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To make Chocolate Marshmallow Swirl Cookies, you need simple yet delightful ingredients. Here’s the list: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup packed brown sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips - 1 cup mini marshmallows - 1/2 cup marshmallow fluff Each ingredient plays a key role in making these cookies taste amazing. The butter gives them a rich flavor. The sugars add sweetness and a soft texture. Eggs help bind everything together for a perfect cookie. Vanilla brings a warm aroma that makes your kitchen smell heavenly. Flour and cocoa powder form the base, creating a soft and chocolatey dough. Baking soda gives the cookies a nice rise while keeping them chewy. The chocolate chips add extra bursts of chocolatey goodness. Mini marshmallows and marshmallow fluff create that fun swirl and a gooey texture. Gather these ingredients before you start. Having everything ready makes baking easier and more fun! {{ingredient_image_2}} First, set your oven to 350°F (175°C). This step is key for even baking. Next, line two baking sheets with parchment paper. This makes cleanup easy and helps prevent sticking. In a large bowl, beat 1 cup of softened butter with 1 cup of granulated sugar and 1/2 cup of packed brown sugar. Use an electric mixer for about 3-4 minutes. You want it creamy and light, so keep mixing until you see a fluffy texture. Now, add 2 large eggs, one at a time. Mix well after each egg goes in. Then, pour in 1 teaspoon of pure vanilla extract. This adds a lovely flavor to your cookies. Grab another bowl and sift together 2 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. This helps the dry ingredients blend smoothly into the wet mix. Gradually add your dry mix to the wet mix. Use low speed on your mixer. Stop as soon as you see no dry flour. Overmixing can make your cookies tough, and we want them soft and chewy! With a spatula, gently fold in 1 cup of semi-sweet chocolate chips and 1 cup of mini marshmallows. Make sure they are evenly spread throughout the dough. This will give you sweet bites in every cookie. Using a spoon or cookie scoop, drop heaping tablespoonfuls of dough onto the baking sheets. Space them about 2 inches apart. Next, take 1/2 cup of swirlable marshmallow fluff and place small dollops on top of the dough mounds. Bake your cookies for 10-12 minutes. They are done when the edges look set and the tops are slightly cracked. They might seem soft, but they will firm up as they cool. Once baked, take the cookies out of the oven. Let them cool on the baking sheet for about 5 minutes. After that, move them to wire racks to cool completely. This ensures they stay soft and delicious! To get soft and chewy cookies, use room-temperature butter. Beat it well with the sugars. This helps incorporate air. Mix the dough gently when adding dry ingredients. Overmixing can lead to tough cookies. Bake just until the edges set; this keeps the center soft. Store cookies in an airtight container. This keeps them fresh for up to a week. For longer storage, freeze them. Place cooled cookies in a freezer bag. They can last up to three months in the freezer. Thaw at room temperature when ready to enjoy. Use a stand mixer for easy mixing. A rubber spatula helps fold in ingredients gently. Use a cookie scoop for even dough portions. Parchment paper on baking sheets makes cleanup simple. A toothpick is great for swirling the marshmallow fluff. Arrange cookies on a colorful platter for a fun display. Drizzle melted chocolate over the top for flair. You can also sprinkle powdered sugar for sweetness. Serve with cold milk for the perfect pairing. This adds to the fun and makes them irresistible! Pro Tips Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better incorporation and a smoother dough. Don’t Overmix the Dough: Mix the dry ingredients into the wet just until combined to keep the cookies tender and chewy. Chill the Dough: For thicker cookies, consider chilling the dough for 30 minutes before baking to prevent excessive spreading. Experiment with Flavors: Feel free to add a pinch of cinnamon or espresso powder to the dough for an extra depth of flavor. {{image_4}} You can make these cookies your own! Here are some swaps: - Use coconut oil for butter if you want a dairy-free option. - Try brown sugar for the granulated sugar. It gives a richer flavor. - Swap all-purpose flour for almond flour for a gluten-free treat. - For a vegan cookie, replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water). Want to change the flavor? Here are some ideas: - Add 1/2 cup of peanut butter for a nutty twist. - Mix in 1 teaspoon of cinnamon for a warm spice note. - Add orange zest for a bright, fresh flavor. - Incorporate some instant coffee granules for a mocha-style cookie. Top your cookies with fun extras: - Sprinkle chopped nuts like walnuts or pecans on top. - Add colorful candy pieces for a festive touch. - Use crushed graham crackers for a s'mores effect. - Drizzle melted chocolate over the cookies for extra sweetness. Feel free to mix and match these suggestions. Your cookies will be unique and tasty! To keep your Chocolate Marshmallow Swirl Cookies fresh, store them in an airtight container. Line the bottom with parchment paper to absorb moisture. This method helps maintain their soft texture. Keep the container at room temperature, away from direct sunlight. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about two hours until firm. After that, transfer them to a freezer bag. Make sure to squeeze out as much air as possible. They can last up to three months in the freezer. To enjoy your cookies warm, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5 minutes. This will bring back their soft and chewy texture. You can also use a microwave for quick reheating. Just warm each cookie for about 10-15 seconds. To make cookies chewy, use more brown sugar than white sugar. Brown sugar adds moisture. You can also chill the dough before baking. This helps prevent spreading. Bake them just until the edges are set. The centers should look soft. Avoid overbaking, as they will firm up while cooling. Yes, you can use any kind of chocolate you like. Dark chocolate, white chocolate, or milk chocolate work well. Each type will change the flavor and sweetness. If you want a richer taste, go for dark chocolate. For a sweeter option, try milk chocolate. Mix and match for fun flavors! You can use melted marshmallows instead of fluff. Just melt them gently in the microwave. Another option is to use mini marshmallows. You can add them directly without melting. Cream cheese mixed with powdered sugar also makes a good spread. This adds a nice twist to your cookies. These cookies stay fresh for about one week at room temperature. Store them in an airtight container. For longer storage, place them in the fridge. They can last up to two weeks there. You can also freeze them for up to three months. Just thaw before serving! This blog post covered all you need to make delicious cookies. We explored key ingredients, from butter to chocolate chips. I shared clear steps to help you bake perfectly every time. You learned tips for texture and storage, plus fun ways to change flavors. Now you're ready to impress everyone with your cookie skills. Bake, share, and enjoy every bite!

