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Freshly baked Chocolate Marshmallow Swirl Cookies on a cooling rack

Chocolate Marshmallow Swirl Cookies

Deliciously rich cookies featuring a swirl of chocolate and marshmallows, perfect for any gathering or bake sale.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened Use high-quality butter for the best flavor.
  • 1 cup granulated sugar Standard sugar, can use organic if preferred.
  • 1 cup brown sugar, packed Packed brown sugar adds moisture.
  • 2 large eggs Large eggs at room temperature work best.
  • 1 teaspoon vanilla extract Pure vanilla extract enhances the flavor.
  • 2.5 cups all-purpose flour Standard all-purpose flour.
  • 1 teaspoon baking soda Leavening agent for the cookies.
  • 0.5 teaspoon salt Enhances overall flavor.
  • 1 cup chocolate chips Use high-quality or semisweet chocolate chips.
  • 1 cup mini marshmallows Choose gelatin-free or vegetarian marshmallows if needed.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In another bowl, combine the flour, baking soda, and salt; gradually blend into the creamed mixture.
  5. Fold in the chocolate chips and marshmallows.
Baking
  1. Drop spoonfuls of the dough onto ungreased cookie sheets.
  2. Bake for 10-12 minutes, or until golden brown.
  3. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Don't overcrowd the baking sheet. For extra swirl effect, gently fold in marshmallows at the last second. Chill the dough for up to 48 hours if made ahead.