Chocolate Marshmallow Swirl Cookies
Soft and chewy chocolate cookies swirled with gooey marshmallows and rich chocolate chips make the perfect indulgent treat. Easy to bake and irresistibly delicious, these cookies are ideal for any occasion!
Ingredients
- 2¼ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ⅔ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 jar 7 oz marshmallow creme
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together your flour, cocoa powder, baking soda, and salt.
- In your large mixing bowl, beat the softened butter until it’s creamy – about 30 seconds. Add both sugars and beat until the mixture looks fluffy and lightens in color, about 2-3 minutes.
- Beat in eggs one at a time, then vanilla, scraping down the sides of the bowl as needed. The mixture might look a bit curdled – that’s totally normal.
- Gradually stir in the flour mixture until just combined.
- Drop rounded tablespoons of dough onto your prepared sheets, leaving about 2 inches between each. Make a small thumbprint in the center of each cookie to hold the marshmallow creme.
- Spoon about 1 teaspoon of marshmallow creme into each indent. Using the tip of a knife or toothpick, swirl it gently into the surrounding dough.
- Bake for 11-13 minutes, rotating sheets halfway through. You’ll know they’re done when the edges are set but the centers still look slightly soft – they’ll continue cooking a bit on the hot baking sheet.
- Let them cool on the baking sheets for 5 minutes – they’re quite fragile when hot. Then transfer to a wire rack to cool completely. The marshmallow swirl will settle as they cool.