Gooey Chocolate Marshmallow Swirl Cookies Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
- 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.
- 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.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing.
- 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.
- 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.
- 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.
- Cool on Sheets: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes.
- 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
