Can I make Marshmallow Swirl Cookies gluten-free?

Yes, you can make Marshmallow Swirl Cookies gluten-free by using a 1:1 gluten-free flour blend. This will allow the cookies to maintain their delightful texture and flavor without using regular all-purpose flour.

What is the best way to store Marshmallow Swirl Cookies?

To keep your Marshmallow Swirl Cookies fresh, store them in an airtight container at room temperature. This will help preserve their soft, chewy texture for several days.

How can I make these cookies dairy-free?

You can easily make Marshmallow Swirl Cookies dairy-free by substituting the butter with a plant-based margarine or coconut oil. This will ensure that those with dairy allergies can still enjoy these treats.

Can I freeze Marshmallow Swirl Cookies?

Yes, these cookies can be frozen! Place them in a layer of parchment paper in an airtight container and freeze. When you are ready to enjoy, simply let them thaw at room temperature.

What can I do if my cookies spread too much while baking?

If your cookies spread too much, it could be due to the butter being too soft or the dough not being chilled. Try chilling your dough for 30 minutes before baking, and ensure your butter is slightly softened, not melted.

Marshmallow Swirl Cookies: Irresistibly Flavorful Delight

Ingredients

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1 cup Unsalted Butter (softened)
1 cup Granulated Sugar
1 cup Brown Sugar (packed)
2 Large Eggs
1 tsp Vanilla Extract
3 cups All-Purpose Flour
1 tsp Baking Soda
1/2 tsp 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, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder. Gradually incorporate into the wet mixture.
Fold in mini marshmallows and chocolate chips until well-distributed.
Drop spoonfuls of dough onto a baking sheet, leaving space between each. Bake for 10-12 minutes.
Allow cookies to cool on baking sheets for a few minutes before transferring to wire racks.

Notes

For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free blend. Use plant-based margarine for a dairy-free version.

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

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg