Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1½ cups mini marshmallows
Optional: ½ cup chocolate chips
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in eggs one at a time, then mix in vanilla extract.
4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
5. Gradually add dry ingredients to wet ingredients and mix until just combined.
6. Fold in mini marshmallows and chocolate chips if using.
7. Scoop dough onto prepared baking sheets, spacing cookies apart.
8. Gently swirl exposed marshmallows on top for a marbled look.
9. Bake for 10–12 minutes until edges are set but centers remain soft.
10. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
For extra gooey centers, slightly underbake the cookies.
Use mini marshmallows to prevent excessive spreading.
Store cookies in an airtight container for up to 3 days for best texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 18g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
Keywords: chocolate marshmallow cookies, soft chewy chocolate cookies, marshmallow swirl cookies, easy cookie recipe