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To make Chocolate Marshmallow Swirl Cookies, gather these key ingredients: - 1 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 1 cup packed brown sugar - 2 large eggs, at room temperature - 2 teaspoons pure vanilla extract - 3 cups all-purpose flour - 1 cup unsweetened cocoa powder - 1 teaspoon baking soda - ½ teaspoon fine sea salt - 1 cup semi-sweet chocolate chips - 1 cup mini marshmallows - ½ cup caramel sauce (for drizzling) Feel free to adjust your cookie experience with these options: - Chopped nuts like walnuts or pecans for crunch - Different chocolate types, such as dark or white chocolate - Flavored extracts like almond or hazelnut for added depth Choosing high-quality ingredients makes a big difference. Here are my tips: - Use fresh butter for a rich flavor. - Opt for pure vanilla extract, not imitation, for the best taste. - Select unsweetened cocoa powder with a deep, rich color; this indicates quality. - Choose mini marshmallows that are soft and fluffy to ensure great texture. - For chocolate chips, look for semi-sweet varieties with high cocoa content for more intense flavor. By paying attention to these details, your cookies will stand out. {{ingredient_image_2}} First, set your oven to 350°F (175°C). This step warms the oven for even cooking. Next, take two baking sheets and line them with parchment paper. This keeps the cookies from sticking. You want to have about 2 inches of space between each cookie to help them spread. In a large bowl, add 1 cup of softened butter, 1 cup of granulated sugar, and 1 cup of packed brown sugar. Use an electric mixer on medium speed. Mix until the mixture is light and fluffy. This should take about 2 to 3 minutes. Next, crack in 2 large eggs, one at a time. Make sure to mix well after each egg. Add 2 teaspoons of pure vanilla extract and blend until your batter is smooth and creamy. In another bowl, whisk together 3 cups of all-purpose flour, 1 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of fine sea salt. This dry mix adds flavor and structure to your cookies. Make sure everything is combined well before adding it to the wet mix. Gradually add the dry mixture to the wet ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; this keeps the cookies tender. Now, fold in 1 cup of semi-sweet chocolate chips and 1 cup of mini marshmallows. Use a tablespoon or cookie scoop to drop rounded mounds onto your baking sheets. Drizzle a bit of caramel sauce on top of each cookie. With a toothpick, swirl the caramel lightly into the dough. Bake the cookies for 10 to 12 minutes. The edges should be set, but the centers can be soft. Let them cool on the sheets for 5 minutes before moving them to wire racks to cool completely. To get the swirl just right, use a toothpick. After you drizzle the caramel, gently swirl it into the dough. Make sure not to mix it in completely. You want to see the caramel on top. This adds a nice look and flavor to each bite. Practice makes perfect, so don’t worry if it's not perfect the first time. Each cookie will still taste amazing! To get soft and chewy cookies, don’t overmix the dough. When you add the dry ingredients, mix just until combined. Overmixing makes cookies tough. Also, watch the baking time. Take them out when the edges are set but the centers look soft. They will firm up as they cool. This step is key for a great texture! Store your cookies in an airtight container. This keeps them fresh and soft. If you want to keep them longer, use a freezer bag. Just make sure to seal it tightly. You can freeze the cookies for up to three months. When you’re ready to eat them, thaw at room temperature. Enjoy them fresh! Pro Tips Chill Your Dough: For even chewier cookies, chill the dough for at least 30 minutes before baking. This helps to solidify the fat and prevents excessive spreading during baking. Use Quality Chocolate: Opt for high-quality semi-sweet chocolate chips for the best flavor. The richer the chocolate, the more delicious your cookies will be! Don’t Overbake: To achieve soft and gooey centers, remove the cookies from the oven when the edges are set but the centers still look slightly underbaked. They will continue to firm up as they cool. Add a Pinch of Sea Salt: For an enhanced flavor profile, sprinkle a tiny bit of flaky sea salt on top of the cookies right after they come out of the oven. It balances the sweetness beautifully. {{image_4}} You can add nuts to your cookies for a crunch. Walnuts and pecans work well. Use about 1 cup of chopped nuts. You can also mix different chocolate types. Try using dark chocolate chips or white chocolate chips. These changes add new flavors and textures to your cookies. Caramel is great, but you can change it up. Try using chocolate syrup instead. You can also use peanut butter or fruit jams. Each sauce gives your cookies a unique taste. Feel free to mix and match to find your favorite swirl. To make these cookies gluten-free, swap all-purpose flour for a gluten-free blend. Look for one that works well in baking. For vegan cookies, use a plant-based butter and flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water to replace one egg. These swaps keep the cookies delicious while meeting your needs. Let the cookies cool completely on a wire rack. This helps keep them soft. Once cool, store them in an airtight container. Place a piece of parchment paper between layers to avoid sticking. They stay fresh for about one week on the counter. You can freeze these cookies for later. First, let them cool fully. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer them to a freezer-safe bag. They last up to three months in the freezer. To enjoy, thaw them at room temperature. For the best storage, use airtight containers. Glass jars or plastic bins work well. If you stack cookies, use parchment paper to separate layers. This keeps the cookies fresh and prevents crushing. Label your containers with the date for easy tracking. Chocolate Marshmallow Swirl Cookies are soft, chewy treats. They mix chocolate cookie dough with mini marshmallows and caramel sauce. The result is a tasty swirl of flavors. You get rich chocolate, sweet marshmallow, and a hint of caramel in every bite. They are perfect for parties or a cozy night in. Yes, you can use different types of marshmallows. You might try flavored marshmallows for a twist. Mini marshmallows work best as they blend well into the dough. If you prefer larger marshmallows, cut them into smaller pieces. This way, they will melt nicely while baking. These cookies last about 5 days at room temperature. Store them in an airtight container to keep them fresh. For longer storage, you can freeze them. They keep well in the freezer for about 3 months. Just thaw them at room temperature before enjoying. Yes, you can substitute ingredients for dietary needs. Use dairy-free butter and chocolate for a vegan option. If you need gluten-free cookies, use a gluten-free flour mix. You can also replace sugar with a sweetener of your choice. Just ensure that the flavors still balance well. In this blog post, we explored how to make delicious Chocolate Marshmallow Swirl Cookies. We covered the right ingredients and helpful tips for baking and storing. You learned about variations and how to adjust recipes for different diets. Remember, the key to great cookies is in the details. Use quality ingredients, follow the steps closely, and don't be afraid to experiment. Enjoy your baking journey and treat yourself and others to these tasty cookies!

