Introduction

Chocolate Marshmallow Swirl Cookies are a delightful combination of rich chocolate and sweet, gooey marshmallow swirls. These soft, indulgent cookies offer a perfect balance of texture and flavor, making them an irresistible treat for any occasion. Ideal for cozy winter evenings or festive gatherings, they bring nostalgic comfort to each bite.

The image shows five round chocolate and white swirled cookies placed on a white marbled surface. Each cookie has two main color layers, a dark brown chocolate layer with a cracked texture and a smooth white cream layer twisted together in a spiral pattern forming a marbled effect on the top. Around the cookies, there are pieces of broken dark chocolate scattered randomly, adding texture and contrast to the scene. The cookies have a soft, slightly raised dome shape and look fresh and chewy. 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 aside.
Step 2: In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
Step 3: Beat in the eggs one at a time, fully incorporating each 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 combined. Avoid overmixing.
Step 5: Cover the dough and refrigerate for at least 1 hour to make it easier to handle and reduce spreading during baking.
Step 6: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Step 7: Scoop or roll chilled dough into balls and place them on the baking sheets about 2 inches apart.
Step 8: Press a small indent in the center of each dough ball and spoon about a teaspoon of marshmallow fluff into it. Swirl gently with a toothpick.
Step 9: Bake for 10-12 minutes until edges are set but centers remain soft. Optionally, add more fluff halfway through baking for extra gooeyness.
Step 10: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Chill the dough for at least an hour to prevent excessive spreading and make shaping easier.
Use a cookie scoop for uniform cookie sizes and even baking.
Bake at a slightly lower temperature (325°F) if you want softer cookies with marshmallow swirls that don’t burn.
Add the marshmallow fluff halfway through baking to keep swirls visible and gooey.
For a vegan version, substitute vegan marshmallows, plant-based butter, and dairy-free chocolate chips.
Try adding chopped walnuts or pecans for extra texture and flavor.
Mix in cinnamon or cayenne pepper for a subtle spicy warmth.
Experiment with white or dark chocolate chips for added chocolate complexity.

Storage

Store cookies in an airtight container at room temperature for up to 5 days, layering with parchment paper to prevent sticking. You can freeze baked cookies for up to 3 months once cooled completely. To reheat, warm cookies in a microwave for 10-15 seconds or in an oven preheated to 300°F (150°C) for 5-10 minutes to refresh their texture.

How to Serve

The image shows several round cookies with a swirl pattern on top, each cookie having two main layers of color and texture: a dark brown chocolate base and a white cream swirl that creates a spiral design across the surface. The cookies are slightly cracked and have a soft, crumbly texture with the swirls blending smoothly into the chocolate. Around the cookies are broken pieces of chocolate that are dark brown with sharp edges, scattered on a white marbled surface that adds a clean and simple background contrast. There are no plates or bowls, just the cookies and chocolate pieces resting flat. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use marshmallows instead of marshmallow fluff?

Yes, but add marshmallows onto the cookies halfway through baking for best results and to maintain visible, gooey swirls.

How do I prevent the cookies from spreading too much?

Make sure to chill the dough thoroughly before baking and avoid overcrowding the baking sheet to ensure even baking and proper shape retention.