Smores Chocolate Chip Cookies with Espresso Swirl
Smores chocolate chip cookies with espresso swirl are a delicious fusion of gooey marshmallows, chocolate chips, and bold coffee.
Ingredients
- Cookies:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup mini marshmallows
- Espresso Swirl:
- 1 tbsp instant espresso powder
- 1 tbsp hot water
- 1 tbsp powdered sugar
Instructions
- Preheat & Prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Cream Butter & Sugar: Beat butter and brown sugar until fluffy.
- Add Wet Ingredients: Add egg and vanilla extract to the mixture.
- Add Dry Ingredients: Gradually mix in the dry ingredients until fully combined.
- Stir in Chocolate Chips & Marshmallows: Gently fold in chocolate chips and mini marshmallows.
- Scoop Dough: Drop spoonfuls of dough onto the baking sheet, spacing them out.
- Bake: Bake for 10-12 minutes, until golden. Let cool on a wire rack.
- Make Espresso Swirl: Dissolve espresso powder in hot water, and stir in powdered sugar to create a smooth glaze.
- Drizzle: Once cookies have cooled, drizzle the espresso swirl over each cookie.
Notes
Nutritional Values (Per Serving)
- Calories: 180 kcal
- Total Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin A: 4%
- Iron: 5%
- Calcium: 3%
- Vitamin C: 1%
- Magnesium: 4%
Additional Notes/Tips
- Add extra marshmallows for that gooey, over-the-top texture.
- To really elevate the espresso flavor, use freshly brewed coffee instead of water.
- Store cookies in an airtight container for up to 5 days.
- For a crispy edge, bake a minute or two longer, but keep an eye out to avoid burning.