Chocolate Marshmallow Swirl Cookies

Delicious cookies with a rich chocolate flavor and a delightful marshmallow swirl.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 1/2 cup swirlable marshmallow fluff

Instructions
 

  • Preheat your oven to 350°F (175°C), and prepare two baking sheets by lining them with parchment paper for easy cleanup.
  • In a large mixing bowl, beat together the softened butter, granulated sugar, and packed brown sugar using an electric mixer until the mixture is creamy, light, and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Follow by mixing in the vanilla extract until well combined.
  • In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually incorporate this dry mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  • Gently fold in the semi-sweet chocolate chips and mini marshmallows using a spatula, ensuring they are evenly distributed throughout the cookie dough.
  • Using either a spoon or a cookie scoop, place heaping tablespoonfuls of dough onto the prepared baking sheets, spacing each mound about 2 inches apart to allow for spreading.
  • Take small dollops of the marshmallow fluff and place one on top of each cookie dough mound for an enticing swirl.
  • With a toothpick or a small knife, carefully swirl the marshmallow fluff into the cookie dough to create a delightful marbled effect, ensuring not to mix too thoroughly.
  • Bake in your preheated oven for 10-12 minutes. You'll know they're done when the edges are set and tops are slightly cracked—remember that the cookies will appear soft but will firm up as they cool.
  • Once baked, remove them from the oven and allow the cookies to cool on the baking sheet for about 5 minutes. Afterward, transfer them to wire racks to cool completely.

Notes

Arrange the cookies playfully on a serving platter, and if desired, drizzle with melted chocolate or dust with powdered sugar for an extra touch of sweetness and visual appeal. Enjoy them with a refreshing glass of milk!
Keyword chocolate, cookies, marshmallow