Chocolate Marshmallow Swirl Cookies Recipe
These Chocolate Marshmallow Swirl Cookies combine rich, fudgy chocolate dough with gooey marshmallow swirls for a soft, delightful treat. Perfect for cozy winter baking or any occasion where you crave a melt-in-your-mouth cookie with a beautiful marshmallow twist, they’re easy to make and irresistibly delicious.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Fresh Products
- 2 Large eggs
Condiments
- 1 cup Marshmallow fluff
Dry & Flavoring Ingredients
- 2 cups All-purpose flour
- 3/4 cup Unsweetened cocoa powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 1/2 cups Granulated sugar
- 2 tsp Vanilla extract
Dairy
- 1 cup Unsalted butter, softened
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2 minutes. This creates a smooth base for your cookie dough.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract into the butter-sugar mixture until the dough is smooth and creamy, ensuring the ingredients are fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until a thick chocolate dough forms. Be careful not to overmix to keep the cookies tender.
- Swirl in Marshmallow Fluff: Spoon approximately 1 teaspoon dollops of marshmallow fluff into the dough at several spots. Use a spatula to gently fold and swirl the marshmallow through the dough once or twice to create a marbled effect without fully blending it in.
- Scoop Dough onto Baking Sheets: Using a spoon or cookie scoop, portion 1½-inch balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges are set but the centers still look slightly underbaked. The marshmallow will puff up and caramelize slightly during baking.
- Cool and Serve: Allow the cookies to cool on the baking trays for 5 minutes to set before transferring them to a cooling rack. Enjoy warm for gooey, melty marshmallow centers, or cooled for a soft, tender cookie.
Notes
- Storage & Reheating: Store cookies in an airtight container at room temperature for up to 4 days. Refrigerate for up to 1 week to maintain a fudgy texture. Freeze for up to 2 months; reheat in the microwave for 8–10 seconds for gooey perfection.
- Variations:
- S’mores Swirl: Add 1/2 cup crushed graham crackers to the dough before swirling in marshmallow.
- Double Chocolate Chunk: Fold in 1/2 cup semi-sweet or milk chocolate chips for an extra-rich bite.
- Mint Chocolate Twist: Add 1/4 tsp peppermint extract for a holiday-inspired flavor.
- Nutty Delight: Stir in 1/2 cup chopped pecans or walnuts for a crunchy contrast.
- White Chocolate Drizzle: Once cooled, drizzle melted white chocolate on top for a bakery-style finish.
- Tips: Use room temperature butter to ensure proper creaming. Avoid overmixing after adding marshmallow to keep visible swirls. Chill dough 15 minutes if butter is too soft to reduce spreading.
Keywords: chocolate cookies, marshmallow swirl, fudgy cookies, chocolate marshmallow dessert, homemade cookies, holiday cookies, easy baking recipe
