Chocolate Marshmallow Swirl Cookies Recipe
Indulge in the irresistible blend of rich chocolate and gooey marshmallow with these Chocolate Marshmallow Swirl Cookies. Featuring a soft, fudgy texture and a sweet marshmallow swirl, these cookies are perfect for any dessert occasion or holiday treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 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
Other
- 1 cup marshmallow fluff
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set this mixture aside.
- Cream Butter and Sugar: Using an electric mixer, cream the softened butter and granulated sugar in a large bowl 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 is fully incorporated before adding the next. Stir in the vanilla extract for enhanced flavor.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed just until the dough comes together, being careful not to overmix. Optionally, you can lightly swirl in some marshmallow fluff at this stage or wait until after chilling.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. This step makes the dough easier to handle and helps prevent excessive spreading during baking.
- Preheat Oven: Approximately 20 minutes before baking, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Form Cookies: Scoop chilled dough using a cookie scoop or tablespoon and roll into balls. Place them spaced about 2 inches apart on the prepared baking sheets. Press a small indent into the center of each dough ball and spoon a teaspoon of marshmallow fluff into each indent. Use a toothpick to gently swirl the marshmallow into the cookie dough.
- 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, add a bit more marshmallow fluff on top about halfway through baking if desired.
- Cool on Pan: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This allows the marshmallow to set slightly and helps the cookies firm up for easier handling.
Notes
- Room temperature ingredients ensure better mixing and texture.
- Refrigerating the dough helps control spreading during baking.
- Use a toothpick to swirl the marshmallow fluff gently, creating a beautiful marbled effect.
- For extra gooey cookies, add more marshmallow fluff halfway through baking.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
Keywords: chocolate cookies, marshmallow cookies, chocolate marshmallow swirl cookies, fudgy cookies, holiday desserts, easy cookie recipe