Dive into the magic of Chocolate Marshmallow Cookies—a perfect blend of rich chocolate and gooey marshmallow. These cookies are not only a treat for the taste buds but also visually stunning, making them ideal for any dessert table.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 24 cookies
Ingredients
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
Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 3–4 minutes.
Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
Combine Wet and Dry: Gradually mix the dry ingredients into the wet mixture on low speed until the dough comes together.
Add Marshmallow Fluff (Optional Step): Lightly swirl the marshmallow fluff into the dough with a spoon or wait until after chilling for a more defined swirl.
Chill Dough: Cover and refrigerate for at least 1 hour to firm up the dough.
Preheat Oven: Preheat to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Form Cookies: Scoop dough into balls and place on baking sheets, spaced 2 inches apart. Press a small indent into the center of each and add a teaspoon of marshmallow fluff. Swirl with a toothpick for a marbled effect.
Bake: Bake for 10–12 minutes until edges are set and centers are soft. Optionally, add a bit more marshmallow halfway through baking for extra gooeyness.
Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the Dough: If the dough feels sticky, chill for 30 minutes before shaping.
Use Real Marshmallows: For a fluffier texture, try melted marshmallows instead of fluff.
Jumbo Marshmallow Tip: Place a jumbo marshmallow in the center for a molten core instead of a swirl.
Even Baking: Rotate baking sheets halfway through baking for best results.
Storage: Store cookies in an airtight container at room temperature for freshness.
Freezer Friendly: Freeze cookie dough balls and bake from frozen, adding 1–2 minutes to the bake time.
Nutrition (per cookie): Calories: 184 | Fat: 8g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 59mg | Carbs: 25g | Sugar: 15g | Protein: 2g | Fiber: 1g
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Chocolate Marshmallow Swirl Cookies
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 24 cookies 1x
Description
Dive into the magic of Chocolate Marshmallow Cookies—a perfect blend of rich chocolate and gooey marshmallow. These cookies are not only a treat for the taste buds but also visually stunning, making them ideal for any dessert table.
Ingredients
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
Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 3–4 minutes.
Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
Combine Wet and Dry: Gradually mix the dry ingredients into the wet mixture on low speed until the dough comes together.
Add Marshmallow Fluff (Optional Step): Lightly swirl the marshmallow fluff into the dough with a spoon or wait until after chilling for a more defined swirl.
Chill Dough: Cover and refrigerate for at least 1 hour to firm up the dough.
Preheat Oven: Preheat to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Form Cookies: Scoop dough into balls and place on baking sheets, spaced 2 inches apart. Press a small indent into the center of each and add a teaspoon of marshmallow fluff. Swirl with a toothpick for a marbled effect.
Bake: Bake for 10–12 minutes until edges are set and centers are soft. Optionally, add a bit more marshmallow halfway through baking for extra gooeyness.
Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the Dough: If the dough feels sticky, chill for 30 minutes before shaping.
Use Real Marshmallows: For a fluffier texture, try melted marshmallows instead of fluff.
Jumbo Marshmallow Tip: Place a jumbo marshmallow in the center for a molten core instead of a swirl.
Even Baking: Rotate baking sheets halfway through baking for best results.
Storage: Store cookies in an airtight container at room temperature for freshness.
Freezer Friendly: Freeze cookie dough balls and bake from frozen, adding 1–2 minutes to the bake time.