Description
Sweet chocolate marshmallow swirl cookies deliver mouthwatering comfort with rich cocoa and gooey marshmallow ribbons. Warm kitchen aromas promise delightful moments where chocolate meets marshmallow in one irresistible, perfectly balanced treat you cannot resist.
Ingredients
Scale
Main Dry Ingredients:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup marshmallow fluff
Instructions
- Combine flour, cocoa powder, baking soda, and salt in a medium mixing bowl, whisking thoroughly to ensure even distribution of dry ingredients.
- In a large bowl, use an electric mixer to cream butter and sugar until the mixture becomes pale and airy, approximately 3-4 minutes, creating a smooth consistency.
- Incorporate eggs individually into the butter-sugar mixture, adding vanilla extract after each egg, and mixing until completely blended.
- Gradually fold dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to maintain cookie tenderness.
- Cover the dough with plastic wrap and refrigerate for a minimum of 30 minutes to allow flavors to meld and dough to firm up.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper for easy cookie removal.
- Using a tablespoon or cookie scoop, drop rounded dough portions onto prepared baking sheets, gently pressing each ball to slightly flatten.
- Place a small dollop (approximately ) of marshmallow fluff on top of each cookie, using a toothpick to create a delicate swirl pattern.
- Bake for 10-12 minutes, watching for set edges while maintaining a soft center, indicating optimal cookie texture.
- Allow cookies to rest on the baking sheet for 5 minutes to stabilize, then transfer to a wire cooling rack to complete cooling.
Notes
- Chill the dough thoroughly to prevent spreading and enhance flavor complexity during baking.
- Swirl marshmallow fluff gently to create beautiful marble-like patterns without completely mixing it into the cookie.
- Use room temperature butter and eggs for smoother, more consistent cookie dough texture.
- Ensure your cocoa powder is fresh and high-quality for a rich, deep chocolate taste.
- Allow cookies to rest on the baking sheet for 5 minutes to help them set and prevent breaking when transferring.
- Store cooled cookies in an airtight container to maintain softness and prevent them from drying out quickly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 190 kcal
- Sugar: 14 g
- Sodium: 45 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg