Chocolate Marshmallow Swirl Cookies
Delightful cookies featuring a rich cocoa base with swirls of soft marshmallow fluff, perfect for a cozy afternoon or after-dinner treat.
Ingredients
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 Should be softened at room temperature.
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
Marshmallow Swirl
- 1 cup marshmallow fluff or mini marshmallows For swirls in the cookies.
Optional Add-Ins
- 1/2 cup white or dark chocolate chips Optional for extra flavor.
- 1/2 tsp cinnamon or a pinch of cayenne For a twist on flavor.
- 1/2 cup chopped walnuts or pecans Optional for added crunch.
Instructions
Preparation
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
- In a separate bowl, cream the room temperature butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Mix in the vanilla extract.
- Gently fold in the dry mixture until just combined. Avoid over-mixing.
- Fold in the marshmallow fluff for swirls, being careful to keep the ribbons visible.
- Cover the dough and chill for at least one hour.
Baking
- Preheat your oven to 350°F and line baking sheets with parchment paper or silicone mats.
- Scoop the chilled dough and roll into balls, placing them 2 inches apart on the baking sheets.
- Use a finger to create an indent in each ball and add about 1 teaspoon of marshmallow fluff into the center. Swirl gently with a toothpick.
- Bake cookies until edges are set and centers are soft, about 10-12 minutes.
- Optionally, add a bit more fluff halfway through baking for an extra marshmallow swirl.
- Let cookies cool on the pan for about five minutes before transferring them to a cooling rack.
Notes
For best results, accurately measure flour and allow time for dough chilling to prevent spreading. Store cookies in an airtight container for up to a week.