Description
Soft, chewy chocolate chip cookies with mini marshmallows and a beautiful chocolate swirl. Perfect for satisfying your sweet tooth!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- ¼ cup unsweetened cocoa powder
- 2 tablespoons milk
Instructions
- Cream the Butter and Sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy (3-5 minutes).
- Add the Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Incorporate Chocolate Chips and Marshmallows: Gently fold in the chocolate chips and mini marshmallows.
- Divide the Dough: Divide the cookie dough in half. Place one half back in the mixing bowl.
- Prepare the Chocolate Dough: In a small bowl, whisk together the cocoa powder and milk until smooth.
- Incorporate Chocolate Paste: Add the chocolate paste to one half of the cookie dough and mix until just combined. Be careful not to overmix.
- Scoop the Dough: Using a cookie scoop (about 1.5 tablespoons), scoop out alternating scoops of plain and chocolate dough. Place them close together on a parchment-lined baking sheet.
- Swirl the Dough: Use a toothpick or the tip of a knife to gently swirl the two doughs together. Don’t overdo it!
- Optional: Add Extra Marshmallows: If you’re feeling extra marshmallow-y, you can press a few extra mini marshmallows into the tops of the cookies before baking.
- Chill the Dough (Optional but Recommended): For best results, chill the cookie dough for at least 30 minutes before baking.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Bake the Cookies: Bake for 9-11 minutes, or until the edges are golden brown and the centers are set.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use room temperature butter and eggs for a smooth dough.
- Don’t overmix the dough to avoid tough cookies.
- Chilling the dough helps prevent spreading and enhances flavor.
- Use parchment paper for easy cleanup.
- Don’t overbake the cookies.
- Store in an airtight container at room temperature for up to 3 days.
- Variations: Add nuts, use different chocolate chips, add sprinkles, use different extracts, or make them gluten-free.
- Troubleshooting: If cookies spread too much, chill the dough. If they’re too dry, don’t overbake. If they’re too tough, don’t overmix.
- Prep Time: 20 minutes
- Cook Time: 9 minutes