, they do bring in some comfort! The unsalted butter and brown sugar provide richness, while the dark chocolate chips have antioxidants. Not to mention, the mini marshmallows are the fun, sweet treat that makes life a little more delightful! Enjoying these cookies in moderation is key. So, maybe save them for a special occasion or when you need a chocolate pick-me-up!
Ingredients List
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
- 1 cup mini marshmallows
- 1 tablespoon cocoa powder for dusting (optional)
How to Make Chocolate Marshmallow Swirl Cookies?
- Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined—don’t overmix!
- Gently fold in the dark chocolate chips and mini marshmallows, being careful not to break the marshmallows.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
- To create that lovely marshmallow swirl effect, take a toothpick or skewer and a do a little swirl in the dough. But be gentle, as we don’t want to lose that marbled look!
- Bake for 10-12 minutes, or until the edges are set but the centers are still a tad soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
- If you want to get fancy, sprinkle a little cocoa powder around the cookies on your rustic plate for a decorative touch!
Little Tricks for Cookie Success!
- These cookies are best enjoyed warm when the chocolate is still melty and the marshmallows are soft!
- Feel free to mix it up! Experiment with different types of chocolate chips, like milk chocolate or white chocolate—variety is the spice of life!
- To keep the cookies fresh, store leftovers in an airtight container at room temperature for up to a week. But let’s be real; they probably won’t last that long!
So there you have it! Chocolate Marshmallow Swirl Cookies that are perfect for any occasion (or a late-night snack). If you decide to bake these up, I’d love to hear how they turned out. Snap a pic, tag me, and let’s share the cookie love! Happy baking!
