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I whipped up these marshmallow chocolate swirl treats during a chilly night last winter and they've now become our go-to family favorite. The deep chocolate base wrapped with melty marshmallow makes me think of drinking hot chocolate, but in cookie form. The wonderful aroma that spreads through our home whenever I bake them is simply amazing.
Why These Stand Out
The wonder happens as marshmallows dissolve, creating gorgeous swirls throughout the dark chocolate dough. I can't help but smile when I see the look on everyone's face during their initial taste. They're always wowed by how the sticky, sweet marshmallow plays against the rich, fudgy cookie.
Your Ingredient List
- Eggs: Keep them at room temp for smoother blending.
- Marshmallows: Soft and puffy for those gooey streaks.
- Cocoa Powder: Go for Dutch-process for stronger taste.
- All Purpose Flour: Gives just the right consistency.
- Butter: Softened and fresh for proper mixing.
- Salt: Just a dash to bring out sweetness.
- Sugars: Brown and white combo for the perfect chew.
- Chocolate Chips: Semi-sweet works best for balance.
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Baking Steps
- Shape and Bake
- Drop spoonfuls onto lined cookie sheets and cook at 325°F. Halfway through cooking time, push marshmallows into each cookie and send back to the oven for those beautiful swirls.
- Chill
- Let the dough rest in the fridge for an hour to boost flavor and improve the texture.
- Combine and Fold
- Slowly mix dry ingredients into wet mixture. Carefully stir in chocolate chips for extra goodness.
- Mix Dry Ingredients
- In another bowl, stir together flour, cocoa powder, and a tiny bit of salt.
- Prepare the Dough
- Begin by beating butter and sugars until fluffy and pale. Mix in eggs one by one until well combined.
Clever Baking Tricks
Don't skip chilling your dough as it really helps with texture and stops cookies from getting too flat. Grab a cookie scoop for same-sized treats. Bake at 325°F for perfectly gooey marshmallow centers. I always use parchment paper on my baking sheets for super easy cleanup.
Create Your Version
Want something different? Try plant-based marshmallows if you don't eat animal products, or throw in some chopped walnuts for a bit of crunch. A tiny bit of cinnamon makes them cozier, and adding extra chunks of chocolate turns them into an even more decadent treat.
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Frequently Asked Questions
- → Can I prepare the dough early?
Yes! You can freeze the dough balls to bake later or keep them chilled in the fridge for up to 24 hours.
- → Why do my cookies flatten out?
Chill the dough for at least an hour to keep shape. Also, don’t let the butter get too soft before mixing.
- → Can I swap fluff for marshmallows?
Sure! Melted marshmallows give a fluffier texture, or place one jumbo marshmallow in the center of each cookie before baking.
- → How should I store them?
Use an airtight container at room temp. Be careful with humidity, as marshmallows can get sticky.
- → Do I need to rotate the pan?
Yes, turning the pan ensures even baking since most ovens have spots that bake unevenly.
Conclusion
Soft chocolate cookies with fluffy marshmallow swirls, making for a dessert that stands out. These are chewy, sweet, and impossible to resist!