Chocolate Marshmallow Swirl Cookies Recipe
These Chocolate Marshmallow Swirl Cookies are rich, fudgy, and perfectly sweet with a gooey marshmallow center swirled into each cookie. Combining deep cocoa flavor with soft marshmallow fluff, they make a delightful treat for any chocolate lover. The cookies are baked to have slightly crisp edges while remaining soft and chewy inside, enhanced by the melt-in-your-mouth marshmallow swirl.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 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
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 evenly combined. Set this mixture aside for later.
- Cream Butter and Sugar: Using an electric mixer, beat the room temperature unsalted butter and granulated sugar in a large bowl until the mixture is light and fluffy; this should take about 3 to 4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture on low speed, mixing just until the dough comes together. Avoid overmixing to keep your cookies tender.
- Chill the Dough: Cover the dough and refrigerate it for at least 1 hour. This helps firm up the dough, making it easier to handle and preventing excessive spreading during baking.
- Preheat the Oven and Prepare Baking Sheets: About 20 minutes before baking, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Form Cookies: Scoop the chilled dough into balls using a cookie scoop or tablespoon and place them spaced 2 inches apart on the prepared sheets. Press a small indent into the center of each dough ball, spoon a teaspoon of marshmallow fluff into each indent, then use a toothpick to gently swirl the marshmallow into the cookie dough.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges are set but the centers remain soft. For extra gooeyness, you may add a bit more marshmallow fluff on top halfway through the baking time.
- Cool on Pan: Allow the cookies to cool on the baking sheet for 5 minutes to let the marshmallow set slightly. Then transfer the cookies to a wire rack to cool completely before serving.
Notes
- Chilling the dough is essential to prevent the cookies from spreading too much while baking.
- Room temperature ingredients ensure even mixing and optimal texture.
- For an extra chocolate hit, sprinkle a few chocolate chips on top before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can also be frozen before baking; just thaw and bake as directed.
Keywords: chocolate cookies, marshmallow cookies, swirl cookies, chocolate marshmallow, baked cookies, fudgy cookies, dessert recipe
