Chocolate Marshmallow Swirl Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
