Chocolate Marshmallow Swirl Cookies Recipe

Introduction

These Chocolate Marshmallow Swirl Cookies combine rich cocoa flavor with gooey marshmallow swirls for a delightful treat. Soft, chocolatey, and irresistibly sweet, they’re perfect for satisfying your sweet tooth or sharing with friends.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 1/2 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, cream the butter and sugar using an electric mixer until light and fluffy, about 3-4 minutes.
3. Step 3: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Step 4: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing.
5. Step 5: Cover the dough and refrigerate for at least 1 hour to firm up.
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 chilled dough and roll into balls, placing them about 2 inches apart on the baking sheets. Press a small indent into each ball and spoon a teaspoon of marshmallow fluff into it. Use a toothpick to gently swirl the fluff into the cookie dough.
8. Step 8: Bake for 10-12 minutes, until edges are set but centers remain soft. Optionally, add more marshmallow fluff on top halfway through baking for extra gooeyness.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• If the dough is sticky, chill it for 30 minutes before shaping for easier handling.
• Use melted marshmallows instead of fluff for a fluffier swirl effect.
• Add a jumbo marshmallow in the center instead of swirling for a melty surprise.
• Rotate baking sheets halfway through baking to ensure even cooking.
• Freeze shaped dough balls for later; add a couple of minutes to baking time when baking from frozen.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days to maintain freshness. Reheat gently in a microwave for a few seconds to restore softness and gooey marshmallow texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use marshmallows instead of marshmallow fluff?

Yes, melted marshmallows work well and create a fluffier swirl texture. Just melt them gently before adding to the cookies.

How can I prevent the cookies from spreading too much?

Chilling the dough for at least one hour helps the cookies hold their shape during baking and prevents excessive spreading.

Chocolate Marshmallow Swirl Cookies Recipe

Print Recipe

★★★★★

4.7 from 70 reviews

These Chocolate Marshmallow Swirl Cookies combine rich cocoa-flavored dough with a gooey marshmallow center. Soft and slightly chewy with a sweet marshmallow swirl, they are perfect for chocolate lovers looking for a fun, homemade treat.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: About 24 cookies 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

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

Additional

• 1 cup marshmallow fluff

Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined. Set this mixture aside for later incorporation into the wet ingredients.
2. Cream Butter and Sugar: Using an electric mixer in a large bowl, beat the room temperature unsalted butter with the granulated sugar until the mixture is light and fluffy, which will take about 3 to 4 minutes. This step is key for the cookie’s texture.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully mixed in before adding the next. Then stir in the vanilla extract to infuse the dough with a warm, aromatic 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 comes together. Avoid overmixing to keep the cookies tender. You can gently swirl in some marshmallow fluff now or wait until after chilling.
5. Chill the Dough: Cover the dough and refrigerate it for at least 1 hour. This step firms up the dough, making it easier to handle and helps prevent the cookies from spreading too much during baking.
6. Preheat Oven and Prepare Baking Sheets: About 20 minutes before baking, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
7. Form Cookies: Scoop out chilled dough using a cookie scoop or tablespoon and roll into balls. Place them on the prepared baking sheets about 2 inches apart. 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 swirl the marshmallow into the cookie dough for a decorative and flavorful swirl.
8. Bake: Bake the cookies in the preheated oven for 10-12 minutes, until the edges are set but centers remain soft. Optionally, add a bit more marshmallow fluff on top halfway through baking for extra gooeyness.
9. Cool on Pan: Let the cookies cool on the baking sheets for about 5 minutes. This resting time helps the marshmallow swirl to set slightly and makes the cookies easier to transfer. Then move them to a wire rack to cool completely before serving.

Notes

• If the dough feels sticky, chill it for 30 minutes before shaping to make handling easier.
• Using real marshmallows instead of marshmallow fluff results in a fluffier, less melted swirl.
• For a different texture, place one jumbo marshmallow in the center of each cookie instead of swirling fluff.
• Rotate baking sheets halfway through baking to ensure even cooking and browning.
• Store baked cookies in an airtight container at room temperature to keep them fresh.
• You can freeze shaped dough balls for future baking; just extend baking time by a couple of minutes when baking from frozen.

Keywords: chocolate cookies, marshmallow swirl cookies, chocolate marshmallow cookies, baked cookies, homemade dessert, cocoa cookies, marshmallow fluff recipes