Chocolate Marshmallow Swirl Cookies (Version for Printing)

Gooey marshmallow swirled into soft, chocolate cookies. A delightful treat for any sweet craving or special occasion.

# Ingredients You’ll Need:

→ Dough

01 - 250 g all-purpose flour
02 - 65 g unsweetened cocoa powder
03 - 0.5 teaspoon baking soda
04 - 0.25 teaspoon fine salt
05 - 227 g unsalted butter, room temperature
06 - 300 g granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons vanilla extract

→ Filling

09 - 1 cup (about 225 g) marshmallow fluff

# How to Make It:

01 - In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully blended.
02 - In a large mixing bowl, use an electric mixer to beat unsalted butter with granulated sugar until pale and fluffy, approximately 3 minutes.
03 - Add eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.
04 - Gradually mix the dry ingredients into the wet mixture on low speed just until a soft dough forms. Avoid overmixing. Swirl in the marshmallow fluff lightly, or reserve for filling after chilling.
05 - Cover the dough and refrigerate for at least 1 hour to firm up and prevent excessive spreading during baking.
06 - Preheat the oven to 175°C. Line two baking sheets with parchment paper or silicone baking mats.
07 - Scoop portions of chilled dough with a cookie scoop or tablespoon and roll into balls. Place spaced apart on prepared baking sheets. Press an indent in the center of each, fill with a teaspoon of marshmallow fluff, and gently swirl the filling with a toothpick.
08 - Bake for 10–12 minutes until the edges are set but centers remain soft. Optionally, add extra marshmallow fluff to the tops halfway through baking for a gooier texture.
09 - Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Extra Tips:

01 - If dough feels sticky, chill for an additional 30 minutes for easier handling.
02 - For a fluffier swirl, consider using melted marshmallows in place of marshmallow fluff.
03 - Insert a jumbo marshmallow in the center for extra height and texture.
04 - Rotate baking sheets halfway through for even cooking.
05 - Store cooled cookies in an airtight container at room temperature for optimal freshness.
06 - Freeze shaped dough balls and bake from frozen, allowing a few extra minutes of baking time.

Return