Dreamy Gooey Chocolate Marshmallow Swirl Cookies Recipe

Soft, chewy cookies with a chocolate marshmallow swirl beckon from the cooling rack, promising pure indulgence.

These decadent treats blend rich chocolate with gooey marshmallow in a perfect dance of flavors.

Each batch emerges from the oven with irresistible swirls that make mouths water instantly.

The recipe combines simple ingredients to create something extraordinary.

Chocolate lovers will swoon over the delicate marbling and melt-in-your-mouth texture.

Baking these cookies fills the kitchen with an intoxicating aroma that draws everyone near.

You’ll want to savor every sweet, chocolatey bite of these irresistible marshmallow-swirled delights.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Calories: 190 kcal

Servings: 13

Key Ingredients for Chocolate Marshmallow Swirl Cookies

• White Sugar: Adds delightful sweetness and helps create golden cookie edges.
• Brown Sugar: Provides rich caramel notes and helps keep cookies soft and chewy.
• Vanilla Extract: Enhances overall flavor complexity and adds warm aromatic undertones.

• All-Purpose Flour: Creates cookie's foundational texture and ensures proper structure.
• Cocoa Powder: Delivers deep chocolate flavor and contributes to dark, rich color.
• Baking Soda: Helps cookies rise and spread evenly during baking.
• Salt: Balances sweetness and intensifies other flavor profiles.

• Butter: Creates tender, melt-in-your-mouth texture and carries rich flavor.
• Eggs: Binds ingredients together and provides moisture and richness.
• Mini Marshmallows: Adds delightful gooey pockets and unexpected soft texture.
• Chocolate Chips: Introduces bursts of intense chocolate throughout cookies.

Gear Up for Chocolate Marshmallow Swirl Cookies

• Electric mixer: Essential for creaming butter and sugar to create a light, fluffy base.
• Large mixing bowl: Perfect for combining wet ingredients and mixing dough.
• Separate mixing bowl: Used for whisking dry ingredients before adding to wet mixture.
• Cookie scoop or tablespoon: Helps create uniform cookie sizes and ensures even baking.
• Baking sheet: Provides a flat surface for baking cookies.
• Parchment paper: Prevents cookies from sticking and makes cleanup easier.
• Wire cooling rack: Allows cookies to cool evenly and prevents bottom from getting soggy.
• Whisk: Helps blend dry ingredients smoothly.
• Spoon or fingers: Used to flatten cookie dough before baking.

How to Make Chocolate Marshmallow Swirl Cookies

• Fire Up the Oven

Crank your oven to 350F and line a baking sheet with parchment paper for smooth cookie removal.

• Create Creamy Base

Whip softened butter with white and brown sugars until the mixture looks light and fluffy using an electric mixer.

• Blend Wet Ingredients

Add eggs one at a time, mixing thoroughly after each. Splash in vanilla extract and blend until smooth.

• Mix Dry Components

Whisk flour, cocoa powder, baking soda, and salt in a separate bowl. Slowly incorporate these dry ingredients into the wet mixture, stirring gently.

• Add Delicious Extras

Carefully fold mini marshmallows and chocolate chips into the dough, keeping their texture intact.

• Shape Cookie Delights

Scoop rounded dough balls onto the baking sheet, leaving space between each. Gently press down to flatten slightly for even baking.

• Bake to Perfection

Slide the tray into the oven and bake for 8-10 minutes. The edges should look set while centers remain soft.

• Cool and Savor

Let cookies rest on the baking sheet briefly, then transfer to a wire rack. Grab a cold glass of milk and enjoy these gooey treats!

Tweaks & Tricks for Chocolate Marshmallow Swirl Cookies

• Creative ways to enhance and adapt your cookies
• Briefly freeze marshmallows before folding into dough to prevent excessive melting and maintain distinct swirls during baking.
• Swap traditional flour with almond or gluten-free blend, ensuring the same delicious texture while accommodating dietary needs.
• Experiment with different chocolate types like dark, milk, or white chocolate chips to create unique flavor combinations and personalize your cookies.
• Prepare cookie dough in advance and refrigerate for up to 24 hours, allowing flavors to develop and making baking more convenient for busy schedules.
• Replace butter with coconut oil, use plant-based eggs, and select vegan marshmallows to create a delightful dairy-free version of these indulgent treats.

Serving Up Your Chocolate Marshmallow Swirl Cookies

• Sweet Milk Pairing: Serve these warm, gooey chocolate marshmallow swirl cookies alongside a tall, chilled glass of whole milk for a classic, comforting combination that enhances the rich chocolate flavor.
• Decadent Dessert Plate: Create an indulgent dessert experience by arranging cookies on a platter with a scoop of vanilla ice cream, drizzled chocolate sauce, and a sprinkle of powdered sugar for extra elegance.
• Afternoon Tea Delight: Pair these cookies with a steaming cup of hot cocoa or a smooth cappuccino during a relaxed afternoon break, perfect for satisfying sweet cravings and enjoying a moment of pure bliss.
• Gift-Worthy Packaging: Pack these cookies in a cute mason jar or decorative box with a ribbon, making them an adorable homemade gift for friends, family, or as a special treat for workplace colleagues.

