Description
Indulge in these decadent Chocolate Marshmallow Swirl Cookies, a delightful treat featuring rich cocoa dough swirled with gooey marshmallow fluff. Perfectly soft in the center with slightly crisp edges, these cookies combine chocolatey goodness with a sweet, melty marshmallow surprise.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
Mix-ins and Toppings
- 1 cup marshmallow fluff or mini marshmallows
- Optional: 1/2 cup white or dark chocolate chips
- Optional: 1/2 tsp cinnamon or a pinch of cayenne pepper
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the room temperature unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color, about 3 to 4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Then mix in the vanilla extract for added flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix gently just until combined, avoiding overmixing to keep the cookies tender.
- Add Marshmallow Ribbons (Optional): Fold in a few ribbons of marshmallow fluff gently into the dough if desired, or reserve it for swirling later.
- Chill Dough: Cover the dough with plastic wrap and refrigerate it for at least 1 hour to firm up and enhance flavors.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- Shape Dough Balls: Scoop the chilled dough and roll it into balls roughly 1 to 1 1/2 inches in diameter. Place them on the prepared baking sheets, spacing them about 2 inches apart for even baking.
- Add Marshmallow Swirl: Using your thumb or the back of a spoon, indent the center of each dough ball and add about 1 teaspoon of marshmallow fluff. Swirl it into the dough gently using a toothpick to create a marbled effect.
- Bake Cookies: Bake for 10 to 12 minutes, or until the edges are set and the centers still look soft and slightly underbaked, ensuring gooeyness.
- Optional Extra Marshmallow: For a bolder swirl, optionally add a little extra marshmallow fluff on top of each cookie halfway through the baking time.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set perfectly while maintaining a soft center.
Notes
- You can substitute mini marshmallows for marshmallow fluff if preferred.
- Add optional chocolate chips or nuts for extra texture and flavor.
- For a spicy kick, try adding cinnamon or a pinch of cayenne pepper to the dough.
- Ensure butter and eggs are at room temperature to help with blending and dough consistency.
- Do not overbake the cookies to maintain their gooey texture in the center.
- Chilling the dough improves flavor and prevents spreading during baking.
