Description
These Chocolate Marshmallow Swirl Cookies combine rich cocoa flavor with gooey marshmallow swirls for an irresistible treat. Soft and chewy with a delightful gooey center, they’re perfect for satisfying chocolate and sweet cravings alike.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 1/2 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. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the room temperature unsalted butter with granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract thoroughly.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together, avoiding overmixing. Optionally, you can lightly swirl the marshmallow fluff into the dough now or wait until after chilling.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour to make it easier to handle and to prevent excessive spreading during baking.
- Preheat Oven: About 20 minutes before baking, preheat your oven to 350°F (175°C) and prepare two baking sheets with parchment paper or silicone mats.
- Form Cookies: Scoop out chilled dough using a cookie scoop or tablespoon and roll into balls. Place them about 2 inches apart on the prepared baking sheets. Press a small indent into the center of each dough ball and spoon a teaspoon of marshmallow fluff into each indent. Use a toothpick to swirl the marshmallow into the cookie dough.
- Bake: Bake in the preheated oven for 12 minutes, or until cookies are set around the edges but remain soft in the center. Optionally, add a little more marshmallow fluff on top halfway through baking for extra gooeyness.
- Cool on Pan: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This helps the marshmallow set and makes cookies easier to handle.
Notes
- Chill the dough for 30 minutes if it’s too sticky to handle for easier shaping.
- Using real marshmallows melted instead of fluff can create a different, fluffier swirl texture.
- For a different texture, place one jumbo marshmallow in the center instead of swirling fluff.
- Rotate baking sheets halfway through baking for even cooking.
- Store baked cookies in an airtight container at room temperature to keep them fresh.
- You can freeze shaped dough balls and add a few minutes to the baking time when baking from frozen.
Nutrition
- Serving Size: 1 cookie
- Calories: 184 kcal
- Sugar: 15 g
- Sodium: 59 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 36 mg
