Chocolate Marshmallow Swirl Cookies Recipe

Introduction

These Chocolate Marshmallow Swirl Cookies combine rich cocoa with gooey marshmallow for a delightful treat. Soft and fudgy with a sweet, melty center, they’re perfect for any chocolate lover looking for a fun twist on classic cookies.

Ingredients

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, room temperature
• 1½ cups granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup marshmallow fluff or 12 large marshmallows, cut into pieces

Instructions

1. Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
2. Step 2: In a separate large mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
3. Step 3: Beat in the eggs one at a time, followed by the vanilla extract.
4. Step 4: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
5. Step 5: Cover the dough and refrigerate for at least 1 hour to make it easier to handle.
6. Step 6: Preheat the oven to 350°F (175°C) and prepare two baking sheets with parchment paper or silicone baking mats.
7. Step 7: Scoop out chilled dough and roll into balls. Place them on the baking sheets, spacing about 2 inches apart.
8. Step 8: Press a small indent into each dough ball and spoon a teaspoon of marshmallow fluff (or a piece of marshmallow) into the center. Use a toothpick to swirl the marshmallow slightly into the dough.
9. Step 9: Bake for 10-12 minutes, or until the edges are set but the center is still soft. Optionally, add a bit more fluff on top halfway through for extra gooeyness.
10. Step 10: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a fun twist, try adding chopped nuts or chocolate chips to the dough before chilling.
• Use mini marshmallows if marshmallow fluff isn’t available; just adjust the swirling technique carefully.
• Chilling the dough overnight can deepen the flavor and make the cookies easier to handle.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep the marshmallow gooey, avoid refrigerating. Reheat gently in the microwave for 10-15 seconds if you want to soften the marshmallow again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of marshmallow fluff?

Yes, you can cut large marshmallows into small pieces and use them in place of marshmallow fluff. Just be careful when swirling so the marshmallow melts evenly during baking.

How do I prevent the marshmallow from sticking to my fingers or tools?

Lightly oil your fingers or tools like the toothpick before handling the marshmallow. This prevents sticking and helps create neat swirls.

Chocolate Marshmallow Swirl Cookies Recipe

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★★★★★

5 from 78 reviews

These Chocolate Marshmallow Swirl Cookies combine rich cocoa-flavored dough with gooey marshmallow centers, creating a delightful balance of fudgy and sweet textures. Perfectly soft with a slightly crisp edge, these cookies feature a fun swirl of marshmallow fluff, making them an irresistible treat for chocolate and marshmallow lovers alike.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Filling

• 1 cup marshmallow fluff or 12 large marshmallows, cut into pieces

Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure they are evenly combined. Set this mixture aside.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the room temperature unsalted butter and granulated sugar together until light and fluffy, which should take about 3 to 4 minutes. This step is essential for a tender cookie texture.
3. Add Eggs and Vanilla: Beat in the eggs one at a time to the butter mixture, fully incorporating each before adding the next. Then add the vanilla extract and mix well.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Mix just until combined to avoid overworking the dough, which can make the cookies tough.
5. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. Chilling helps firm up the dough, making it easier to handle and enhancing the final texture.
6. Prepare for Baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
7. Shape Cookies and Add Marshmallow: Scoop out portions of the chilled dough and roll into balls. Place them on the prepared baking sheets spaced about 2 inches apart. Press a small indent into the center of each dough ball and spoon a teaspoon of marshmallow fluff or a small piece of marshmallow into the center. Using a toothpick, gently swirl the marshmallow into the dough for a marbled effect.
8. Bake the Cookies: Bake the cookies for 10 to 12 minutes in the preheated oven until the edges are set but the centers remain soft. For extra gooeyness, you can optionally add a little more marshmallow fluff on top halfway through baking.
9. Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before serving to ensure the marshmallow swirl sets nicely.

Notes

• For best results, make sure ingredients like butter and eggs are at room temperature before starting.
• Using marshmallow fluff will give a smoother swirl, but chopped marshmallows also work well for added texture.
• Do not over-bake; the centers should remain slightly soft for the perfect gooey texture.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• You can use dark or semi-sweet cocoa powder depending on your preferred level of chocolate intensity.

Keywords: chocolate cookies, marshmallow cookies, cocoa cookies, gooey cookies, dessert cookie recipe, swirl cookies, easy chocolate dessert