Chocolate Marshmallow Swirl Cookies
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- 1½ cups granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup marshmallow fluff
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients on low speed until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 1 hour to firm up.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop the chilled dough into balls and place them 2 inches apart on the baking sheets. Press a small indentation into each cookie and spoon a teaspoon of marshmallow fluff into the center.
- Use a toothpick or skewer to gently swirl the marshmallow into the dough.
- Bake for 10–12 minutes, until the edges are set but the centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
These chocolate marshmallow swirl cookies are rich, fudgy, and irresistibly gooey. Perfect for holidays, bake sales, or anytime you’re craving a bakery-style chocolate dessert, they feature a dramatic marshmallow swirl that melts beautifully into every bite.