Description
Delight in these rich Chocolate Marshmallow Swirl Cookies, featuring a luscious blend of cocoa and a gooey marshmallow center. Perfect for chocolate lovers seeking a soft, fluffy cookie with a fun twist of marshmallow swirl.
Ingredients
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
- 1 cup marshmallow fluff
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream 1 cup room temperature unsalted butter with 1 1/2 cups granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in 2 large room-temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 2 teaspoons vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together. Avoid overmixing.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour to make it easier to handle and to prevent excessive spreading during baking.
- Preheat Oven: About 20 minutes before baking, preheat your oven to 350°F (175°C). Prepare two baking sheets with parchment paper or silicone baking mats.
- Form Cookies: Use a cookie scoop or tablespoon to scoop out chilled dough and roll into balls. Place them on the prepared baking sheets, spacing about 2 inches apart. 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 swirl the marshmallow into the cookie.
- Bake: Bake in the preheated oven for 12 minutes, or until the cookies are set around the edges but still soft in the center. Optionally, add a bit more marshmallow fluff on top halfway through for extra gooeyness.
- Cool on Pan: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, helping the marshmallow set and making handling easier.
Notes
- If the dough is too sticky to handle, chill it for an additional 30 minutes before shaping the cookies.
- Marshmallow fluff melts more than real marshmallows; for a fluffier swirl, try using melted marshmallows instead.
- For a different texture, place one jumbo marshmallow in the center of each cookie rather than swirling the fluff.
- Rotate baking sheets halfway through baking to ensure even cooking.
- Store baked cookies in an airtight container at room temperature to maintain freshness.
- Cookie dough balls can be frozen; add 2 extra minutes to baking time when baking from frozen.
Nutrition
- Serving Size: 1 cookie
- Calories: 184 kcal
- Sugar: 15 g
- Sodium: 59 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 36 mg
