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Chocolate Marshmallow Swirl Cookies

Delightful chewy cookies filled with semi-sweet chocolate chips and mini marshmallows, striking the perfect balance between gooey and chewy.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup mini marshmallows

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until the dough forms.
  5. Fold in the chocolate chips and mini marshmallows until evenly distributed.
  6. Using a cookie scoop or tablespoon, drop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes, or until edges are lightly golden. The centers may look soft but will firm up as they cool.
  2. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a healthier spin, consider using coconut oil instead of butter. Make sure not to overbake for a chewy texture. If dough is too soft, chill for 30 minutes before baking. Store in an airtight container for 5-7 days or freeze for 2-3 months.