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These chocolate marshmallow swirl cookies are everything I want in a cozy afternoon treat—the rich cocoa dough is swirled with gooey marshmallow for a bakery-worthy finish you can make at home with just a few basic ingredients. When my family smells these cookies baking, it always brings everyone into the kitchen, hoping for one hot off the tray.
I started making these during winter weekends and now they are the number one requested cookie when my nieces visit. The swirling step is especially fun for kids to help with.
Gather Your Ingredients
- All-purpose flour: Contributes structure and ensures a soft yet sturdy cookie; look for flour that feels cool and smooth and is not compacted
- Unsweetened cocoa powder: Brings rich chocolate flavor; choose Dutch-processed for deeper color
- Salt: Sharpens and balances the sweetness and chocolate
- Unsalted butter at room temperature: Makes the cookies extra tender; choose butter that smells fresh and clean
- Granulated sugar: Gives sweetness and helps cookies crisp a bit on the edges; use fine white sugar for smoothest texture
- Large eggs at room temperature: Bind the dough and create a chewy texture; fresher eggs give better rise
- Vanilla extract: Amplifies chocolate and marshmallow flavors; opt for pure vanilla for warmth
- Marshmallow fluff: This forms the gooey swirls in each cookie; choose one without artificial aftertaste
- Baking soda: Helps the cookies crackle and rise just a bit; check yours is fresh by testing in vinegar
How to Make It
- Cream Butter and Sugar:
- Beat unsalted butter and granulated sugar together on medium speed for about four minutes until pale and fluffy. The fluffier your base, the more tender your cookie will be.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, making sure each egg is mixed in before adding the next. Stir in vanilla extract for a fragrant finish.
- Combine Wet and Dry:
- In a separate bowl, whisk the flour, cocoa powder, salt, and baking soda. Gradually add this to your wet mixture on low speed until just combined. Do not overmix as this can make the cookies tough.
- Chill the Dough:
- Cover the bowl and refrigerate for at least one hour. This keeps the cookies from spreading too much in the oven and makes the dough much easier to handle.
- Preheat Oven:
- About twenty minutes before baking, preheat your oven to 350 degrees Fahrenheit. Prepare your baking sheets with parchment or silicone mats for easy lifting and cleanup.
- Form Cookies:
- Scoop even balls of dough using a tablespoon or cookie scoop. Space on the tray so the cookies have room to spread. Use your thumb to form a little well in the center and fill each with a spoonful of marshmallow fluff. Swirl with a toothpick to create a marbled look.
- Bake:
- Bake for around ten to twelve minutes until the edges look set but the centers still appear a little soft. Adding a touch more fluff halfway through will give extra goo factor.
- Cool on Pan:
- Leave cookies on the pan five minutes so the marshmallow firms up slightly before lifting gently to a rack to finish cooling.
My favorite part is swirling in the marshmallow because it reminds me of making s'mores over campfires as a kid. It is always the step that brings my family running into the kitchen. The marshmallow turns golden and sticky and makes every bite a little celebration.
Flavor Boosters
You can use dark brown sugar for half the granulated sugar for a slightly fudgier cookie. Use vegan butter and egg replacer for a dairyfree and eggfree version that still tastes great. If you do not have marshmallow fluff you can microwave mini marshmallows with a drizzle of honey until melty and swirl that in. Raspberry or peanut butter chips make a fun stir in for more flavor options.
Serving Suggestions
Serve with a big glass of milk or hot cocoa for dunking. Warm one in the microwave for ten seconds for an extra gooey treat. Stack a few and tie with ribbon for a charming edible gift. Turn leftovers into ice cream sandwich cookies by pairing with vanilla or chocolate ice cream.
Creative Twists
Chocolate and marshmallow is a timeless combination popular in American baking from s'mores to whoopie pies. Swap in red and green sprinkles for a festive holiday version. Add pastel marshmallows or colored sprinkles for a birthday or baby shower twist. For fall scatter a little cinnamon on top before baking for a hot chocolate inspired flavor.
Every time I make these for friends they disappear within minutes of coming out of the oven. Readers and neighbors rave about the marshmallow pockets and pretty swirled tops. I once made these for a school fundraiser and they were the first treats to sell out on the bake sale table.
Common Questions About This Recipe
- → Can I use regular marshmallows instead of marshmallow fluff?
Yes, you can melt regular marshmallows or mini marshmallows as a substitute for marshmallow fluff. Just be sure to let them cool slightly before swirling into your cookie dough.
- → How do I prevent the cookies from spreading too much?
Chilling the dough for at least 1 hour helps the cookies hold their shape during baking and prevents excessive spreading, which is important for this style.
- → Can I freeze the dough for later use?
You can freeze the cookie dough balls for future baking. Thaw slightly before baking and add marshmallow fluff just before placing them in the oven.
- → What makes the centers stay gooey?
The addition of marshmallow fluff and slightly underbaking ensures the centers remain soft and gooey while the edges become firm.
- → What is the best way to swirl the marshmallow into the dough?
Use a small spoon or toothpick to gently swirl the marshmallow into the cookie dough after placing it into the center of each ball, just before baking.