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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.

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
  • 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

Find it online: https://platedandproud.com/chocolate-marshmallow-swirl-cookies-recipe/