Chocolate Marshmallow Swirl Cookies (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 260 g all-purpose flour
02 - 75 g unsweetened cocoa powder
03 - 0.5 teaspoon baking soda
04 - 0.25 teaspoon salt

→ Wet Ingredients

05 - 227 g unsalted butter, room temperature
06 - 300 g granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons vanilla extract
09 - 240 g marshmallow fluff

# Instructions:

01 - In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt until evenly combined.
02 - Using an electric mixer, beat unsalted butter and granulated sugar in a large bowl until pale and fluffy, approximately 3 to 4 minutes.
03 - Beat in eggs one by one, ensuring each is fully incorporated before adding the next. Stir in vanilla extract until evenly distributed.
04 - Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing for best texture.
05 - Gently fold marshmallow fluff into the dough to create visible swirls, or reserve for after chilling as preferred.
06 - Cover the dough and refrigerate for at least 60 minutes to make it easier to handle and reduce spreading during baking.
07 - Preheat oven to 175°C. Line two baking trays with parchment paper or silicone baking mats.
08 - Scoop out dough and roll into balls. Place on prepared trays, spacing 5 cm apart. Press an indent into each and add one teaspoon of marshmallow fluff. Swirl the fluff into the dough using a toothpick.
09 - Bake for 10–12 minutes, or until set at the edges but soft in the center. For extra gooeyness, add more marshmallow fluff halfway through baking if desired.
10 - Allow cookies to cool on the baking tray for 5 minutes. Transfer to a wire rack to cool completely for best texture.

# Notes:

01 - Chilling dough prevents excessive spread, yielding thicker cookies.
02 - If dough is sticky, chill for 30 additional minutes before shaping.
03 - For a fluffier swirl, use melted marshmallows instead of marshmallow fluff.
04 - One jumbo marshmallow can be placed at the center for a gooier core.
05 - Rotate trays halfway through baking for even cooking.
06 - Store baked cookies in an airtight container at room temperature for optimal freshness.
07 - Freeze shaped dough balls and bake directly from frozen, adding a couple of minutes to the baking time.

Back