Description
Delight in these rich Chocolate Marshmallow Swirl Cookies, featuring a decadent cocoa base perfectly complemented by sweet marshmallow swirls. These soft-baked cookies offer a gooey center and a light, fluffy texture that's sure to satisfy any chocolate lover’s cravings.
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 all-purpose flour, unsweetened cocoa powder, baking soda, and salt until thoroughly combined. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the room temperature unsalted butter with granulated sugar until the mixture becomes light and fluffy, about 3 to 4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract evenly to the mixture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the dough forms and no flour pockets remain. Be careful not to overmix. You may swirl the marshmallow fluff into the dough now or wait until after chilling.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour. Chilling prevents spreading during baking and makes the dough easier to handle.
- Preheat Oven: About 20 minutes before baking, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two baking sheets with parchment paper or silicone mats.
- Form Cookies and Add Marshmallow: Scoop chilled dough using a cookie scoop or tablespoon and roll into balls. Arrange them 2 inches apart on the prepared sheets. Press a small indent into the center of each cookie and spoon a teaspoon of marshmallow fluff into each indent. Use a toothpick to gently swirl the marshmallow into the cookie dough.
- Bake: Bake cookies for 12 minutes until edges are set but centers remain soft. Optionally, add extra marshmallow fluff on top halfway through baking for added gooeyness.
- Cool on Pan: Let the cookies cool on the baking sheet for 5 minutes to set the marshmallow swirl. Then transfer them to a wire rack to cool completely, which helps them firm up and makes handling easier.
Notes
- Chill the dough always if sticky, for at least 30 minutes for easier handling.
- Use melted real marshmallows instead of fluff for a fluffier texture that doesn't melt as much.
- For a different texture, place a whole jumbo marshmallow in the cookie center instead of swirling fluff.
- Rotate baking sheets halfway through cooking for even baking results.
- Store baked cookies in an airtight container at room temperature to keep them fresh.
- You can freeze shaped dough balls and bake from frozen; add a couple of minutes to baking time when using frozen dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 184 kcal
- Sugar: 15 g
- Sodium: 59 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 36 mg
