Chocolate Marshmallow Swirl Cookies Recipe

Introduction

Chocolate Marshmallow Swirl Cookies combine rich cocoa flavor with gooey marshmallow swirls for a delightful treat. These cookies are soft, chewy, and perfect for satisfying your sweet tooth with a fun twist.

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 this dry mixture aside.
2. Step 2: Using an electric mixer, cream the butter and sugar in a large bowl until light and fluffy, about 3 to 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 just until the dough comes together. Avoid overmixing.
5. Step 5: Cover the dough and refrigerate for at least 1 hour to firm up and reduce spreading during baking.
6. Step 6: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
7. Step 7: Scoop chilled dough into balls using a cookie scoop or tablespoon. Place onto prepared sheets about 2 inches apart.
8. Step 8: Press a small indent into the center of each dough ball and spoon a teaspoon of marshmallow fluff into it. Use a toothpick to gently swirl the marshmallow into the cookie dough.
9. Step 9: Bake for 10 to 12 minutes until edges are set but centers remain soft. For extra gooeyness, add a bit more fluff on top halfway through baking (optional).
10. Step 10: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a richer flavor, substitute half the butter with browned butter.
• Use mini marshmallows instead of marshmallow fluff if you prefer small pockets of marshmallow.
• Chilling the dough overnight can enhance the texture and deepen the chocolate flavor.
• Add chopped nuts or chocolate chips for extra texture and taste.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep marshmallows soft, avoid refrigeration. Reheat gently in the microwave for 10-15 seconds if you want to restore gooeyness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini marshmallows instead of marshmallow fluff?

Yes, mini marshmallows can be used, but they won’t swirl as smoothly. Add them into the center of the dough balls and press gently before baking.

How do I prevent the marshmallow from burning?

Adding the marshmallow fluff after the dough has chilled and swirling it gently helps prevent burning. Baking at 350°F for a short time also keeps marshmallows gooey without burning.

Chocolate Marshmallow Swirl Cookies Recipe

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Decadent Chocolate Marshmallow Swirl Cookies featuring a rich cocoa dough with gooey marshmallow swirls. These soft, fudgy cookies combine the classic flavors of chocolate and marshmallow for an irresistible treat perfect for any occasion.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 32 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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
• 1 cup marshmallow fluff

Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt until thoroughly combined. Set this mixture aside for later use.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the room temperature unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, approximately 3 to 4 minutes.
3. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to ensure full integration. Then, stir in the vanilla extract for aroma and flavor.
4. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients on low mixer speed, mixing just until a cohesive dough forms. To maintain the marshmallow’s texture, avoid overmixing. Optionally, lightly swirl in some marshmallow fluff at this stage or wait until after chilling.
5. Chill the Dough: Cover the dough with plastic wrap and refrigerate it for at least one hour. Chilling firms the dough, making it easier to handle and preventing excessive spreading during baking.
6. Preheat Oven: Approximately 20 minutes before baking, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prepare for cookie placement.
7. Form Cookies: Using a cookie scoop or tablespoon, portion dough into balls and place them on the prepared baking sheets about 2 inches apart. Press a small indentation into the center of each dough ball and spoon approximately one teaspoon of marshmallow fluff into each indent. Use a toothpick to swirl the marshmallow through the cookie dough gently for a marbled effect.
8. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges are set but the centers remain soft. For extra gooeyness, you can add a bit more marshmallow fluff on top halfway through baking.
9. Cool on Pan: Let the cookies cool for 5 minutes on the baking sheets to allow the marshmallow to set slightly and prevent breakage. Transfer the cookies to a wire rack to cool completely before serving or storing.

Notes

• Use room temperature ingredients to ensure smooth mixing and proper texture.
• Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
• Chilling the dough is essential to prevent spreading and maintain shape.
• You can substitute marshmallow fluff with melted marshmallows if preferred.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
• Adding extra marshmallow halfway through baking enhances the gooey texture but is optional.

Keywords: chocolate marshmallow cookies, cocoa cookies, swirl cookies, homemade cookies, dessert recipe, soft chocolate cookies