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Get ready for gooey chocolate cookies with pillowy marshmallow swirled through every bite. Whenever I make a batch, they vanish fast—the swirls look gorgeous and taste even better. They're my default for bake sales or whenever I want to impress a crowd.
The first time I put these together was for my niece's birthday. She called them the tastiest cookies ever and demanded I make them for everyone in the family from then on.
Delicious Ingredients
- Marshmallow fluff: Swirls in to give a gooey, soft bite. Try to find one with a natural taste or melt some classic marshmallows for a chewy swirl.
- Vanilla extract: It really rounds out the flavor. Choose pure vanilla if you can for best results.
- Large eggs: Using them at room temperature makes the dough as fluffy as possible.
- Granulated sugar: Sweetens things up and helps the cookies flatten as they bake.
- Unsalted butter: Give it time to lose the chill before starting. Rich, high-quality butter gives the best flavor.
- Salt: Perks up the chocolate taste and tones down the sweetness.
- Baking soda: Gets the cookies to puff just right, leaving the middles tender.
- Unsweetened cocoa powder: Big chocolate flavor here—go for Dutch-processed to make things super rich.
- All-purpose flour: The base of the cookie, gives the treat its structure and soft crumb. Unbleached is my pick.
Simple Steps to Follow
- Let the Cookies Cool:
- After pulling out the tray, leave the cookies on there a few minutes so the marshmallow firms up a bit. Slide them to a rack so air can get all around and finish cooling them.
- Bake:
- Pop the tray into your preheated oven for about ten to twelve minutes. The edges should be set but the centers stay soft and fudgy. For extra marshmallow goodness, swirl in a bit more halfway through.
- Add Marshmallow Swirl:
- Grab dough balls and space them on the sheet. Press each one a little. Add a dollop of marshmallow fluff in the center, then swirl gently with a toothpick for that cool look.
- Prep for the Oven:
- Start your oven up to 350°F and line your baking sheets with parchment paper—that makes clean up a breeze and stops sticking.
- Chill the Dough:
- Cover your bowl and park it in the fridge for at least one hour. This helps the butter solidify and keeps your cookies from flattening too much.
- Mix Wet and Dry:
- Turn the mixer to low and shake in the dry stuff slowly. Blend only until you don't see any more streaks, so you keep things tender. Now's your call: swirl in the marshmallow here for a different look, or wait for later.
- Beat in Eggs and Vanilla:
- Add one egg at a time to the bowl and mix until it's well blended, then splash in the vanilla for deeper flavor.
- Cream Butter and Sugar:
- Give soft butter and sugar a good beating (think three to four minutes). You want it airy and pale for the yummiest, most tender cookies.
- Mix Up Dry Ingredients:
- Pour flour, cocoa, baking soda, and salt in a bowl. Whisk really well so it all blends and you dodge weird lumps in your dough.
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The marshmallow makes these extra fun! My kids always want to help swirl it in and sneak a spoonful. Our whole house fills with a sweet smell and I love those weekends when we all team up in the kitchen.
Keeping Them Fresh
Let the cookies cool and pop them into an airtight container on the counter. They'll stay tasty for five days, but we rarely have leftovers. Want to freeze? Lay baked cookies or dough balls on a sheet, freeze them, then move to a freezer bag. Bake straight from frozen, just tack on a couple more minutes.
Switch Ups
- Espresso powder: Toss in a pinch for a deeper chocolate vibe.
- Milk or dark chocolate chips: Swap a little cocoa with chips for pockets of melty chocolate.
- Plant-based/vegan swaps: Use flax eggs and your fave dairy-free butter.
- Melted mini marshmallows: Sub in if you’re out of fluff—texture will be chewier, yum.
Fun Ways to Serve
Pour a glass of cold milk or make a strong cup of coffee for dunking. Stack cookies high for dessert trays that everyone talks about. For something wild, sandwich ice cream in the middle or crumble cookies on top of sundaes.
Inspiration and Roots
Chocolate and marshmallow go way back—think s'mores around the fire! Swirling marshmallow through cookies gives that classic combo a new spin. They bring back cozy winter bake sales and old-school family get-togethers.
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Common Questions
- → Can I use real marshmallows instead of fluff?
Totally! Melt down marshmallows for a thicker swirl. Or grab a big one and tuck it in the center for a super gooey bite.
- → What type of cocoa powder works best?
If you love deep, rich chocolate, pick unsweetened cocoa powder. Dutch-process is smoother—try both and see which you like!
- → How do I create the swirl effect?
Once you’ve added your marshmallow, just drag a toothpick or skewer through some dough and fluff to make zigzags. Don’t go overboard—little swirls work best!
- → Can the dough be frozen for later use?
You sure can. Prep and portion the rounds, then stash them in the freezer. Bake without thawing and tack on a minute or two if needed.
- → Why chill the dough before baking?
Pop the dough in the fridge to keep your cookies from spreading everywhere. Chilling also brings out the chocolate and helps them hold shape.
- → How should the cookies be stored?
Once they’re totally cool, pop them in a sealed container on the counter. They’ll stay tender and fresh for about four days that way.