Description
Fresh chocolate marshmallow swirl cookies bring pure comfort straight from your kitchen. Warm, gooey chocolate and marshmallow melt together in a delightful treat that makes snack time feel special.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
Supporting Ingredients:
- 1 cup marshmallow fluff
- ½ cup packed brown sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
Seasoning Ingredients:
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup chopped chocolate
- 1 ½ cups mini marshmallows (optional)
Instructions
- Grab your stand mixer and cream 1 cup softened unsalted butter with 1 cup granulated sugar and ½ cup brown sugar until the mixture becomes airy and pale, which takes about 2-3 minutes.
- Add 2 large eggs one at a time, then mix in 1 teaspoon vanilla extract until the batter looks smooth and uniform.
- In a separate bowl, combine 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt, whisking thoroughly.
- Slowly incorporate the dry ingredients into your wet mixture, stirring just until everything blends together without overmixing.
- Cover the dough and refrigerate for at least 30 minutes so your cookies maintain their shape during baking.
- Heat your oven to 350°F and line a baking sheet with parchment paper.
- Scoop 1 tablespoon of chilled dough and flatten it slightly in your palm.
- Place a small dollop of marshmallow fluff (about 1 tablespoon) in the center of the flattened dough.
- Carefully fold the dough around the marshmallow, sealing it completely and rolling into a neat ball.
- Optional: Add an extra swirl of marshmallow fluff on top of each cookie.
- Arrange cookie balls 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes until cookie edges look set but centers remain soft.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack for complete cooling.
Notes
- Chilling the dough helps prevent cookies from spreading too thin and maintains their shape during baking.
- Use room temperature butter and eggs for smoother mixing and better cookie texture.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free flour blend.
- When adding marshmallow, create a small well in the dough to prevent leaking during baking.
- Prep Time: 35 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 169
- Sugar: 13 g
- Sodium: 94 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 27 mg