Choco Marshmallow Swirl (Print-Friendly Version)
# What You'll Need:
→ Dry Mix
01 -
1/4 teaspoon salt
02 -
1/2 teaspoon baking soda
03 -
3/4 cup unsweetened cocoa powder
04 -
2 cups all-purpose flour
→ Wet Mix
05 -
2 teaspoons vanilla extract
06 -
2 large eggs, let them sit out to warm up
07 -
1 1/2 cups white sugar
08 -
1 cup butter, softened
→ Middle and Topping
09 -
1 cup marshmallow cream
# Step-by-Step Directions:
01 -
Grab a medium bowl. Toss in the flour, cocoa powder, salt, and baking soda. Give it a good sweep with your whisk until you don't see any streaks.
02 -
In a big bowl, use your mixer to fluff up the softened butter and the sugar. Let it whip for about 3–4 minutes so it's super light and airy.
03 -
Drop eggs in one by one, making sure each is mixed in before adding the next. Pour in the vanilla last, then stir it all until you get a creamy look.
04 -
Slowly add the dry bowl into your wet bowl using your mixer on the lowest speed. Keep mixing until it's just barely sticking together and looks like dough.
05 -
Cover the finished dough and let it hang out in the fridge for at least 1 hour. Makes scooping it much easier and keeps your cookies from spreading too much.
06 -
Fire up your oven to 350°F (175°C) about 20 minutes before you’ll bake. Grab two baking sheets and lay out some parchment or a silicone mat.
07 -
Scoop balls of cold dough with your cookie scoop or spoon. Set them out on the sheets with a couple inches between each. Make a dip in the center, drop in some marshmallow cream, and swirl a bit with a toothpick.
08 -
Slide cookies into the oven for 10–12 minutes. You want the edges set but middles still a little soft. If you want extra goo, drop on a bit more marshmallow halfway through.
09 -
Leave the cookies on the tray for 5 minutes to set up, then move them to a wire rack so they can finish cooling and the middle gets just right.
# Helpful Notes:
01 -
If your dough feels really sticky, let it chill an extra half hour and it’ll be easier to roll.
02 -
For a thicker swirl, swap the fluff for melted marshmallows, or toss a giant marshmallow in the middle for extra texture.
03 -
Swap baking sheets top and bottom halfway through so everything bakes even.
04 -
Keep cooled cookies in a sealed container on the counter so they stay soft.
05 -
Freeze scooped dough balls, bake straight from the freezer, and just add 2–3 more minutes to the bake time.