Description
Indulge in these decadent Chocolate Marshmallow Swirl Cookies that combine rich cocoa flavor with gooey marshmallow swirls. Perfectly soft and chewy with a visually striking swirl of marshmallow in every bite, these cookies are an irresistible treat for chocolate lovers and a stunning addition to any dessert table.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1½ cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup marshmallow fluff
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: Using an electric mixer, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined to avoid overmixing. Optionally, you can swirl in some marshmallow fluff now or wait until after chilling the dough.
- Chill the Dough: Cover the dough and refrigerate it for at least 1 hour to firm up the dough, making it easier to handle and preventing excessive spreading during baking.
- Preheat Oven: About 20 minutes before baking, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Form Cookies: Scoop out dough using a cookie scoop or tablespoon and roll into balls. Place them on prepared baking sheets spacing about 2 inches apart. Press a small indent into the center of each dough ball, spoon a teaspoon of marshmallow fluff into each indent, and use a toothpick to swirl the marshmallow into the cookie dough.
- Bake: Bake the cookies for 10 to 12 minutes until the edges are set but the centers remain soft. For extra gooeyness, you can add a bit more marshmallow fluff on top halfway through baking.
- Cool on Pan: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This helps the marshmallow set and makes handling easier.
Notes
- Chilling the dough is important for controlling spreading and achieving the perfect texture.
- Room temperature eggs and butter ensure better mixing and a smooth dough.
- You can substitute marshmallow fluff with melted mini marshmallows if preferred.
- For a more intense chocolate flavor, you can increase the cocoa powder slightly or add chocolate chips.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
