Chocolate Marshmallow Swirl Cookies
If your marshmallows are very fresh and puffy, you can snip them in half with scissors for better distribution through the dough.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Silicone spatula
- Parchment paper
- Baking sheets
- Cooling rack
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 1 1/2 cups mini marshmallows
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat together butter, brown sugar, and granulated sugar until creamy.
- Add egg and vanilla to the butter mixture; mix until smooth.
- Gradually mix in the dry ingredients until combined.
- Fold in chocolate chips and marshmallows.
- Scoop tablespoon-sized balls of dough onto baking sheets, spacing them apart.
- Bake for 9-11 minutes, or until cookies are set around the edges and marshmallows are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
If your marshmallows are very fresh and puffy, you can snip them in half with scissors for better distriIf your marshmallows are very fresh and puffy, you can snip them in half with scissors for better distribution through the dough.bution through the dough.