Go Back
–+ servings
Chocolate Marshmallow Swirl Cookies Recipe

Chocolate Marshmallow Swirl Cookies Recipe for Ultimate Bliss

Indulge in these Chocolate Marshmallow Swirl Cookies, a nostalgic treat featuring rich chocolate and gooey marshmallows, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1.5 cups all-purpose flour Gluten-free flour can be used.
  • 0.5 cups cocoa powder Consider Dutch-processed for a smoother taste.
  • 0.5 teaspoons baking soda Use fresh for optimal results.
  • 1 pinch salt Enhances flavor.
  • 0.5 cups unsalted butter Can substitute with margarine or coconut oil.
  • 0.5 cups granulated sugar Adjust for sweetness preference.
  • 0.5 cups brown sugar Opt for dark brown for a caramel flavor.
  • 1 large egg Substitute with a flax egg for vegan option.
  • 1 teaspoon vanilla extract Almond extract can add a twist.
For the Chocolatey Highlights
  • 1 cup semi-sweet chocolate chips Can substitute with dark or white chocolate chips.
  • 1 cup mini marshmallows Larger marshmallows cut into pieces can work.
  • 1 cup marshmallow fluff Optional, enhances swirl effect.

Equipment

  • mixing bowls
  • Cookie Scoop
  • Baking sheets
  • Parchment Paper
  • hand mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add egg and vanilla extract, beating until fully incorporated.
  5. Gradually mix in the dry ingredients until just combined, leaving a soft dough with a few flour streaks.
  6. Gently fold in chocolate chips and mini marshmallows.
  7. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 8-10 minutes until edges are set, and allow them to cool for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 90mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

These cookies can be stored in an airtight container at room temperature for up to 1 week. For longer storage, freeze them for up to 3 months.

Tried this recipe?

Let us know how it was!