These Chocolate Marshmallow Swirl Cookies are soft, chewy, and packed with rich chocolate flavor, complemented by gooey swirls of marshmallow. They’re the perfect indulgence for any chocolate lover, with a delightful texture that melts in your mouth. Whether you enjoy them with a glass of milk or as a sweet treat after dinner, these cookies are pure decadence!
Ingredients (Makes about 12-15 cookies)
For the Cookies:
- 150g (1 cup) all-purpose flour
- 30g (1/4 cup) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 115g (1/2 cup) unsalted butter, softened
- 100g (1/2 cup) granulated sugar
- 100g (1/2 cup) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 100g (1/2 cup) dark chocolate chips
For the Marshmallow Swirl:
- 100g (1/2 cup) marshmallow fluff or melted mini marshmallows
Instructions
Step 1: Prepare the Cookie Dough
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat together the butter, granulated sugar, and brown sugar until creamy and smooth.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips for extra richness.
Step 2: Swirl in the Marshmallow
- Gently fold the marshmallow fluff into the dough. Don’t overmix—leave visible swirls of marshmallow for the best texture.
Step 3: Chill the Dough
- Cover the dough and refrigerate for at least 30 minutes to help the flavors develop and prevent the cookies from spreading too much.
Step 4: Bake the Cookies
- Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Scoop about 1.5 tablespoons of dough per cookie onto the baking sheet, spacing them 5 cm (2 inches) apart.
- Bake for 10-12 minutes, or until the edges are set but the center is still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition (Per Cookie, Based on 12 Cookies)
- Calories: 190
- Carbohydrates: 25g
- Protein: 2.5g
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 80mg
- Sugar: 15g
Tips for Perfect Chocolate Marshmallow Swirl Cookies
- Don’t overmix the marshmallow fluff—keeping visible swirls makes the cookies look and taste amazing!
- Chill the dough before baking to prevent spreading and get a thick, chewy texture.
- Use high-quality cocoa powder for the richest chocolate flavor.
- For extra gooeyness, press a few extra marshmallow pieces onto the cookies right after baking.
- Store cookies in an airtight container for up to 4 days or freeze the dough balls for easy future baking.
Leave a Reply