Description
Gooey chocolate marshmallow swirl cookies blend rich cocoa with pillowy marshmallow magic for an irresistible sweet treat. Chocolate lovers will savor each bite of these homemade delights that bring pure comfort and pure indulgence to dessert time.
Ingredients
Scale
Main Dry Ingredients:
- 1 cup (120 grams) all-purpose flour
- ½ cup (50 grams) unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Sugars and Binding Ingredients:
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Fat and Add-ins:
- ½ cup (113 grams) unsalted butter, softened
- 1 cup (170 grams) semi-sweet chocolate chips
- 1 cup (50 grams) mini marshmallows
Instructions
- Craft the foundational mixture by whisking cocoa-infused dry ingredients in a medium vessel, creating a uniform powder blend that will anchor the cookie’s rich character.
- In a spacious mixing bowl, cream butter with both sugar varieties until the mixture transforms into a light, airy consistency, incorporating egg and vanilla essence to develop a silky smooth base.
- Gently integrate the dry ingredient mixture into the wet components, stirring with delicate motions to prevent overmixing. Tenderly fold chocolate chips throughout the dough, ensuring even distribution.
- Retreat the cookie dough into the refrigerator for a strategic 30-minute cooling period, allowing flavors to meld and texture to stabilize.
- Activate the oven to 350F, positioning the rack in the center and draping a parchment sheet across the baking surface to prevent potential sticking.
- Excavate generous dollops of chilled dough, positioning them with measured precision on the prepared baking landscape. Delicately nestle marshmallows into each cookie’s topography, using a utensil to create mesmerizing swirled patterns.
- Slide the cookie-laden tray into the heated oven, allowing them to transform for 8-10 minutes – seeking edges with gentle firmness and centers maintaining a soft, yielding texture.
- Extract the cookies, permitting them a brief moment of rest directly on the baking sheet to complete their structural setting before migrating to a cooling rack for final temperature stabilization.
Notes
- Chilling the dough helps prevent spreading and creates a more concentrated flavor, allowing chocolate and butter to meld together beautifully.
- For gluten-free alternatives, swap regular flour with a 1:1 gluten-free baking blend, ensuring the texture remains soft and chewy.
- To achieve a perfect marshmallow swirl, use slightly warmed marshmallows which will create a more elegant and smooth marble effect in the cookies.
- Experiment with different chocolate variations like dark, milk, or white chocolate chips to customize the flavor profile and add personal flair to the classic recipe.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg