Chocolate Marshmallow Swirl Cookies Recipe

Introduction

Chocolate Marshmallow Swirl Cookies combine rich cocoa flavor with gooey marshmallow swirls for a delightful treat. These soft, chewy cookies are perfect for sharing or indulging on your own.

Ingredients

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, room temperature
• 1½ cups granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup marshmallow fluff

Instructions

1. Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
2. Step 2: In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 3-4 minutes.
3. Step 3: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
4. Step 4: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
5. Step 5: Cover and refrigerate the dough for at least 1 hour to firm up and reduce spreading during baking.
6. Step 6: Preheat the oven to 350°F (175°C) about 20 minutes before baking. Line two baking sheets with parchment paper or silicone mats.
7. Step 7: Scoop the chilled dough into balls using a cookie scoop or tablespoon, placing them 2 inches apart on the baking sheets.
8. Step 8: Press a small indent into the center of each dough ball and spoon about a teaspoon of marshmallow fluff into each. Use a toothpick to gently swirl the marshmallow into the cookie.
9. Step 9: Bake for 10-12 minutes, until the edges are set but the centers remain soft. For extra gooeyness, you may add more marshmallow fluff halfway through baking.
10. Step 10: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This allows the marshmallow to set slightly.

Tips & Variations

• For a richer flavor, substitute half of the cocoa powder with dark Dutch-processed cocoa.
• Use mini marshmallows melted gently instead of fluff for a different texture.
• Add a pinch of cinnamon or espresso powder to enhance the chocolate taste.
• Press chopped nuts or chocolate chips into the dough before baking for extra crunch.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a sealed bag for up to 3 months. Reheat briefly in the microwave to restore softness and gooey marshmallow texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use melted marshmallows instead of marshmallow fluff?

Yes, melted mini marshmallows work well as a substitute. Warm them gently until smooth before swirling into the cookie dough.

Why should I chill the dough before baking?

Chilling firms the dough, making it easier to handle and preventing the cookies from spreading too much during baking. It also helps develop better flavor.

Chocolate Marshmallow Swirl Cookies Recipe

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★★★★★

4.7 from 85 reviews

• Author: Andria
• Total Time: 1 hour 32 minutes
• Yield: 24 cookies 1x

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Description

Delight in these rich Chocolate Marshmallow Swirl Cookies, featuring a fudgy cocoa dough intertwined with sweet, gooey marshmallow fluff swirls. Perfectly soft and chewy with a hint of vanilla, these cookies offer a decadent treat for chocolate lovers looking for a playful twist on classic cookies.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside to ensure even distribution of leavening agents and cocoa.
2. Cream Butter and Sugar: Using an electric mixer in a large bowl, cream 1 cup room temperature unsalted butter with 1½ cups granulated sugar until light and fluffy, about 3-4 minutes. This step is crucial for incorporating air to create tender cookies.
3. Add Eggs and Vanilla: Beat in 2 large room-temperature eggs one at a time, mixing well after each addition to maintain emulsion. Stir in 2 teaspoons vanilla extract for enhanced flavor.
4. 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 to prevent tough cookies. Optionally, you may fold in or swirl marshmallow fluff now or wait until after chilling the dough.
5. Chill the Dough: Cover and refrigerate the dough for at least 1 hour to firm up, making the dough easier to handle and reducing cookie spread when baked.
6. Preheat Oven: About 20 minutes before baking, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking and promote even baking.
7. Form Cookies: Scoop chilled dough using a cookie scoop or tablespoon and roll into balls. Place on prepared baking sheets with about 2 inches spacing. Create a small indent in the center of each ball and spoon in a teaspoon of marshmallow fluff. Use a toothpick to gently swirl the marshmallow into the dough for a beautiful marbled effect.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until edges are set but centers remain soft. For extra gooeyness, add a little more marshmallow fluff on top halfway through baking if desired.
9. Cool on Pan: Let the cookies cool on the baking sheet for 5 minutes to allow marshmallow to set slightly. Transfer to a wire rack to cool completely before serving or storing.

Notes

• Room temperature ingredients ensure even mixing and better texture.
• Chilling the dough is key to controlling spread and making handling easier.
• Use parchment paper or silicone mats to prevent sticking and ensure easy cleanup.
• Swirling marshmallow fluff into dough provides pockets of gooey sweetness; feel free to experiment with more or less.
• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• For a nutty twist, consider adding chopped nuts to the dough.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chocolate cookies, marshmallow cookies, chocolate marshmallow swirl, chewy cookies, cocoa cookies, sweet treats, dessert recipes