Chocolate Marshmallow Swirl Cookies Recipe

Introduction

Chocolate Marshmallow Swirl Cookies are a delightful treat that combines rich cocoa flavor with gooey marshmallow swirls. These soft, chewy cookies are perfect for satisfying your sweet tooth and impressing friends and family with their fun texture and taste.

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

1. Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this dry mixture aside.
2. Step 2: Using an electric mixer, cream the butter and sugar in a large bowl until light and fluffy, about 3-4 minutes.
3. 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.
4. Step 4: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together. Avoid overmixing.
5. Step 5: Cover the dough and chill it in the refrigerator for at least 1 hour to make it easier to handle and reduce spreading while baking.
6. 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.
7. Step 7: Scoop the chilled dough using a cookie scoop or tablespoon and roll into balls. Place them 2 inches apart on the prepared sheets.
8. Step 8: Press a small indent in the center of each dough ball and spoon a teaspoon of marshmallow fluff into it. Use a toothpick to swirl the marshmallow into the cookie.
9. Step 9: Bake for 10-12 minutes, until edges are set but centers remain soft. For extra gooeyness, you can add more marshmallow fluff on top halfway through baking.
10. Step 10: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For a different flavor, try adding a pinch of cinnamon or espresso powder to the dry ingredients.
• If you prefer melted marshmallows, warm them gently and swirl into the dough instead of using marshmallow fluff.
• Chilling the dough longer will give you thicker, less spread-out cookies.
• Use mini marshmallows instead of fluff for a chunkier texture inside the cookie.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. To keep the marshmallow gooey, reheat cookies briefly in the microwave for about 10 seconds before serving. You can also freeze the baked cookies for up to 2 months; thaw at room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use melted marshmallows instead of marshmallow fluff?

Yes, melted marshmallows work well and can be swirled into the dough similarly. Just warm them gently to avoid burning.

Why do the cookies spread too much sometimes?

Too much spreading can happen if the dough isn’t chilled long enough or if the butter is too soft. Make sure to chill the dough for at least an hour and avoid using melted butter.

Chocolate Marshmallow Swirl Cookies Recipe

Print Recipe

★★★★★

4.9 from 73 reviews

Decadent Chocolate Marshmallow Swirl Cookies featuring rich cocoa-infused dough with a gooey marshmallow center, perfectly baked to tender softness with a delightful swirl of marshmallow fluff in every bite.

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

Ingredients

Scale 1x2x3x

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
• 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 evenly combined. Set this mixture aside for later use.
2. Cream Butter and Sugar: Using an electric mixer, beat the room temperature unsalted butter with granulated sugar in a large mixing bowl. Mix on medium speed until the mixture is light, fluffy, and pale in color, approximately 3 to 4 minutes.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully combined before adding the next. Stir in the vanilla extract until homogenous.
4. Combine Wet and Dry Ingredients: Gradually incorporate the dry ingredient mixture into the wet batter, mixing on low speed just until a cohesive dough forms. Avoid overmixing to maintain a tender texture. You can either swirl marshmallow fluff into the dough now or hold off until after chilling.
5. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. This chilling helps firm the dough for easier shaping and prevents excessive spreading during baking.
6. Preheat Oven: Approximately 20 minutes before baking, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
7. Form Cookies: Using a cookie scoop or tablespoon, portion out the chilled dough and roll into balls. Space them about 2 inches apart on the prepared baking sheets. Press an indent into the center of each dough ball and spoon about a teaspoon of marshmallow fluff into the well. Use a toothpick to gently swirl the marshmallow into the cookie dough for a marbled effect.
8. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges are set but the centers remain soft. For extra gooeyness, optionally add a small dollop of marshmallow fluff on top of each cookie halfway through the baking time.
9. Cool on Pan: Let the cookies cool on the baking sheets for 5 minutes to allow the marshmallow filling to set slightly, then transfer them to a wire rack to cool completely before serving.

Notes

• Room temperature ingredients help achieve optimal texture and proper mixing.
• Chilling cookie dough is key to preventing spreading and helps maintain distinct marshmallow swirls.
• Using a toothpick to swirl the marshmallow fluff creates an attractive marbled effect and evenly distributes the flavor.
• Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
• You can substitute marshmallow fluff with melted marshmallows if desired, though fluff is easier to swirl.

Keywords: Chocolate cookie, marshmallow swirl, cocoa cookies, sweet dessert, bake-at-home cookies