Chocolate Marshmallow Swirl Cookies (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
3/4 cup unsweetened cocoa powder
03 -
1/2 teaspoon baking soda
04 -
1/4 teaspoon salt
→ Wet Ingredients
05 -
1 cup unsalted butter, at room temperature
06 -
1 1/2 cups granulated sugar
07 -
2 large eggs, at room temperature
08 -
2 teaspoons vanilla extract
→ Filling and Finishing
09 -
1 cup marshmallow fluff
# How to Make It:
01 -
In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt until thoroughly blended.
02 -
In a large mixing bowl, use an electric mixer to cream together unsalted butter and granulated sugar for 3–4 minutes until light and fluffy.
03 -
Beat in the eggs, one at a time, ensuring each is fully mixed, then stir in vanilla extract until smooth.
04 -
Gradually add the dry ingredients into the wet mixture on low speed, mixing just until a cohesive dough forms.
05 -
Cover the dough and refrigerate for at least 1 hour to make shaping easier and help prevent excessive spreading during baking.
06 -
Preheat the oven to 350°F (175°C) about 20 minutes before baking. Line two baking sheets with parchment paper or silicone baking mats.
07 -
Using a cookie scoop or tablespoon, portion out balls of chilled dough. Arrange on prepared baking sheets, spacing about 2 inches apart. Press a small indentation in the center of each dough ball and add a teaspoon of marshmallow fluff. Swirl gently using a toothpick.
08 -
Bake in the preheated oven for 10–12 minutes until edges are set and centers remain soft. Optionally, add extra marshmallow fluff halfway through baking for added gooeyness.
09 -
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely and allow the marshmallow to partially set.
# Additional Tips:
01 -
If dough is overly sticky, chilling for an additional 30 minutes simplifies handling.
02 -
Using melted marshmallows in place of fluff yields a thicker swirl; alternatively, place a jumbo marshmallow in the center for heightened texture.
03 -
To ensure even baking, rotate baking sheets midway through the bake time.
04 -
Store cooled cookies in an airtight container at room temperature to preserve softness.
05 -
Shaped dough balls can be frozen and baked directly from frozen; extend baking time by 2–3 minutes as needed.