Keep Your Chocolate Marshmallow Swirl Cookies Fresh

• Keep cookies in an airtight ceramic or glass container at room temperature, ensuring a tight seal to maintain softness and prevent crumbling. Separate layers with parchment paper to protect delicate marshmallow swirls.
• Wrap individual cookies in plastic wrap, then place inside freezer-safe ziplock bags. Chocolate marshmallow cookies remain delicious for up to 3 months when frozen. Thaw at room temperature for 30 minutes before enjoying.
• For maximum freshness, store cookies in sealed containers in the refrigerator. Cold temperatures help maintain marshmallow texture and prevent potential staleness. Remove from fridge 15 minutes before serving to restore optimal taste and softness.
• Prepare cookie dough in advance and refrigerate for up to 3 days before baking. Alternatively, shape raw dough into balls, freeze on a baking sheet, then transfer to freezer bags for future spontaneous baking sessions. Frozen dough balls can be baked directly without thawing, adding 2-3 extra minutes to baking time.

FAQs

• Can I use regular-sized marshmallows instead of mini marshmallows?

No, mini marshmallows work best because they distribute more evenly in the cookie dough and melt more consistently during baking. Regular marshmallows are too large and might create uneven pockets in the cookies.

• Do I need to chill the cookie dough before baking?

It’s not necessary for this recipe. The dough is ready to use immediately after mixing, which makes these cookies quick and easy to prepare. Chilling might actually make the marshmallows harden and not integrate as well.

• Why do I need to flatten the cookies before baking?

Flattening helps the cookies spread evenly and bake uniformly. Since these cookies have marshmallows and chocolate chips, a gentle press ensures they cook properly and maintain a consistent shape.

• Can I substitute cocoa powder with melted chocolate?

No, cocoa powder provides the chocolate flavor and helps with the cookie’s texture. Melted chocolate would change the dough’s consistency and might prevent the cookies from holding their shape during baking.

Crispy Pebbles Cheesecake Tacos Recipe

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4.8 from 34 reviews

• Total Time: 35 minutes
• Yield: 13 1x

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Description

Scrumptious pebbles cheesecake tacos blend creamy dessert textures with playful Mexican-inspired presentation. Sweet graham cracker shells cradle rich cheesecake filling, inviting you to savor each delightful bite.

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Ingredients

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• 2 cups (480 ml) Fruity Pebbles cereal (or Cocoa Pebbles)
• 8 oz (226 g) cream cheese, softened
• 2 cups mini marshmallows
• 1 cup (240 ml) heavy whipping cream, cold
• 2 tbsps butter
• ½ cup (60 g) powdered sugar
• 1 tsp vanilla extract
• Extra Pebbles cereal
• Whipped cream (optional)
• Sprinkles (optional)
• White chocolate drizzle (optional)

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Instructions

1. Marshmallow Base Preparation: Melt butter in a medium saucepan over low heat, then gradually incorporate marshmallows, stirring until a smooth, glossy mixture forms.
2. Cereal Shell Creation: Fold Fruity Pebbles into the warm marshmallow base, ensuring complete coverage of each cereal piece. While mixture remains pliable, drape approximately two tablespoons onto the back of a greased utensil to form curved taco shell shapes.
3. Shell Setting: Position shells on a parchment-lined baking sheet, allowing them to cool and solidify at room temperature.
4. Cheesecake Filling Development: Whip cream cheese until smooth, then blend in powdered sugar and vanilla extract until achieving a velvety consistency. In a separate bowl, whip heavy cream to stiff peaks, then gently fold into the cream cheese mixture to maintain its airy texture.
5. Assembly and Finishing: Fill each Fruity Pebbles taco shell with the cheesecake mixture using a spoon or piping bag. Garnish with additional Fruity Pebbles, whipped cream, or preferred toppings. Chill briefly to set the filling and enhance flavor melding.

Notes

• Maintain Low Heat: Gently melt marshmallows to prevent burning and ensure smooth, even texture when creating taco shells.
• Work Quickly with Shells: Shape the Fruity Pebbles mixture while warm and pliable to achieve perfect curved taco shell forms.
• Gentle Folding Technique: Use a light, careful folding motion when mixing whipped cream into cream cheese to preserve airy, delicate texture.
• Chill for Best Results: Refrigerate assembled tacos briefly to help filling set and enhance flavor melding and structural integrity.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 270
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 45 mg