Chocolate Marshmallow Swirl Cookies Recipe

Introduction

These Chocolate Marshmallow Swirl Cookies combine rich cocoa flavor with gooey marshmallow goodness for a delightful treat. Soft and chewy with a sweet swirl, they’re perfect for satisfying any chocolate lover’s cravings.

Ingredients

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, room temperature
• 1½ cups granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup marshmallow fluff

Instructions

1. Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
2. Step 2: In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 3 to 4 minutes.
3. Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
4. Step 4: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until the dough comes together. Avoid overmixing.
5. Step 5: Cover the dough and refrigerate for at least 1 hour to firm up and prevent spreading during baking.
6. Step 6: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
7. Step 7: Scoop out the chilled dough and roll into balls. Place them 2 inches apart on the prepared sheets. Press a small indent into the center of each ball.
8. Step 8: Spoon a teaspoon of marshmallow fluff into each indent, then use a toothpick to swirl the marshmallow into the dough.
9. Step 9: Bake for 10 to 12 minutes until cookies are set around the edges but still soft in the center. Optionally, add a bit more fluff on top halfway through baking for extra gooeyness.
10. Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra gooey cookies, swirl more marshmallow fluff on top halfway through baking.
• Swap marshmallow fluff with melted mini marshmallows for a different texture.
• Chilling the dough overnight enhances flavor and makes it easier to handle.
• Add chopped nuts or chocolate chips to the dough for added texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. Reheat briefly in a microwave to soften the marshmallow before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of marshmallow fluff?

Yes, melted mini marshmallows can be used as a substitute, but marshmallow fluff is easier to swirl into the dough and maintains a smoother texture.

Why do I need to chill the dough?

Chilling firms up the dough, making it easier to handle and helps prevent the cookies from spreading too much while baking, resulting in a better texture and shape.

Chocolate Marshmallow Swirl Cookies Recipe

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★★★★★

4.6 from 79 reviews

• Author: lilan
• Total Time: 1 hour 27 minutes
• Yield: 24 cookies 1x

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Description

Delight in these rich and fudgy Chocolate Marshmallow Swirl Cookies that combine the deep flavor of cocoa with sweet, creamy marshmallow fluff. Perfectly soft in the center with a tender crumb, these cookies are a decadent treat that marries classic chocolate with a dreamy, gooey marshmallow swirl.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, room temperature
• 1½ cups granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract

Additional

• 1 cup marshmallow fluff

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Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined. Set this mixture aside for later use.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the room temperature unsalted butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color, which should take about 3 to 4 minutes.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then stir in the vanilla extract to infuse the dough with extra flavor.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the dough starts coming together. Avoid overmixing to maintain a tender cookie texture. You may swirl in marshmallow fluff at this point or wait until after chilling the dough for easier handling.
5. Chill the Dough: Cover the dough with plastic wrap and refrigerate it for at least 1 hour. This chilling step helps the dough firm up, making it easier to shape and reduces cookie spreading during baking.
6. Preheat Oven and Prepare Baking Sheets: About 20 minutes before baking, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
7. Form Cookies and Add Marshmallow Swirl: Use a cookie scoop or tablespoon to portion out the chilled dough, rolling each into a ball. Place them on the prepared baking sheets spaced approximately 2 inches apart. Press a small indent into the center of every dough ball, then spoon about a teaspoon of marshmallow fluff into the indent. Use a toothpick to gently swirl the marshmallow into the dough to create a marble effect.
8. Bake Cookies: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges look set but the centers remain soft. For extra gooey marshmallow texture, optionally add a little more fluff on top halfway through baking.
9. Cool on Pan: Let the cookies cool on the baking sheets for about 5 minutes after removing from the oven. Then transfer them to a wire rack to cool completely. This resting time helps the marshmallow set and makes the cookies easier to handle without breaking apart.

Notes

• Room temperature ingredients ensure better mixing and texture.
• Chilling the dough is essential to prevent excessive spreading and to make shaping easier.
• Use a toothpick or skewer to swirl the marshmallow fluff lightly without mixing it fully to preserve the marbled look.
• For a softer cookie, do not overbake; the center should remain slightly soft.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chocolate cookies, marshmallow cookies, chocolate swirl cookies, chocolate dessert, easy cookie recipe, cocoa cookies