Introduction

Chocolate Marshmallow Swirl Cookies are a delightful treat combining rich cocoa flavor with gooey marshmallow swirls. These soft, fudgy cookies are perfect for satisfying your sweet tooth in under an hour.

Two dark brown chocolate cookies with a cracked surface sit on a white plate. Each cookie has swirls of creamy light brown and white frosting on top, creating a marbled pattern with smooth, slightly glossy texture. Small flakes of salt or sugar are sprinkled across the cookies, and cocoa powder is dusted around the edges of the plate, which rests on a white marbled surface. 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 the dry mixture aside.
Step 2: Using an electric mixer, cream the butter and sugar in a large bowl 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 until just combined. Avoid overmixing.
Step 5: Cover the dough and refrigerate for at least 1 hour to firm up and prevent spreading during baking.
Step 6: Preheat the oven to 350°F (175°C) about 20 minutes before baking. Line two baking sheets with parchment paper or silicone mats.
Step 7: Scoop chilled dough using a cookie scoop or tablespoon, roll into balls, and place them 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 it. Use a toothpick to gently swirl the marshmallow into the cookie dough.
Step 9: Bake for 10-12 minutes, until cookies are set around the edges but still soft in the center. For extra gooeyness, add a bit more fluff on top halfway through baking.
Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, allowing the marshmallow to set slightly.

Tips & Variations

For a more intense chocolate flavor, use Dutch-process cocoa powder instead of natural unsweetened cocoa.
If marshmallow fluff is unavailable, gently melt mini marshmallows as a substitute for swirling into the dough.
Chilling the dough overnight will deepen the flavor and improve texture.
Add chopped nuts or chocolate chips for extra texture and richness.

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 container for up to 3 months. Reheat briefly in a microwave or oven to restore gooeyness before serving.

How to Serve

The image shows a close-up of a soft, cracked chocolate cookie with melted white marshmallow swirled on top, giving a textured mix of smooth and gooey layers. The cookie has a rich dark brown color with visible cracks enhancing its softness, while the white marshmallow contrasts sharply with creamy swirls spreading unevenly across the surface. Small chocolate sprinkles are scattered lightly on the marshmallow, adding a fine, textured layer. The cookie rests on crumpled white parchment paper that lies on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use melted marshmallows instead of marshmallow fluff?

Yes, melted mini marshmallows can be used as a substitute. Warm them gently until smooth and use them in place of the fluff for swirling in the cookies.

Why should I refrigerate the dough before baking?

Chilling the dough firms it up, making it easier to handle and helping to prevent the cookies from spreading too much during baking, resulting in thicker, chewier cookies.