Irresistible Handmade Chocolate Marshmallow Swirl Cookies You Have to Try
Learn how to make delicious Handmade Chocolate Marshmallow Swirl Cookies. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 ½ cups all-purpose flour (can substitute with gluten-free flour blend for gluten-free)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- Optional: ½ cup chopped toasted pecans or walnuts (for a little extra crunch)
If you want to make these extra special like Mama Lu’s Sunday pot roast with a twist, toss in a pinch of cinnamon or a hint of espresso powder to deepen the chocolate flavor. And if you’re watching sugar, swapping brown sugar for coconut sugar works beautifully without sacrificing warmth.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Mama Lu always said a good foundation makes all the difference—just like a warm skillet for her cornbread.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside while you prepare the wet ingredients.
- In a large bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy—about 3 to 4 minutes. This step is key for tender cookies, just like kneading biscuit dough until it feels just right.
- Beat in the eggs one at a time, then stir in the vanilla extract. The mixture should be smooth and glossy, like the stories Mama Lu would share while we worked side by side in the kitchen.
- Gradually add the dry ingredients into the wet, mixing on low speed until just combined. Over-mixing can make cookies tough, so go easy.
- Fold in the chocolate chips and half of the mini marshmallows. Save the rest of the marshmallows for swirling on top later—this gives the cookies that beautiful, gooey surprise when you bite in.
- Using a tablespoon or small cookie scoop, drop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Place a few of the reserved mini marshmallows on top of each cookie dough ball. Then, using the back of a spoon or your fingertip, gently swirl the marshmallows into the dough just enough to create that signature swirl effect—but don’t press too hard or the marshmallows will melt flat.
- Bake for 10 to 12 minutes, or until the edges are golden but the centers still look soft. This is when the magic happens: the marshmallows puff and caramelize slightly, and the chocolate chips melt into pockets of richness.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Mama Lu always said, “Patience brings the best results,” and I find that waiting just a bit makes these cookies even better.
