These Chocolate Marshmallow Swirl Cookies are the perfect treat for those who love a blend of rich chocolate and gooey marshmallows in every bite! They’re soft, chewy, and packed with flavor – making them a favorite among kids and adults alike.
Why You’ll Love This Recipe:
- Sweet & Gooey: The mini marshmallows create a fun and chewy texture with every bite.
- Chocolatey Goodness: Semi-sweet chocolate chips are folded in for a deep, rich flavor.
- Simple to Make: This recipe comes together quickly with just a few steps.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
- 2 cups mini marshmallows
Directions:
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
Step 2: Cream the Butter and Sugars
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. This will take about 2-3 minutes.
Step 3: Add Eggs and Vanilla
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract.
Step 4: Add Dry Ingredients
- In a separate bowl, combine flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Step 5: Fold in the Goodies
- Gently fold in the chocolate chips and mini marshmallows. Make sure they are evenly distributed throughout the dough.
Step 6: Form and Bake the Cookies
- Drop spoonfuls of dough (about 1.5 inches in size) onto the prepared baking sheets, leaving space between each one as they will spread while baking.
- Bake for 10-12 minutes or until the edges are lightly golden brown. The centers will remain soft, so don’t overbake!
Step 7: Cool and Enjoy
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 25-27 minutes
Servings: About 24 cookies
Tips:
- Storage: Store cookies in an airtight container for up to 5 days for freshness.
- For Extra Gooeyness: Add more marshmallows on top of the cookies right before baking.
- Customize: Try swapping mini marshmallows for larger ones or add some chopped nuts for extra crunch.
Conclusion:
These Chocolate Marshmallow Swirl Cookies are a sweet, chewy delight that bring together the best of chocolate and marshmallows. Whether for a holiday treat or just a fun bake, they’re sure to be a hit!
Print
Chocolate Marshmallow Swirl Cookies
- Total Time: 30 minutes
- Yield: 24 cookies (depending on size) 1x
Description
These soft and chewy cookies are a delightful treat, filled with semi-sweet chocolate chips and mini marshmallows. The swirl of marshmallows adds a fun and gooey texture, making them perfect for chocolate lovers and those who enjoy a sweet, gooey surprise in every bite.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
- 2 cups mini marshmallows
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, combine flour, baking soda, and salt. Gradually add dry ingredients to the wet ingredients and mix until well combined.
- Gently fold in chocolate chips and mini marshmallows.
- Drop spoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until edges are golden and centers are set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Notes
- For extra texture, try adding crushed graham crackers to the dough for a s’mores-like twist.
- Store the cookies in an airtight container at room temperature for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes