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.
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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
