Gooey Chocolate Marshmallow Swirl Cookies Recipe

Introduction

These Gooey Chocolate Marshmallow Swirl Cookies are a decadent treat perfect for any chocolate lover. Soft, chewy, and filled with melty marshmallows and chocolate chips, they’re a delightful twist on classic cookies that will satisfy your sweet tooth.

Ingredients

• 1 cup unsalted butter, softened
• 1 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 cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 1/4 cup powdered sugar (for dusting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
2. Step 2: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3-4 minutes.
3. Step 3: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep cookies tender.
6. Step 6: Fold in the semi-sweet chocolate chips and mini marshmallows with a spatula or wooden spoon until evenly distributed.
7. Step 7: Use a cookie scoop or tablespoon to drop rounded dough balls onto the prepared sheets, spacing them about 2 inches apart.
8. Step 8: Bake for 10-12 minutes, or until edges are set but centers remain gooey. Cookies might look slightly underbaked but will firm up as they cool.
9. Step 9: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10. Step 10: Once cooled, dust the cookies lightly with powdered sugar for a sweet finishing touch.

Tips & Variations

• For extra gooey centers, slightly underbake and allow cookies to set on the baking sheet after removing from the oven.
• Try substituting white chocolate chips or peanut butter chips for the semi-sweet chocolate for varied flavors.
• If you don’t have mini marshmallows, chop regular marshmallows into small pieces before folding into the dough.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed container for up to 2 months. Reheat gently in a microwave for 10-15 seconds to restore gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt to about 1/4 teaspoon to avoid making the cookies too salty.

Will the marshmallows melt completely during baking?

The mini marshmallows soften and become gooey but typically retain some shape, creating delightful swirls and pockets of melted sweetness within the cookie.

Gooey Chocolate Marshmallow Swirl Cookies Recipe

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Indulge in these Gooey Chocolate Marshmallow Swirl Cookies, featuring a rich cocoa-infused dough studded with melty chocolate chips and gooey mini marshmallows. Perfectly soft in the center with a lightly crisp edge, these cookies are dusted with powdered sugar for a sweet finishing touch. Ideal for chocolate lovers craving a decadent, chewy treat.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1 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 cup semi-sweet chocolate chips
• 1 cup mini marshmallows

For Dusting

• 1/4 cup powdered sugar

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
2. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, approximately 3-4 minutes.
3. Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture. Beat well after each addition for full incorporation. Stir in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing.
6. Fold in Chocolate and Marshmallows: Gently fold in the semi-sweet chocolate chips and mini marshmallows with a spatula or wooden spoon until evenly distributed throughout the dough.
7. Shape Cookies: Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
8. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain gooey. The cookies may appear slightly underbaked but will firm up as they cool.
9. Cool on Sheets: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes.
10. Transfer and Dust: Transfer the cookies to a wire rack to cool completely. Once cooled, dust them lightly with powdered sugar for an added touch of sweetness and presentation.

Notes

• Do not overmix the dough to ensure a tender cookie texture.
• Mini marshmallows melt slightly during baking to create gooey pockets inside the cookies.
• Cookies will appear soft when removed from the oven but will firm up as they cool.
• For best results, use freshly softened butter and room temperature eggs.
• Store cookies in an airtight container to maintain softness.

Keywords: Chocolate cookies, marshmallow cookies, gooey cookies, chocolate chip cookies, dessert recipe, holiday cookies