Introduction

Chocolate Marshmallow Swirl Cookies combine rich cocoa flavor with gooey marshmallow for a delightful treat. These soft cookies feature a unique marshmallow swirl that adds extra sweetness and texture. Perfect for sharing or enjoying with a glass of milk.

Two thick, round chocolate cookies sit on a white plate with speckled details, resting on a white marbled surface. Each cookie has a cracked texture and is topped with a marbled swirl of light cream and dark chocolate, creating a flowing, wavy pattern over the surface. The cookies show some salt flakes sprinkled on top and a bit of cocoa powder dusted on the plate near them, adding a touch of texture and contrast. Photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For a richer flavor, try using Dutch-processed cocoa powder instead of natural cocoa.
If you don’t have marshmallow fluff, melted mini marshmallows work well as a substitute.
Chilling the dough overnight can enhance the texture and deepen the chocolate flavor.
Sprinkle a pinch of sea salt on top of the marshmallow swirl before baking for a sweet-salty contrast.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 3 months. Reheat gently in a microwave for 10-15 seconds to restore gooeyness.

How to Serve

A close-up view of several thick, soft chocolate cookies stacked on a white plate, each cookie showing a cracked surface with melted white marshmallow patches swirled into the dark brown dough. The marshmallow areas have a slightly toasted texture with some shiny, gooey chocolate melted on top, and there is a sprinkling of coarse white sugar crystals adding a glistening effect. The plate rests on a white marbled surface, and small chocolate crumbs and bits of sugar are scattered around the edges, giving a fresh, homemade look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of marshmallow fluff?

Yes, melted mini marshmallows or chopped regular marshmallows can substitute for marshmallow fluff. Melt them gently before swirling into the dough for best results.

Why should I chill the dough before baking?

Chilling the dough firms it up, making it easier to shape and swirl the marshmallow without it melting too quickly. It also prevents excessive spreading, keeping the cookies soft and thick.