Introduction

Chocolate Marshmallow Swirl Cookies combine rich chocolate flavor with sweet, gooey marshmallows for a delightful treat. These cookies offer a beautiful swirl effect and a perfect balance of soft and chewy textures. Ideal for holidays or cozy snacks, they are sure to impress.

The image shows two thick chocolate cookies on a large white plate with a white marbled surface underneath. Each cookie has an uneven cracked dark brown base with a soft texture. The top layer on each cookie is melted white marshmallow partially covered with melted dark chocolate swirled smoothly, creating a glossy mix of white and dark brown. There is a light sprinkle of white flaky salt on top of the cookies. In the background, there is another cookie slightly blurred but similar in look. 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 mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
Step 3: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
Step 4: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing.
Step 5: Cover the dough and refrigerate for at least 1 hour to make it easier to handle and prevent spreading.
Step 6: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Step 7: Scoop the chilled dough into balls using a cookie scoop or tablespoon, spacing them about 2 inches apart on the baking sheets.
Step 8: Press a small indent into the center of each dough ball and spoon about a teaspoon of marshmallow fluff into each indentation. Use a toothpick to gently swirl the marshmallow into the dough.
Step 9: Bake for 10-12 minutes, until cookies are set around the edges but still soft in the center. Optionally, add more marshmallow fluff halfway through baking for extra gooey swirls.
Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Chill the dough for at least an hour before baking to prevent spreading and make it easier to handle.
Use a cookie scoop for uniform size and even baking.
For a vegan version, substitute with vegan marshmallows, plant-based butter, and dairy-free chocolate chips.
Try adding chopped nuts like walnuts or pecans for a crunchy texture.
Bake at a slightly lower temperature around 325°F (163°C) for marshmallows to melt gently without burning.

Storage

Store cookies in an airtight container at room temperature for up to 5 days, layering with parchment paper to prevent sticking. Freeze baked cookies for up to 3 months once fully cooled. To reheat, microwave for 10-15 seconds or warm in a 300°F (150°C) oven for 5-10 minutes to refresh the texture.

How to Serve

A close-up view of two rich chocolate cookies resting on a white plate with a white marbled surface underneath. Each cookie is thick with a cracked texture and features creamy swirls of light beige and dark chocolate mixed across the top in artistic, flowing patterns. Small flakes of salt or sugar are sprinkled on the top and around the cookies on the plate. There is also scattered cocoa powder adding a rustic touch near the edges of the plate. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use marshmallows instead of marshmallow fluff?

Yes, but add marshmallows halfway through baking to maintain visible, gooey swirls and avoid them melting completely into the dough.

How do I prevent the cookies from spreading too much?

Be sure to chill the dough thoroughly before baking and avoid overcrowding the baking sheet to allow even spreading and baking.