Introduction

These Chocolate Marshmallow Swirl Cookies combine rich cocoa flavor with gooey marshmallow swirls for a deliciously indulgent treat. Perfect for chocolate lovers who enjoy a soft, chewy cookie with a sweet twist.

The image shows a close-up of four round cookies on a white marbled surface. Each cookie has a dark brown, cracked chocolate base layer with a soft, slightly moist texture. On top of the chocolate base, there is a swirled layer of creamy white and milk chocolate, creating a marbled effect in the center of each cookie. Small pieces of chocolate chunks are scattered around the cookies on the marbled surface, adding texture to the scene. The lighting highlights the shiny swirls and the crumbly edges of the cookies. 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 this dry mixture aside.
Step 2: Using an electric mixer, cream the butter and granulated sugar in a large bowl until light and fluffy, about 3 to 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 just until the dough comes together. Be careful not to overmix.
Step 5: Cover the dough and refrigerate for at least 1 hour to firm up and prevent spreading during baking.
Step 6: About 20 minutes before baking, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
Step 7: Scoop chilled dough using a cookie scoop or tablespoon and roll into balls. Place on prepared sheets about 2 inches apart.
Step 8: Press a small indent into the center of each dough ball, spoon a teaspoon of marshmallow fluff into it, then swirl gently with a toothpick.
Step 9: Bake for 10 to 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 if desired.
Step 10: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This helps the marshmallow set and makes handling easier.

Tips & Variations

For a richer flavor, try using dark cocoa powder instead of unsweetened cocoa.
Swap marshmallow fluff with mini marshmallows if you prefer a more textured bite.
Chilling the dough overnight can intensify the flavor and improve the texture.
Try adding a pinch of cinnamon or espresso powder to the dry ingredients for a unique twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze cookies in a sealed container for up to 2 months. To reheat, warm briefly in a microwave or oven to restore gooey marshmallow texture.

How to Serve

The image shows four round chocolate cookies on a white marbled surface. Each cookie has a rough, cracked texture with a dark brown color. On top of each cookie is a swirl of melted white and milk chocolate, creating a marbled creamy pattern that looks soft and smooth. Small pieces of chopped chocolate are scattered around the cookies on the surface. A woman's hand is near one cookie, gently touching it. The overall look is rich and inviting, emphasizing the gooey and crunchy contrast of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of marshmallow fluff?

Yes, mini marshmallows can be used as a substitute. You may want to melt them slightly before swirling to achieve a similar texture to marshmallow fluff.

How do I prevent the marshmallow from melting too much during baking?

Pressing an indent and adding marshmallow fluff just before baking helps control melting. Also, chilling the dough ensures less spreading, which keeps the marshmallow swirl intact.