Description
Delight in these rich and fudgy Chocolate Marshmallow Swirl Cookies, featuring a perfectly balanced cocoa-flavored dough with gooey marshmallow swirls baked to soft, chewy perfection. This recipe combines the classic flavors of chocolate and marshmallow in a fun, easy-to-make treat perfect for sharing or indulging yourself.
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 all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. Set this mixture aside for later use.
- Cream Butter and Sugar: Using an electric mixer in a large mixing bowl, beat the room temperature unsalted butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes, helping to create a smooth base for the cookie dough.
- Add Eggs and Vanilla: Beat the eggs into the creamed butter and sugar one at a time, fully incorporating each before adding the next. Then stir in the vanilla extract, ensuring the mixture is smooth and homogeneous.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the dough comes together. Be careful not to overmix to maintain a tender cookie. Optionally, you can lightly swirl the marshmallow fluff into the dough now or wait until after chilling.
- Chill the Dough: Cover the dough and refrigerate it for at least 1 hour. This chilling step firms up the dough, making it easier to handle and helps prevent 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 to prevent sticking.
- Form Cookies: Using a cookie scoop or tablespoon, scoop out chilled dough and roll each portion into a ball. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Press a small indent into the center of each ball and spoon a teaspoon of marshmallow fluff into the indent. Then use a toothpick or skewer to swirl the marshmallow through the cookie for a marbled effect.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes. The cookies should be set around the edges but still soft in the center. For extra gooeyness, you can add a bit more marshmallow fluff on top halfway through baking.
- Cool on Pan: Allow the cookies to cool on the baking sheets for about 5 minutes. This resting time lets the marshmallow set slightly, making the cookies easier to transfer to a wire rack where they can cool completely.
Notes
- Room temperature ingredients ensure better mixing and texture.
- Chilling the dough is crucial to prevent excessive spreading while baking.
- You can substitute marshmallow fluff with melted marshmallows if preferred.
- Use parchment paper or silicone mats to prevent sticking and facilitate easy cleanup.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For an extra chocolate punch, try sprinkling a few chocolate chips on top before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cookies, marshmallow cookies, chocolate marshmallow swirl, baked cookies, homemade cookies, fudge cookies, dessert recipe
