Description
Delight in these rich Chocolate Marshmallow Swirl Cookies, combining deep cocoa flavors with sweet, gooey marshmallow swirls. Perfectly soft with slightly crisp edges, these cookies are a fun twist for any chocolate lover seeking a decadent treat with a marshmallow touch.
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
- 1 cup marshmallow fluff
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt thoroughly. Set this dry mixture aside for later use.
- Cream Butter and Sugar: Using an electric mixer in a large mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which should take about 3 to 4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Then, stir in the vanilla extract to combine all wet ingredients.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredient mixture to the wet mixture while mixing on low speed. Mix only until the dough just comes together to avoid overmixing. At this point, you can gently swirl in some marshmallow fluff or wait until the dough is chilled.
- Chill the Dough: Cover the cookie dough and refrigerate it for at least one hour. Chilling helps the dough become easier to handle and prevents 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 baking mats to prevent sticking.
- Form Cookies: Using a cookie scoop or tablespoon, portion out chilled dough and roll into balls. Place them on the prepared baking sheets with about 2 inches spacing. Press a small indent in the center of each dough ball and spoon a teaspoon of marshmallow fluff into the indent. Use a toothpick to swirl the marshmallow into the cookie dough.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes until the edges are set but the centers remain soft. For extra gooey marshmallow tops, optionally add a bit more fluff halfway through baking.
- Cool on Pan: Let the cookies cool on the baking sheet for 5 minutes before transferring them onto a wire rack to cool completely. This step allows the marshmallow to set and makes the cookies easier to handle.
Notes
- For a more intense marshmallow flavor, add additional marshmallow fluff on top halfway through baking.
- Room temperature ingredients help ensure even mixing and better cookie texture.
- Refrigerating the dough is important to prevent cookies from spreading too much during baking.
- You can use melted marshmallows as an alternative to marshmallow fluff for swirling.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate cookies, marshmallow swirl, cocoa cookies, soft cookies, dessert recipe, chocolate marshmallow
