Description

Chocolate Marshmallow Swirl Cookies are a delightful treat that perfectly combines the deep, rich flavor of chocolate with the sweet, gooey texture of marshmallows. These cookies feature swirls of melted marshmallow ribboned through a soft chocolate base, offering a wonderful contrast in taste and texture. Ideal for holiday gatherings, bake sales, or a comforting snack, they provide a nostalgic campfire vibe in every bite.

Ingredients

Scale

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

Marshmallow Swirl

1 cup marshmallow fluff

Instructions

Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream 1 cup room temperature unsalted butter with 1½ cups granulated sugar until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla: Beat in 2 large room-temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 2 teaspoons vanilla extract.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together. Avoid overmixing.
Chill the Dough: Cover the dough and refrigerate for at least 1 hour to make it easier to handle and to prevent excessive spreading during baking.
Preheat Oven: About 20 minutes before baking, preheat your oven to 350°F (175°C) and prepare two baking sheets with parchment paper or silicone mats.
Form Cookies: Use a cookie scoop or tablespoon to scoop out chilled dough and roll into balls. Place them about 2 inches apart on the baking sheets. Press a small indent into the center of each dough ball and spoon a teaspoon of marshmallow fluff into the indent. Use a toothpick to swirl the marshmallow into the cookie.
Bake: Bake for 10-12 minutes until cookies are set around the edges but still soft in the center. Optionally, add a bit more marshmallow fluff on top halfway through baking for extra gooeyness.
Cool on Pan: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, which helps the marshmallow set and makes cookies easier to handle.

Notes

Chill the dough for at least 1 hour to prevent excessive spreading and for easier handling.
Use a cookie scoop to ensure uniform cookie size for even baking.
Bake at a lower temperature (325°F) to allow marshmallows to melt without burning.
Line baking sheets with parchment paper or silicone mats to prevent marshmallow sticking.
Add marshmallows halfway through baking to keep them visible and gooey.
Cool cookies on the pan before transferring to avoid breakage and set the marshmallow.
Store in an airtight container at room temperature for up to 5 days or freeze dough/cookies for up to 3 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate cookies, marshmallow cookies, swirl cookies, holiday cookies, chocolate dessert, gooey marshmallow treats