Description
These Chocolate Marshmallow Swirl Cookies combine rich cocoa flavor with sweet, gooey marshmallow swirls for a delightful treat. Perfectly soft and chewy with a lightly crisp edge, these cookies are easy to make and ideal for chocolate lovers seeking a fun twist on classic cookies.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 1/2 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 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream 1 cup room temperature unsalted butter with 1½ cups granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in 2 large room-temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 2 teaspoons vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together. Avoid overmixing. You can lightly swirl the marshmallow fluff at this point or wait until after chilling the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour to make it easier to handle and to prevent excessive spreading during baking.
- Preheat Oven: About 20 minutes before baking, preheat your oven to 350°F (175°C). Prepare two baking sheets with parchment paper or silicone baking mats.
- Form Cookies: Use a cookie scoop or tablespoon to scoop out chilled dough and roll into balls. Place on prepared baking sheets, spacing about 2 inches apart. Press a small indent in the center and spoon a teaspoon of marshmallow fluff into each. Use a toothpick to swirl the marshmallow into the cookie.
- Bake: Bake in the preheated oven for 10-12 minutes, until edges are set but centers remain soft. Optionally, add a bit more fluff on top halfway through baking for extra gooeyness.
- Cool on Pan: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the marshmallow set slightly and makes cookies easier to handle.
Notes
- If the dough is too sticky, chilling it for 30 minutes before shaping improves handling.
- Marshmallow fluff melts more than real marshmallows; use melted marshmallows for a fluffier swirl.
- Add a jumbo marshmallow to the cookie center as an alternative to the swirl.
- Rotate baking sheets halfway through baking for even cooking.
- Store baked cookies in an airtight container at room temperature to maintain freshness.
- Freeze shaped dough balls for later baking; add a couple of minutes to baking time when baking from frozen.
Nutrition
- Serving Size: 1 cookie
- Calories: 184
- Sugar: 15g
- Sodium: 59mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 36mg
