Chocolate Marshmallow Swirl (Print-Friendly Version)
Soft chocolate bites featuring gooey marshmallow swirls for a rich, melt-in-mouth experience.
# Ingredients Required:
→ Dry Ingredients
01 -
280 g all-purpose flour
02 -
5 g baking soda
03 -
5 g salt
04 -
30 g unsweetened cocoa powder
→ Sugars
05 -
150 g granulated sugar
06 -
165 g packed brown sugar
→ Wet Ingredients
07 -
227 g unsalted butter, softened
08 -
2 large eggs
09 -
10 ml vanilla extract
10 -
30 ml milk
→ Flavor Enhancers
11 -
2 g espresso powder (optional)
12 -
Pinch sea salt for topping
→ Mix-ins
13 -
270 g mini marshmallows (freeze briefly)
14 -
175 g chocolate chips or chunks
# Detailed Directions:
01 -
Set the oven to 190°C and line baking sheets with parchment paper.
02 -
Whisk together flour, baking soda, and salt in a medium bowl until evenly mixed.
03 -
Using a mixer, beat softened butter with granulated and brown sugar until light and fluffy, about 2-3 minutes.
04 -
Incorporate the eggs one at a time, then blend in the vanilla extract until fully combined.
05 -
Mix the cocoa powder with milk and espresso powder if using, until a smooth paste forms.
06 -
Gradually add dry ingredients to the butter mixture, mixing until just combined. Fold in chocolate chips and gently swirl in the cocoa paste.
07 -
Carefully fold in the mini marshmallows to avoid breaking them, ensuring even distribution.
08 -
Scoop dough onto prepared sheets, spacing cookies adequately. Bake for 9 to 11 minutes until edges are set but centers remain soft.
09 -
Allow cookies to rest on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Helpful Advice:
01 -
Freezing marshmallows prior to folding prevents them from melting entirely during baking.
02 -
Espresso powder intensifies chocolate flavor but may be omitted if desired.
03 -
Dark chocolate chips can be used for a richer taste profile.