introduction

These cookies mix chocolate and soft marshmallows. They bake fast. Kids and adults like them. You can try them with other cookie types like bakery-style chocolate chip cookies for more ideas.

why make this recipe

You make these cookies when you want a quick sweet treat. They taste rich and soft. The marshmallows give a light chew and a fun look. If you like mix of sweet and cocoa, try them after a batch of salted caramel chocolate cookies.

how to make Chocolate Marshmallow Swirl Cookies

This method keeps things simple. Read all steps first. Use room temperature butter. Beat until light. Fold in mix items gently.

Follow this simple plan and watch the cookies form soft swirls. You can also use a scoop like in this easy fall cookie idea: apple cider cookies for a warm touch.

Ingredients :

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips
1 cup mini marshmallows

Directions :

Preheat oven to 350°F (175°C).
In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a separate bowl, cream together butter and sugar until light and fluffy.
Beat in the egg and vanilla extract.
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Fold in chocolate chips and mini marshmallows.
Drop tablespoons of dough onto a baking sheet.
Bake for 10-12 minutes or until the edges are set.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

how to serve Chocolate Marshmallow Swirl Cookies

Serve them warm or at room temp. Warm brings out soft marshmallows. Pair with milk or coffee. For a cozy plate, add a pinch of cinnamon like in some brown sugar cinnamon cookies ideas.

how to store Chocolate Marshmallow Swirl Cookies

Let cookies cool fully first. Put them in an airtight box. Store at room temp for 3 days. For longer keep, freeze in a sealed bag for up to 1 month. Thaw at room temp before you eat.

tips to make Chocolate Marshmallow Swirl Cookies

Use room temp butter for smooth dough.
Do not over mix after you add flour. Mix until just combined.
Press extra marshmallows on top before bake for a pretty look.
If marshmallows brown too fast, tent with foil for the last minutes.
Try spice mix from chai spiced sugar cookies for a warm hint.

variation (if any)

Add chopped nuts for crunch.
Swap chocolate chips for white chips for a sweet contrast.
Use large marshmallows cut in pieces for big gooey pockets.
Add a sprinkle of sea salt on top for a sweet-salty bite.

FAQs

Q: Can I use margarine instead of butter?
A: Butter gives best taste. Margarine will work but the texture changes.

Q: Will the marshmallows melt away?
A: Some melt, but many stay soft. Mini marshmallows keep shape best.

Q: Can I make the dough ahead?
A: Yes. Chill dough in the fridge for up to 24 hours. Bake when ready.

Q: Do I need to line the baking sheet?
A: You can use parchment or a nonstick sheet. Both work well.

Q: Can I make bigger cookies?
A: Yes. Bake time will rise by a few minutes. Watch the edges.

Conclusion

For one more clear guide and a fresh view of this recipe, see Chocolate Marshmallow Swirl Cookies [50 Minutes] – Chasety.

Chocolate Marshmallow Swirl Cookies