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Chocolate Marshmallow Swirl Cookies

Decadent Chocolate Marshmallow Swirl Cookies to Melt Hearts

Indulge in these Chocolate Marshmallow Swirl Cookies, a delightful fusion of rich chocolate and gooey marshmallow perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Swap with gluten-free flour for a delightful alternative.
  • 1/2 cup Cocoa Powder Use unsweetened for balanced richness.
  • 1 teaspoon Baking Soda Helps the cookies rise.
  • 1/4 teaspoon Salt Enhances flavors.
  • 1/2 cup Unsalted Butter Can be replaced with margarine for a dairy-free option.
  • 1/2 cup Granulated Sugar Sweetens the cookies.
  • 1/2 cup Brown Sugar Choose light or dark depending on flavor preference.
  • 1 large Egg For a vegan option, consider a flax egg.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best flavor.
For the Chocolatey Goodness
  • 1 cup Semi-Sweet Chocolate Chips Substitute with dark or milk chocolate for extra richness.
  • 1 cup Mini Marshmallows Essential for gooey texture.
  • 1/2 cup Marshmallow Fluff Optional for a gooey swirl.

Equipment

  • Mixing bowls
  • electric mixer
  • Cookie scoop
  • Baking sheets
  • Parchment paper

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in egg and vanilla extract until fully combined.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
  6. Fold in chocolate chips and mini marshmallows, and optional marshmallow fluff.
  7. Drop rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between each cookie.
  8. Bake for 8-10 minutes until edges are set but centers remain soft.
  9. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 15mgSodium: 100mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

Store cookies in an airtight container for up to 5 days at room temperature or refrigerate for up to 1 week. They can also be frozen for up to 3 months.

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