Description
Delight in these rich and fudgy Chocolate Marshmallow Swirl Cookies, featuring a soft cocoa cookie base with a gooey marshmallow center. Perfectly balanced with a deep chocolate flavor and a sweet marshmallow twist, these cookies are a crowd-pleaser 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 3-4 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. Optionally swirl in the marshmallow fluff or wait until after chilling.
- 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 baking, preheat your oven to 350°F (175°C). Prepare two baking sheets with parchment paper or silicone mats.
- Form Cookies: Use a cookie scoop or tablespoon to scoop out chilled dough and roll into balls. Place on prepared sheets spacing about 2 inches apart. Press a small indent into each dough ball and spoon a teaspoon of marshmallow fluff into the indent. Swirl the marshmallow with a toothpick into the dough.
- Bake: Bake in the preheated oven for 12 minutes, or until edges are set but centers remain soft. Optionally, add more marshmallow fluff on top halfway through baking for extra gooeyness.
- Cool on Pan: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, allowing the marshmallow to set slightly.
Notes
- Chill the dough for 30 minutes if it’s too sticky to handle initially.
- Use melted real marshmallows instead of marshmallow fluff for a fluffier swirl.
- Substitute one jumbo marshmallow in the center if you prefer a solid marshmallow center over a swirl.
- Rotate baking sheets halfway during baking to promote even cooking.
- Store baked cookies in an airtight container at room temperature to keep fresh.
- Freeze shaped dough balls for later baking; add a couple of minutes to baking time if baked from frozen.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
