Chocolate Marshmallow Swirl Cookies Recipe

Introduction

These Chocolate Marshmallow Swirl Cookies combine rich cocoa flavor with gooey marshmallow centers for a delightful treat. Perfectly soft with a hint of sweetness, they are sure to satisfy any chocolate lover’s cravings.

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 nutty flavor, add ½ cup chopped walnuts or pecans to the dough before chilling.
• Use mini marshmallows instead of marshmallow fluff for a different texture.
• Chilling the dough longer than an hour can make it easier to handle and improve flavor.
• Try adding a pinch of espresso powder to the dry ingredients to enhance the chocolate flavor.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 3 months. To reheat, warm briefly in the microwave for 10-15 seconds to soften the marshmallow center.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of marshmallow fluff?

Yes, cut large marshmallows into small pieces and use them in place of marshmallow fluff. They will melt similarly during baking, creating that gooey center.

Why do I need to chill the dough before baking?

Chilling the dough firms it up, making it easier to handle and preventing the cookies from spreading too much in the oven. It also helps deepen the flavors.

Chocolate Marshmallow Swirl Cookies Recipe

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★★★★★

4.9 from 412 reviews

Delight in these rich and decadent Chocolate Marshmallow Swirl Cookies, featuring a tender cocoa-infused dough swirled with gooey marshmallow fluff. Perfectly soft with a slightly crisp edge, these cookies offer a heavenly combination of chocolate and sweet marshmallow in every bite.

• 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 flour, cocoa powder, baking soda, and salt until evenly combined. Set this mixture aside for later.
2. Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar together until light and fluffy, about 3 to 4 minutes. This step incorporates air for a tender cookie texture.
3. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then blend in the vanilla extract for added flavor.
4. Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
5. Chill the dough: Cover the dough and refrigerate for at least 1 hour to firm up the dough, making it easier to handle and shape.
6. Prepare to bake: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup and even baking.
7. Shape cookies: Scoop out portions of the chilled dough and roll into balls. Place them on the prepared baking sheets, spacing each about 2 inches apart to allow spreading.
8. Add marshmallow swirl: Press a small indent into the center of each dough ball. Spoon about a teaspoon of marshmallow fluff or place a marshmallow piece into the indent. Use a toothpick to gently swirl the marshmallow into the surrounding dough for a marbled effect.
9. Bake cookies: Bake for 10 to 12 minutes, or until the edges are set but the centers remain soft. For extra gooey marshmallow topping, optionally add a bit more fluff on top halfway through baking.
10. Cool cookies: Let the cookies rest on the baking sheets for 5 minutes after removing from the oven. Then transfer them to a wire rack to cool completely before serving.

Notes

• For best results, use room temperature eggs and butter to ensure smooth mixing and proper texture.
• Chilling the dough helps control spreading and makes the cookies easier to handle.
• You can substitute marshmallow fluff with cut pieces of regular marshmallows, but fluff melts more evenly.
• Storing cookies in an airtight container keeps them soft and fresh for up to 5 days.
• For an even richer flavor, consider adding a teaspoon of espresso powder to the dry ingredients.

Keywords: Chocolate Cookies, Marshmallow Cookies, Swirl Cookies, Chocolate Marshmallow, Homemade Cookies, Dessert Recipe, Cocoa Cookies