Can I freeze Marshmallow Swirl Cookies?

Yes, you can freeze Marshmallow Swirl Cookies! Just let them cool completely, arrange them in a single layer on a baking sheet, and freeze until solid. Transfer them to an airtight container or freezer bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to three months.

What can I use instead of chocolate chips?

You can substitute chocolate chips with white chocolate chips, butterscotch chips, or even dried fruits like cranberries or cherries for a fruity touch. For a nutty flavor, consider adding chopped nuts or even pretzel pieces for a sweet and salty mix.

How can I make these cookies vegan?

To make Marshmallow Swirl Cookies vegan, replace the unsalted butter with vegan butter, and choose dairy-free chocolate chips as well as vegan marshmallows. Ensure that all other ingredients, including the granulated and brown sugar, are also vegan-friendly.

What is the texture of these cookies like?

These cookies have a soft and chewy texture thanks to the marshmallows, which give a delightful gooeyness when bitten into. The edges are slightly crisp, providing a nice contrast to the soft center, creating an overall satisfying cookie experience.

How long do Marshmallow Swirl Cookies last?

If stored in an airtight container at room temperature, Marshmallow Swirl Cookies can last for about 4-5 days. You can also keep them in the refrigerator for a slightly longer shelf life, up to a week.

Marshmallow Swirl Cookies

Ingredients

Units Scale

1 cup Unsalted Butter, softened
1 cup Granulated Sugar
1 cup Brown Sugar, packed
2 Large Eggs
1 teaspoon Vanilla Extract
3 cups All-Purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Mini Marshmallows
1/2 cup Chocolate Chips
1/2 cup Cocoa Powder

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Instructions

Preheat your oven to 350°F (175°C).
Cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition, and stir in vanilla extract.
In a separate bowl, mix the flour, baking soda, salt, and cocoa powder. Gradually blend these dry ingredients into the wet mixture until just combined.
Fold in the mini marshmallows and chocolate chips until well distributed throughout the dough.
Drop spoonfuls of dough onto a lined baking sheet, ensuring space between cookies.
Bake for 10-12 minutes, or until the edges are lightly golden.
Let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

Store in an airtight container to keep cookies soft and fresh for several days. Variations available for dietary needs, including vegan options.

Author: Benjamin Scott
Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 120mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg