Chocolate Marshmallow Swirl Cookies Recipe
Chocolate Marshmallow Swirl Cookies offer a rich, chocolatey base accented with gooey swirls of melted marshmallow fluff. These cookies provide a perfect balance of crumbly texture and creamy sweetness, evoking nostalgic flavors reminiscent of hot cocoa and s’mores. Ideal for holiday gatherings or cozy snacks, they impress with both their indulgent taste and visually appealing marshmallow swirls.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 flour, cocoa powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugar: Using an electric mixer, beat the unsalted butter and granulated sugar together until light and fluffy, about 3 to 4 minutes. This aerates the mixture, contributing to a tender cookie texture.
- 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 to evenly distribute flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients while mixing on low speed just until a dough forms. Avoid overmixing to prevent tough cookies. You may swirl in some marshmallow fluff now for a subtle incorporation or wait until after the dough is chilled.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour. Chilling firms the dough, making it easier to handle and preventing cookies from spreading excessively during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
- Form Cookies and Add Marshmallow Swirls: Using a cookie scoop or tablespoon, portion out the chilled dough into balls and place them about 2 inches apart on the sheets. Press a small indent into the center of each ball, spoon about 1 teaspoon of marshmallow fluff into the indentation, and use a toothpick to gently swirl the marshmallow into the cookie dough.
- Bake: Bake for 10-12 minutes or until edges are set but centers remain soft. For extra gooey swirls, optionally add a small amount of marshmallow fluff on top halfway through baking.
- Cool on Pan: Allow cookies to cool on the baking sheet for 5 minutes to let the marshmallow set slightly before transferring to a wire rack to cool completely. This prevents breakage and ensures the perfect texture.
Notes
- Chill dough for at least 1 hour to prevent spreading.
- Use a cookie scoop for uniform cookie size and even baking.
- Line baking sheets with parchment or silicone mats to prevent sticking, especially from marshmallow.
- Add marshmallow fluff halfway through baking or swirl into dough after chilling to preserve visible gooey swirls.
- Cool cookies on baking sheet before moving to wire rack to help marshmallow set.
- For vegan or gluten-free versions, substitute ingredients as advised in the recipe variations.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for 3 months.
Keywords: Chocolate cookies, Marshmallow cookies, Swirl cookies, Holiday cookies, Gooey marshmallow dessert, Chocolate marshmallow treat
Find it online: https://reemcook.com/chocolate-marshmallow-swirl-cookies-recipe/
