Chocolate Marshmallow Swirl Cookies Recipe
Delight in these rich Chocolate Marshmallow Swirl Cookies, featuring a fudgy cocoa base beautifully marbled with gooey marshmallow fluff. Perfectly soft with a hint of sweetness, these cookies combine the classic comfort of chocolate with a fun, fluffy swirl, ideal for any chocolate lover’s treat time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 until thoroughly combined. Set this mixture aside.
- Cream Butter and Sugar: Using an electric mixer, beat the room temperature unsalted butter with granulated sugar in a large bowl until the mixture is light and fluffy, which usually takes about 3 to 4 minutes.
- Add Eggs and Vanilla: Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on a low speed until the dough just comes together. Be careful not to overmix. You can swirl in some marshmallow fluff now or reserve it for later.
- Chill the Dough: Cover the dough and refrigerate it for at least 1 hour. Chilling helps the dough firm up, making it easier to shape and prevents the cookies from spreading too much 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.
- Form Cookies: Scoop out dough using a cookie scoop or tablespoon and roll into balls. Place the dough balls on the prepared baking sheets, spacing them approximately 2 inches apart. Press an indent in the center of each ball and spoon about a teaspoon of marshmallow fluff into the indent. Use a toothpick to swirl the fluff into the cookie dough gently.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges are set but the centers remain soft. For extra gooeyness, optionally add a little more marshmallow fluff on top halfway through baking.
- Cool on Pan: Let the cookies cool on the baking sheet for 5 minutes to allow the marshmallow to set slightly, then transfer them to a wire rack to cool completely for best texture.
Notes
- Ensure eggs and butter are at room temperature to achieve a smooth dough consistency.
- Do not overmix the dough once combining wet and dry ingredients to keep cookies tender.
- Chilling the dough is essential to prevent excessive spreading while baking.
- Use parchment paper or silicone mats to avoid sticking and ease cleanup.
- Swirling the marshmallow fluff just before baking creates a beautiful marbled effect and gooey texture.
- Store cookies in an airtight container to keep them soft for longer.
Keywords: Chocolate cookies, marshmallow cookies, chocolate marshmallow swirl, baked cookies, chocolate dessert
