Description
Delight in these rich and gooey Chocolate Marshmallow Swirl Cookies, featuring a moist cocoa-infused dough with a sweet, fluffy marshmallow center that melts into a divine swirl. Perfectly balanced between chocolate and marshmallow, these cookies offer a deliciously soft texture and a touch of vanilla for depth, making them an irresistible treat for any occasion.
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 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 to 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 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
- Chill the Dough: If the dough is too sticky to handle, chilling it for an additional 30 minutes before shaping can help.
- Real Marshmallows: Marshmallow fluff melts more than real marshmallows; for a fluffier swirl, try using melted marshmallows.
- Jumbo Marshmallows: Alternatively, add one jumbo marshmallow to the center of each cookie for a gooey surprise without swirling.
- Even Cooking: Rotate baking sheets halfway through baking for even cooking results.
- Storing Cookies: Store baked cookies in an airtight container at room temperature to keep them fresh.
- Freezing Dough: Freeze shaped dough balls for later use; increase baking time by 2 to 3 minutes when baking from frozen.
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
