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Chocolate Marshmallow Swirl Cookies Recipe

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4.9 from 73 reviews

Decadent Chocolate Marshmallow Swirl Cookies featuring rich cocoa-infused dough with a gooey marshmallow center, perfectly baked to tender softness with a delightful swirl of marshmallow fluff in every bite.

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 the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined. Set this mixture aside for later use.
  2. Cream Butter and Sugar: Using an electric mixer, beat the room temperature unsalted butter with granulated sugar in a large mixing bowl. Mix on medium speed until the mixture is light, fluffy, and pale in color, approximately 3 to 4 minutes.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully combined before adding the next. Stir in the vanilla extract until homogenous.
  4. Combine Wet and Dry Ingredients: Gradually incorporate the dry ingredient mixture into the wet batter, mixing on low speed just until a cohesive dough forms. Avoid overmixing to maintain a tender texture. You can either swirl marshmallow fluff into the dough now or hold off until after chilling.
  5. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. This chilling helps firm the dough for easier shaping and prevents excessive spreading during baking.
  6. Preheat Oven: Approximately 20 minutes before baking, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  7. Form Cookies: Using a cookie scoop or tablespoon, portion out the chilled dough and roll into balls. Space them about 2 inches apart on the prepared baking sheets. Press an indent into the center of each dough ball and spoon about a teaspoon of marshmallow fluff into the well. Use a toothpick to gently swirl the marshmallow into the cookie dough 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, optionally add a small dollop of marshmallow fluff on top of each cookie halfway through the baking time.
  9. Cool on Pan: Let the cookies cool on the baking sheets for 5 minutes to allow the marshmallow filling to set slightly, then transfer them to a wire rack to cool completely before serving.

Notes

  • Room temperature ingredients help achieve optimal texture and proper mixing.
  • Chilling cookie dough is key to preventing spreading and helps maintain distinct marshmallow swirls.
  • Using a toothpick to swirl the marshmallow fluff creates an attractive marbled effect and evenly distributes the flavor.
  • Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
  • You can substitute marshmallow fluff with melted marshmallows if desired, though fluff is easier to swirl.

Keywords: Chocolate cookie, marshmallow swirl, cocoa cookies, sweet dessert, bake-at-home cookies

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