Go Back
–+ servings
Chocolate Marshmallow Swirl Cookies

Chocolate Marshmallow Swirl Cookies: Indulgent Treats You'll Love

Chocolate Marshmallow Swirl Cookies are an indulgent treat blending rich chocolate and fluffy marshmallows for a delightful dessert experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour can substitute with whole wheat flour
  • 3/4 cups Cocoa Powder consider unsweetened dark cocoa for extra richness
  • 1 cup Granulated Sugar brown sugar can be used for a hint of caramel flavor
  • 1/2 cup Butter softened; margarine is a great alternative for dairy-free
  • 2 large Eggs for a vegan substitute, use flaxseed meal mixed with water
For the Marshmallow Swirl
  • 2 cups Real Marshmallows melted marshmallows can be used for a fluffier texture
For Baking
  • 1 teaspoon Baking Soda acts as a leavening agent
  • 1/2 teaspoon Salt consider using sea salt for different taste

Equipment

  • Mixing bowls
  • Hand Mixer
  • Cookie scoop
  • Baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine all-purpose flour, cocoa powder, baking soda, and salt.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer until light and fluffy, about 3-5 minutes.
  3. Gradually incorporate the dry ingredients into the creamed butter and sugar mixture. Mix on low speed until just combined.
  4. Gently fold in the real marshmallows using a spatula until they are evenly distributed throughout the cookie dough.
  5. If the dough feels too sticky, chill it in the refrigerator for about 30 minutes.
  6. Scoop the dough using a tablespoon or cookie scoop, and shape it into balls. Place on a baking sheet lined with parchment paper.
  7. Bake for 10-12 minutes, rotating the sheet halfway through the baking time for even cooking.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 160kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 120mgPotassium: 40mgFiber: 1gSugar: 10gVitamin A: 250IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!