Description
Indulge in these rich and chewy Chocolate Marshmallow Swirl Cookies, featuring a perfect blend of cocoa-infused dough and gooey mini marshmallows. Soft in the center with slightly crisp edges, these cookies offer a delightful swirl of chocolatey sweetness and a tender marshmallow surprise in every bite.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
Add-ins
- 1 ½ cups mini marshmallows
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt until thoroughly combined.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light, fluffy, and pale in color, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, then mix in the vanilla extract for flavor.
- Combine Mixtures: Gradually add the dry flour mixture to the wet butter mixture, mixing slowly and just until incorporated to avoid overmixing, which can toughen the cookies.
- Fold in Marshmallows: Gently fold in the mini marshmallows using a spatula, taking care not to crush them to maintain their gooey texture in the cookies.
- Portion Dough: Using a tablespoon or small cookie scoop, drop the dough onto the prepared baking sheets, spacing each approximately 5 cm (2 inches) apart to allow room for spreading.
- Optional Marshmallow Decoration: For a decorative touch, press a few extra marshmallows on top of each cookie or swirl them gently into the dough before baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft and slightly underbaked for a chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely and set the texture.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugars.
- Avoid overmixing once the flour is added to keep cookies tender.
- You can use large marshmallows chopped into smaller pieces if mini marshmallows are unavailable.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For a richer chocolate flavor, consider adding ½ cup of chocolate chips along with the marshmallows.
