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Chocolate Marshmallow Swirl Cookies

Chocolate Marshmallow Swirl Cookies

Chocolate Marshmallow Swirl Cookies offer a delicious blend of rich chocolate and gooey marshmallow goodness in every bite. These cookies are easy to make, customizable, and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup unsalted butter softened
  • 1½ cups granulated sugar
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup marshmallow fluff

Instructions
 

  • Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Set aside.
  • Cream Butter and Sugar: In a large bowl, use an electric mixer to cream 1 cup of room-temperature unsalted butter with 1½ cups of granulated sugar until light and fluffy, about 3-4 minutes.
  • Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in 2 teaspoons of vanilla extract.
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough just comes together. Be careful not to overmix. You can either gently swirl in the marshmallow fluff (or melted marshmallows) at this point or wait until after the dough chills.
  • Chill the Dough: Cover the dough and refrigerate for at least 1 hour to make it easier to handle and to prevent excessive spreading while baking.
  • Preheat Oven: About 20 minutes before you're ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  • Form Cookies: Use a cookie scoop or tablespoon to portion out chilled dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Create a small indent in the center of each dough ball and spoon a teaspoon of marshmallow fluff into the indent. Then, use a toothpick to swirl the marshmallow into the cookie.
  • Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies are set at the edges but still soft in the center. Optionally, add a little more marshmallow fluff on top halfway through for extra gooeyness.
  • Cool on Pan: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the marshmallow set slightly, making the cookies easier to handle.

Notes

Chill the Dough: If the dough is too sticky to handle, refrigerating it for 30 minutes before shaping will make it easier to work with.
Real Marshmallows: Marshmallow fluff melts more than real marshmallows, so if you prefer a fluffier marshmallow swirl, consider using melted marshmallows instead.
Jumbo Marshmallows: For a simpler approach, you can place a single jumbo marshmallow in the center of each cookie if you're not as focused on the swirl effect.
Even Cooking: To ensure even baking, rotate the baking sheets halfway through the baking time.
Storing Cookies: Store the baked cookies in an airtight container at room temperature to keep them fresh.
Freezing Dough: You can freeze the shaped dough balls for later use. When baking from frozen, just add a couple of extra minutes to the baking time.