Chocolate Marshmallow Swirl Cookies

Delicious cookies with a rich chocolate flavor, swirled with caramel and loaded with chocolate chips and mini marshmallows.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • ½ cup caramel sauce (for drizzling)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and packed brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
  • Add the eggs, one at a time, ensuring each one is fully incorporated before adding the next. Follow with the vanilla extract, mixing until the batter is smooth and creamy.
  • In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and sea salt until fully combined.
  • Gradually add the dry mixture to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing to keep cookies tender.
  • Fold in the chocolate chips and mini marshmallows, ensuring they are evenly distributed throughout the cookie dough.
  • Using a tablespoon or cookie scoop, drop rounded mounds of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each scoop to allow for spreading during baking.
  • Drizzle a small amount of caramel sauce on top of each cookie. Then, with a toothpick or the end of a spoon, create swirls by lightly swirling the caramel into the dough without fully incorporating it.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are set and look slightly firm to the touch, while the centers should appear a bit soft and underbaked.
  • Cool the cookies on the baking sheets for 5 minutes, allowing them to firm up slightly before transferring them to wire racks to cool completely.

Notes

Once cooled, consider dusting the cookies with a light sprinkle of powdered sugar for a festive touch or serve them on a vibrant platter with a small bowl of extra caramel sauce for dipping!
Keyword chocolate, cookies, dessert, marshmallow