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Chocolate Marshmallow Swirl Cookies

Chocolate Marshmallow Swirl Cookies
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Soft, chewy chocolate cookies with a gooey marshmallow swirl, perfect for beginners and chocolate lovers alike.

Ingredients

Scale
  • 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

Instructions

  1. Whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a medium bowl.
  2. Set the dry ingredient mixture aside.
  3. Cream room temperature unsalted butter and granulated sugar in a large mixing bowl with an electric mixer for 3-4 minutes until light and fluffy.
  4. Beat in the first large room-temperature egg until fully incorporated.
  5. Beat in the second large room-temperature egg until fully incorporated.
  6. Stir in vanilla extract.
  7. Gradually add the dry ingredients to the wet mixture.
  8. Mix on low speed just until the dough comes together.
  9. Avoid overmixing the dough.
  10. Cover the dough.
  11. Refrigerate the dough for at least 1 hour.
  12. Preheat your oven to 350°F (175°C) about 20 minutes before baking.
  13. Prepare two baking sheets with parchment paper or silicone baking mats.
  14. Scoop out chilled dough using a cookie scoop or tablespoon.
  15. Roll the dough into balls.
  16. Place dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  17. Press a small indent into the center of each dough ball.
  18. Spoon a teaspoon of marshmallow fluff into each indent.
  19. Use a toothpick to swirl the marshmallow into the cookie dough.
  20. Bake in the preheated oven for 10-12 minutes.
  21. Bake until the cookies are set around the edges but still soft in the center.
  22. Optionally, add a bit more fluff on top halfway through baking for extra gooeyness.
  23. Allow cookies to cool on the baking sheet for 5 minutes.
  24. Transfer cooled cookies to a wire rack to cool completely.

Notes

Always use room temperature butter and eggs for the best cookie texture.
Don’t overmix the dough once the flour is added; this can make cookies tough.
Chilling the dough is crucial for preventing spread and deepening flavor.
Cookies are best enjoyed fresh, but store well in an airtight container.

Nutrition

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