Yield: 24 cookies | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Dive into the magic of these Chocolate Marshmallow Swirl Cookies, featuring a rich chocolate base and a gooey marshmallow center. These cookies are a visual delight and a treat for your taste buds, perfect for dessert tables or any occasion. Easy to make and irresistibly delicious!
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 the 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 the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour to make it easier to handle and prevent excessive spreading during baking.
- Preheat the Oven: Preheat your oven to 350°F (175°C) about 20 minutes before baking. Line two baking sheets with parchment paper or silicone mats.
- Form Cookies: Scoop chilled dough and roll into balls. Place them on the baking sheets, spacing about 2 inches apart. Press an indent in the center of each ball and spoon a teaspoon of marshmallow fluff into the hole. Use a toothpick to swirl the fluff into the cookie.
- Bake: Bake for 10-12 minutes, or until the edges are set but the center is soft. Add more marshmallow fluff halfway through baking if desired for extra gooeyness.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes & Tips
- Chill the Dough: If the dough is too sticky, chill it for 30 minutes to make it easier to handle.
- Real Marshmallows: For a fluffier swirl, use melted marshmallows instead of marshmallow fluff.
- Jumbo Marshmallows: You can also use a jumbo marshmallow in the center of each cookie for a fun twist.
- Even Cooking: Rotate baking sheets halfway through the baking time for even results.
- Storing Cookies: Store baked cookies in an airtight container at room temperature for up to a week.
- Freezing Dough: Shape dough into balls and freeze for later use. Just add a couple of extra minutes to the baking time when baking from frozen.
Nutrition (per cookie)
- Calories: 189 kcal
- Carbohydrates: 24g
- Protein: 2g
- Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 70mg
- Potassium: 65mg
- Fiber: 2g
- Sugar: 16g
- Vitamin A: 270 IU
- Vitamin C: 0mg
- Calcium: 25mg
- Iron: 1.3mg
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