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Chocolate Marshmallow Swirl Cookies Recipe

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★★★★★

4.7 from 89 reviews

These Chocolate Marshmallow Swirl Cookies combine rich cocoa flavor with a delightful marshmallow swirl for a soft, chewy treat. Perfectly balanced with optional chocolate chips and nuts, they offer a comforting, indulgent dessert experience.

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

Marshmallow and Optional Mix-ins

  • 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
  • Optional: 1/2 cup chopped walnuts or pecans

Instructions

  1. Mix dry ingredients: Whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a medium bowl until well combined.
  2. Cream butter and sugar: In a separate large bowl, use an electric mixer to cream the room temperature unsalted butter and granulated sugar together. Beat for 3 to 4 minutes until the mixture is light and fluffy.
  3. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract until combined.
  4. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
  5. Fold in marshmallow: Optionally, fold in a few ribbons of marshmallow fluff to create pockets of gooey sweetness.
  6. Chill dough: Cover the dough with plastic wrap or a lid and chill in the refrigerator for at least one hour to firm up the dough and enhance the flavors.
  7. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
  8. Shape cookies: Scoop the chilled dough and roll it into balls. Place the balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  9. Indent and add marshmallow swirl: Using your thumb or the back of a spoon, create an indentation in the center of each dough ball. Add about 1 teaspoon of marshmallow fluff into each indentation, then gently swirl it into the dough with a toothpick to create a marbled effect.
  10. Bake: Bake the cookies for 10 to 12 minutes, or until the edges are set and the centers remain soft to the touch.
  11. Add extra marshmallow (optional): For a more pronounced marshmallow swirl, you can add a little extra marshmallow fluff on top of the cookies halfway through baking.
  12. Cool cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely before serving.

Notes

  • Room temperature butter and eggs help create a smoother batter and better texture.
  • Chilling the dough is essential to prevent excessive spreading during baking.
  • You can substitute mini marshmallows for marshmallow fluff if desired.
  • Optional ingredients like chocolate chips, cinnamon, cayenne, or nuts add extra flavor and texture variations.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Make sure not to overbake to keep centers soft and chewy.

Keywords: Chocolate Marshmallow Cookies, Cocoa Cookies, Marshmallow Swirl Cookies, Chocolate Dessert, Soft Cookies

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