Description
Delight in these rich Chocolate Marshmallow Swirl Cookies, combining the deep flavor of cocoa with creamy marshmallow swirls for a gooey, 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
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined. Set aside for later use.
- Cream Butter and Sugar: Using an electric mixer in a large mixing bowl, cream the room temperature unsalted butter with granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes, ensuring proper texture for your cookie dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract to infuse the dough with aromatic flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the dough comes together. Avoid overmixing to maintain tender cookies. Optionally, you can swirl in marshmallow fluff now or wait until after chilling.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least one hour. Chilling helps make the dough easier to handle and prevents the cookies from spreading too much during baking.
- Preheat Oven: About 20 minutes before baking, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prepare for baking.
- Form Cookies: Use a cookie scoop or tablespoon to portion out the chilled dough, rolling each portion into balls. Place the dough balls about 2 inches apart on the prepared baking sheets. Press a small indent into the center of each dough ball and spoon about a teaspoon of marshmallow fluff into the indent. Use a toothpick to gently swirl the marshmallow into the cookie dough for a marbled effect.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft. For extra gooeyness, optionally add a bit more marshmallow fluff on top of the cookies halfway through baking.
- Cool on Pan: Let the cookies cool on the baking sheet for about 5 minutes to allow the marshmallow to set slightly. Then, transfer them to a wire rack to cool completely. This cooling step helps the cookies firm up and makes them easier to handle.
Notes
- For best results, ensure butter and eggs are at room temperature before starting.
- Chilling the dough is essential to prevent cookies from spreading too much in the oven.
- You can substitute marshmallow fluff with melted marshmallows if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For an extra chocolate kick, consider adding chocolate chips to the dough.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Marshmallow Cookies, Cocoa Cookies, Swirled Marshmallow Cookies, Gooey Cookies, Dessert Cookies
