Description
Delight in these decadent Chocolate Marshmallow Swirl Cookies featuring a rich cocoa dough swirled with gooey marshmallow fluff. Perfectly soft with a hint of chewiness, these cookies are an indulgent treat for any chocolate lover.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Additional
- 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.
- Cream Butter and Sugar: Using an electric mixer in a large bowl, beat the room temperature unsalted butter and granulated sugar together on medium speed until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract thoroughly.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the dough begins to come together. Avoid overmixing to maintain a tender cookie texture.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. Chilling helps the dough firm up, making it easier to handle and reduces spreading 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 for easy cleanup.
- Form Cookies: Using a cookie scoop or tablespoon, scoop out chilled dough and roll into balls. Place the dough balls about 2 inches apart on prepared baking sheets. Press a small indent into the center of each dough ball and spoon a teaspoon of marshmallow fluff into the 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, or until the edges are set but the centers remain soft. For extra gooey marshmallow topping, add a small dollop of fluff on top halfway through baking.
- Cool on Pan: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This step lets the marshmallow set slightly and makes cookies easier to handle.
Notes
- Use room temperature butter and eggs to ensure proper creaming and even mixing.
- Chilling the dough is important to prevent spreading and maintain cookie shape.
- Be gentle when swirling marshmallow to keep beautiful swirls without fully mixing it in.
- For a softer cookie, do not overbake; remove when edges are set but centers still look slightly underbaked.
- Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 16g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
