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I created these chocolate marshmallow swirl cookies one cozy winter evening and they've become my family's absolute favorite. The rich chocolate cookie wrapped around gooey marshmallow reminds me of hot cocoa in cookie form. Every time I make them the house fills with the most incredible smell.
What Makes These Extra Special
The magic happens when those marshmallows melt creating perfect swirls through dark chocolatey cookie dough. I love watching people's faces light up when they take their first bite. The contrast between fudgy cookie and sweet gooey marshmallow gets them every time.
Everything You'll Need
- Butter: Fresh, at room temperature for easy creaming.
- Eggs: Also at room temperature for better mixing.
- All Purpose Flour: Provides the perfect texture.
- Cocoa Powder: Rich Dutch-process cocoa for deep flavor.
- Sugars: A mix of white and brown for chewiness.
- Chocolate Chips: High-quality, semi-sweet preferred.
- Marshmallows: Big and fluffy for gooey swirls.
- Salt: A pinch to enhance all the flavors.
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Let's Make Magic
- Prepare the Dough
- Start by creaming butter and sugars until light and fluffy. Add eggs one at a time and mix well.
- Mix Dry Ingredients
- Whisk together flour, cocoa powder, and a pinch of salt in a separate bowl.
- Combine and Fold
- Gradually add dry ingredients to the wet mixture. Gently fold in chocolate chips for added texture.
- Chill
- Chill the dough for an hour to enhance flavors and improve texture.
- Shape and Bake
- Scoop dough onto lined baking sheets and bake at 325°F. Midway through baking, press marshmallows onto each cookie and return to the oven for perfect swirls.
My Best Baking Tips
Always chill your dough to enhance texture and prevent spreading. Use a cookie scoop for evenly sized cookies. Bake at 325°F for perfectly gooey marshmallows. Always line pans with parchment for easy cleanup.
Mix It Up Your Way
Try vegan marshmallows for plant-based options, or add chopped walnuts for crunch. A pinch of cinnamon adds warmth, and extra chocolate chunks make them extra indulgent.
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Frequently Asked Questions
- → Can I make these cookies ahead?
You can freeze the shaped dough balls and bake later. The dough keeps in the fridge for 24 hours before baking.
- → Why are my cookies spreading too much?
Chilling the dough for at least an hour helps prevent spreading. Make sure butter isn't too soft and don't skip the chilling step.
- → Can I use regular marshmallows instead of fluff?
Yes, melted marshmallows work for a fluffier texture. You can also use one jumbo marshmallow in the center of each cookie.
- → How do I store these cookies?
Keep in airtight container at room temperature. The marshmallow might get sticky if stored in humidity.
- → Why should I rotate the pan while baking?
Rotating ensures even baking and consistent browning. Most ovens have hot spots that can affect cookie texture.
Conclusion
Classic chocolate cookies meet gooey marshmallow in this eye-catching dessert. The perfect mix of chewy cookie and fluffy marshmallow swirls.