Name: Handmade Chocolate Marshmallow Swirl Cookies
Prep time: 15 min
Cook time: PT-485965H24M9S
Total time: 45 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/2 cup brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups mini marshmallows; 1 cup semi-sweet chocolate chips

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These Handmade Chocolate Marshmallow Swirl Cookies are a delicious treat that combines rich chocolate and soft, gooey marshmallows. Each bite is a perfect balance of sweetness and texture, with the chewy marshmallows and the slight crunch of the cookie base. Whether you’re baking them for a special occasion or simply indulging in a sweet snack, these cookies are sure to impress.

Why You’ll Love This Recipe

I absolutely love these cookies because they are the perfect combination of chocolate and marshmallow. The marshmallow adds a wonderful gooey texture, while the chocolate gives it a rich, deep flavor. Plus, the swirl effect makes them look as good as they taste. They’re easy to make, and the result is a warm, comforting cookie that’s perfect for any time of the year. If you’re a fan of chocolate and marshmallow, these cookies are definitely going to be one of your favorites.

Ingredients

1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mini marshmallows
1 cup semi-sweet chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract. Continue mixing until the batter is smooth and well combined.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the mini marshmallows and chocolate chips, ensuring they’re evenly distributed throughout the dough.
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges of the cookies are set. The centers will still be soft, but they’ll firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies. The total preparation and baking time is around 20-25 minutes, and with cooling, you can expect them to be ready in about 45 minutes.

Variations

Add nuts: I sometimes add chopped walnuts or pecans to the dough for a little crunch.
Use different marshmallows: Try using flavored marshmallows like strawberry or chocolate for a unique twist.
Swap chocolate chips: If I’m craving white chocolate, I swap the semi-sweet chocolate chips for white chocolate chips for a lighter flavor.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. If I want to keep them for longer, I freeze them in a single layer on a baking sheet, then transfer them to a zip-top bag for up to 3 months. To reheat, I simply warm them in the microwave for about 10-15 seconds, and they taste just as fresh!

FAQs

Can I make these cookies without marshmallows?

Yes, if I prefer not to use marshmallows, I can simply leave them out and add extra chocolate chips for a more traditional chocolate cookie.

Can I use dark chocolate chips instead of semi-sweet chocolate chips?

Definitely! I love using dark chocolate chips for a richer, more intense flavor. You can swap them out in equal measure.

Do I need to chill the dough before baking?

No, chilling the dough is not necessary for this recipe. The dough can be baked immediately after mixing.

How can I prevent the marshmallows from melting too much?

To prevent the marshmallows from completely melting, I make sure to only bake the cookies until the edges are set. The marshmallows will soften but still hold their shape.

Can I double the recipe?

Yes, if I want to make a larger batch, I can easily double the ingredients. Just be sure to use two baking sheets if needed and rotate them halfway through baking for even cooking.

Conclusion

These Handmade Chocolate Marshmallow Swirl Cookies are a must-try for anyone who loves a decadent treat. The combination of soft marshmallows and rich chocolate creates an irresistible flavor, and the simple preparation makes them an easy choice for a quick baking session. Whether I’m sharing them with friends or enjoying them on my own, these cookies always hit the spot. I’m sure once you try them, they’ll become a go-to in your baking repertoire!