Chocolate Marshmallow Swirl Cookies
Warm cookies with rich chocolate flavor and a gooey marshmallow center, perfect for cozy moments and sharing with loved ones.
Equipment
- Medium bowl
- Large bowl
- Mixer
- Baking sheets
- Parchment paper
- Spoon or thumb for indentation
- Cooling rack
Ingredients
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 0.75 cup unsweetened cocoa powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 1 cup unsalted butter softened to room temperature
- 1.5 cups granulated sugar
- 2 large eggs at room temperature
- 2 tsp pure vanilla extract
- 1 cup marshmallow fluff
Instructions
- Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
- Step 2: In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy. Scrape down the sides as needed.
- Step 3: Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined to avoid tough cookies.
- Step 5: Cover the dough and refrigerate for at least 1 hour or overnight to firm up.
- Step 6: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 7: Using a 1.5-tablespoon scoop, portion dough into balls about 2 inches apart on the prepared baking sheets.
- Step 8: Make a deep indentation in the center of each dough ball with your thumb or spoon. Spoon about 1 teaspoon of marshmallow fluff into each indentation.
- Step 9: Bake one sheet at a time for 10-12 minutes until edges are set and tops look dry but centers remain soft and gooey.
- Step 10: Let cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 3 days with a slice of bread to keep them soft. Refrigerate up to a week or freeze for up to 3 months. Dough can be frozen and baked from frozen with extra baking time.