Chocolate Marshmallow Swirl Cookies

introduction

These cookies mix chocolate and soft marshmallows. They bake fast and taste warm. You can make them for a snack or a small gift. Try a similar idea in this blueberry cheesecake swirl cookie if you want a fruit twist.

why make this recipe

You make this recipe to get a soft cookie with a gooey marshmallow bite. The mix of chocolate chips and marshmallows adds fun and deep taste. The dough is easy to mix and you use common pantry items. If you like sweet treats with a soft center, try a rich cookie like the chewy maple cinnamon cookie for more ideas.

how to make Chocolate Marshmallow Swirl Cookies

Work in order and keep things ready. Preheat your oven first. Use a large bowl to beat the butter and sugars. Add eggs and vanilla. Mix the dry items in a separate bowl. Then fold dry mix into the wet mix. Stir in the chips and mini marshmallows last so they do not break. Use a spoon to drop dough on a tray. Bake until the edges turn light brown. For more baking tips on chocolate treats, see this double chocolate cake page.

Ingredients :

• 1 cup unsalted butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1 cup mini marshmallows

Directions :

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. Combine the flour, baking soda, and salt; gradually mix into the creamed mixture.
5. Fold in the chocolate chips and mini marshmallows.
6. Drop dough by rounded tablespoons onto ungreased cookie sheets.
7. Bake for 10-12 minutes or until the edges are golden.
8. Let cool on the baking sheet for a few minutes before transferring to wire racks.
   
   

how to serve Chocolate Marshmallow Swirl Cookies

Serve the cookies warm for soft marshmallows. Place them on a plate or in a small box to give away. Pair with milk, hot cocoa, or a warm tea. For a fruit and cookie mix, you can serve with lemon cookies like this blueberry lemon cookie.

how to store Chocolate Marshmallow Swirl Cookies

Let the cookies cool fully. Put them in a dry, airtight box. Keep them at room temperature for up to 3 days. For longer storage, place them in the fridge for up to one week. To keep them soft, add a slice of bread in the box for a day.

tips to make Chocolate Marshmallow Swirl Cookies

Use room temp butter for a smooth mix. Do not overmix the dough. Fold the marshmallows in at the end to keep them soft. Space dough balls well on the sheet so they can spread. To try a nutty or brown butter note, read a guide on brown butter baking.

variation (if any)

• Swap mini marshmallows for chopped large marshmallows and press them on top before baking.
• Use white chocolate chips instead of regular chocolate.
• Add a pinch of cinnamon for warm spice.
• Mix in chopped nuts for crunch.

FAQs (minimum three FAQ)

Q: Can I freeze the dough?
A: Yes. Freeze the dough balls on a tray, then move to a bag. Bake from frozen. Add 1-2 minutes to bake time.

Q: Do the marshmallows melt away?
A: The mini marshmallows soften and stay in the cookie. They may puff a bit but will not fully vanish.

Q: Can I make the cookies bigger?
A: Yes. Use a larger scoop and add a few more minutes to bake time. Watch the edges for light brown color.

Q: Can I use salted butter?
A: You can. Reduce added salt a bit if using salted butter.

Conclusion

Try the full recipe guide and time notes at Chocolate Marshmallow Swirl Cookies [50 Minutes] – Chasety. This link can help you plan time and steps.

Chocolate Marshmallow Swirl Cookies

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• Author: olivia
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Deliciously soft cookies with gooey marshmallows and chocolate chips, perfect for snacks or gifting.

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Ingredients

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• 1 cup unsalted butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1 cup mini marshmallows

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. Combine the flour, baking soda, and salt; gradually mix into the creamed mixture.
5. Fold in the chocolate chips and mini marshmallows.
6. Drop dough by rounded tablespoons onto ungreased cookie sheets.
7. Bake for 10-12 minutes or until the edges are golden.
8. Let cool on the baking sheet for a few minutes before transferring to wire racks.

Notes

Serve warm for the best marshmallow experience. Store in an airtight container at room temperature for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 200
• Sugar: 15g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 40mg