Chocolate Marshmallow Swirl Cookies

Why You’ll Love This Recipe

These Chocolate Marshmallow Swirl Cookies offer a delightful balance of textures and flavors. The deep, chocolatey dough pairs beautifully with the marshmallow fluff center, which provides an irresistible gooey contrast. Plus, the marbled swirl effect adds a fun visual appeal to each bite. Easy to make and hard to resist, this recipe is ideal for anyone who loves chocolate and marshmallows. Whether you’re baking for family or friends, these cookies are sure to disappear quickly!

Ingredients

• 2 cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 cup unsalted butter, room temperature

• 1½ cups granulated sugar

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• 1 cup marshmallow fluff

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. 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.

2. Cream Butter and Sugar: In a large mixing 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.

3. Add Eggs and Vanilla: Beat in 2 large room-temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 2 teaspoons of vanilla extract.

4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together. Avoid overmixing. At this point, you can swirl in marshmallow fluff (or melted marshmallows), or chill the dough first and swirl it after.

5. Chill the Dough: Cover the dough and refrigerate for at least 1 hour to make it easier to handle and prevent excessive spreading during baking.

6. Preheat Oven: Preheat your oven to 350°F (175°C) about 20 minutes before you’re ready to bake. Line two baking sheets with parchment paper or silicone baking mats.

7. Form Cookies: Scoop out chilled dough with a cookie scoop or tablespoon, rolling it into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Press a small indent into the center of each ball and spoon a teaspoon of marshmallow fluff into each indent. Use a toothpick to swirl the marshmallow into the cookie dough.

8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. Optionally, add a little more marshmallow fluff halfway through baking for extra gooeyness.

9. Cool on Pan: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps the marshmallow set slightly and makes the cookies easier to handle.

Servings and Timing

• Yield: 24 cookies

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

Variations

• Marshmallow Swirl vs. Whole Marshmallows: For a fluffier swirl, use melted marshmallows instead of marshmallow fluff. Alternatively, you can add one jumbo marshmallow to the center of each cookie for a more gooey and chewy texture.

• Add-ins: Try adding chocolate chips or chopped nuts to the dough for a bit of extra texture and flavor.

• Flavored Dough: Mix in a teaspoon of cinnamon or chili powder for a spiced variation of these cookies.

Storage/Reheating

• Storage: Keep the cookies in an airtight container at room temperature for up to a week. They will remain soft and fresh.

• Freezing: You can freeze the shaped dough balls for later use. Place the dough balls on a baking sheet and freeze until solid, then transfer them to a zip-top bag. When ready to bake, just add a couple of extra minutes to the baking time.

• Reheating: If you want your cookies to be extra gooey again, microwave them for 10-15 seconds before eating.

FAQs

1. Can I use real marshmallows instead of marshmallow fluff?

Yes, you can use melted marshmallows, but marshmallow fluff gives a better swirl effect since it melts less than real marshmallows.

2. Why are my cookies spreading too much?

If your cookies are spreading too much, try chilling the dough for a longer period. Chilling helps prevent over-spreading.

3. How do I prevent the marshmallow from burning?

To avoid burnt marshmallow, try adding more marshmallow fluff halfway through baking instead of all at once, or wait until after baking to swirl it in.

4. Can I make these cookies ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 2 days. You can also freeze the dough for up to 3 months.

5. Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just be sure to check the baking soda and cocoa powder to ensure they are gluten-free as well.

6. How can I make the marshmallow swirl fluffier?

To make the swirl fluffier, try using melted marshmallows rather than marshmallow fluff.

7. Can I use salted butter in this recipe?

Yes, but if you use salted butter, reduce the added salt in the recipe to 1/8 teaspoon to balance the flavors.

8. How can I make these cookies chewier?

To achieve a chewier texture, try adding an extra egg yolk or reducing the baking time slightly.

9. Can I freeze the cookies after baking?

Yes, you can freeze the cookies in an airtight container or zip-top bag. Just make sure to place parchment paper between layers to prevent them from sticking together.

10. How do I store the marshmallow fluff to keep it from hardening?

Store marshmallow fluff in an airtight container at room temperature. If it starts to harden, you can microwave it for a few seconds to soften it before using.

Conclusion

These Chocolate Marshmallow Swirl Cookies are a delightful treat that combines the richness of chocolate with the gooey, sweet marshmallow swirl. Easy to make and perfect for any occasion, they are sure to become a family favorite. Whether enjoyed fresh out of the oven or as leftovers, they are always a crowd-pleaser. Happy baking!

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