Description
These Chocolate Marshmallow Swirl Cookies are rich, fudgy treats featuring a delightful swirl of gooey marshmallow fluff throughout a chocolate cookie base. Perfectly chewy and chocolaty with a hint of vanilla, they’re a delicious twist on classic chocolate cookies.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter
- 1 cup dark chocolate chips
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup marshmallow fluff
Dry Ingredients
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Melt Butter and Chocolate, Mix Sugars: In a heatproof bowl, melt the unsalted butter and dark chocolate chips together until smooth. Remove from heat and stir in granulated sugar and light brown sugar until fully combined.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract into the chocolate mixture until everything is well incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt until evenly mixed.
- Mix Dry Ingredients with Wet: Gradually add the dry ingredients to the wet chocolate mixture, stirring until just combined to avoid overmixing.
- Fold in Marshmallow Fluff: Gently fold the marshmallow fluff into the cookie dough to create beautiful swirls without fully blending it in.
- Scoop and Bake: Using a spoon or cookie scoop, drop dollops of dough onto the prepared baking sheets spaced evenly. Bake for 10 to 12 minutes until the edges are set but the centers remain soft.
Notes
- Do not overmix the dough once you add the dry ingredients to keep cookies tender.
- Adding marshmallow fluff last creates appealing swirl patterns instead of mixing completely.
- For extra gooey marshmallow bites, add small chunks of marshmallow in addition to the fluff.
- Allow cookies to cool slightly on the baking sheet before transferring to a wire rack to finish cooling.
- Store cookies in an airtight container at room temperature for up to 4 days.
