Description
Delight in these rich and decadent Chocolate Marshmallow Swirl Cookies, perfectly combining the deep flavor of cocoa with the sweet, gooey texture of marshmallow fluff. These cookies feature a tender chocolate base with luscious marshmallow swirls that add an irresistible marshmallow creaminess in every bite. 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 you’re ready to bake, 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 them on the prepared baking sheets, spacing about 2 inches apart. Press a small indent into the center of each dough ball and spoon a teaspoon of marshmallow fluff into each indent. Then, use a toothpick to swirl the marshmallow into the cookie.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges but still soft in the center. Optionally, add a bit more fluff on top halfway through for extra gooeyness.
- Cool on Pan: Allow cookies to 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 the cookies easier to handle.
Notes
- For easier handling, chill the dough for at least one hour before baking.
- Use room temperature eggs and butter to ensure even mixing and tender cookies.
- Pressing an indent and filling with marshmallow fluff creates delightful gooey centers.
- Swirling marshmallow after forming the cookie preserves its texture and appearance.
- Adding extra marshmallow fluff halfway through baking is optional but gives extra gooeyness.
- Store cookies in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 15g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
