Mouthwatering Chocolate Marshmallow Swirls

You get gooey chocolatey cookies with marshmallow swirls that just melt in your mouth. These are packed with chocolate, have soft centers, and that fun sticky middle. They’re a breeze to throw together with what’s already in your kitchen. My daughter’s friends wiped out the tray in no time at her birthday, and now everyone’s always asking for them at our place.

The smell of these baking filled up the house right away. My family couldn’t wait—they kept peeking into the oven to sneak a hot cookie while they were still on the baking sheet.

Luscious Ingredients

• Marshmallow fluff: gives you those dreamy swirls and sticky centers. For extra big gooey pockets, try melted marshmallows.
• Vanilla extract: brings everything together with warmth. Go for pure vanilla if you can—it’ll smell incredible.
• Large eggs: hold the dough together, making every bite soft and chewy. Let ’em sit out until they aren’t fridge-cold so the batter blends smooth.
• Granulated sugar: sweetens and helps the cookies get golden. Organic cane sugar swaps right in too.
• Unsalted butter: gives that rich, melt-in-your-mouth base. Softened butter is key for mixing that’s just right.
• Salt: cuts the sweetness and lets the chocolate pop. Sprinkle in fine sea salt so it mixes evenly.
• Baking soda: keeps your cookies from staying flat. To check it’s still good, toss a little into vinegar and see if it bubbles.
• Unsweetened cocoa powder: loads up the chocolate flavor. Dutch process cocoa makes things ultra smooth.
• All purpose flour: builds the chewy, tender bite. Fresh flour works best—old stuff can weigh cookies down.

Step-by-Step Directions

Cool on Pan:

Let cookies chill on the tray for around five minutes. The marshmallow needs to firm up before moving to a wire rack to finish cooling.

Bake:

Pop your pans in the oven for about ten to twelve minutes—edges should look done but middles stay soft. Want more marshmallow? Add a little more halfway through baking.

Form Cookies:

Roll chilled dough into balls about a tablespoon big. Space them out on your baking sheet. Make a little dent in the top of each ball, dollop a spoonful of marshmallow fluff in, then swirl it around with a toothpick for that fancy look.

Preheat Oven:

Fire up the oven to three-fifty Fahrenheit. Get a couple baking sheets ready with parchment or silicone liners. You can totally use the same parchment for a few rounds.

Chill the Dough:

Stick your dough in the fridge for at least an hour. It’ll be easier to scoop, and the cookies bake up thick and soft.

Combine Wet and Dry:

Slowly add the dry stuff into your wet mix, mixing on low until it just comes together. Don’t keep mixing or you’ll get tough cookies.

Add Eggs and Vanilla:

Add eggs one by one, making sure each blends in before the next. Splash in the vanilla for yummy smells.

Cream Butter and Sugar:

In a big bowl, beat the soft butter and sugar with a mixer until it’s light and fluffy—about three or four minutes. Scrape down the bowl as needed.

Mix Dry Ingredients:

In another bowl, whisk flour, cocoa, baking soda, and salt together so every bite bakes nice and even.

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I always let my kids do the swirling part. Watching those patterns happen is their favorite part, and no two cookies look the same. Last winter we handed out a plate to folks down the block after playing outside in the snow—everybody ended up with sticky smiles.

Storage Solutions

You can keep baked cookies in a lidded container on the counter for up to five days. To make them last longer, freeze the cookies or the dough balls. For unbaked dough, freeze in a single layer first, then dump in a bag. For baked ones, layer them in a box with some paper between so they don’t stick. Thaw at room temp or pop in the oven for just-baked goodness.

Swaps and Switches

Use marshmallows—mini or big—instead of fluff if you’re after more texture or a different look. Make these gluten-free by swapping in your favorite one-to-one flour mix. Out of butter or need dairy-free? Use coconut oil for a hint of coconut flavor. Dough made with coconut oil gets soft, though, so chill it well first.

Serving Ideas

Pair these cookies with a cold glass of milk or set one next to some ice cream for an over-the-top snack. Sometimes I stick even more fluff or a slab of chocolate between two and make a cookie sandwich. They’re awesome on a plate for holidays or wrapped up as a sweet treat to give away.

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Background and Fun Facts

Chocolate and marshmallow together harken back to nights by a campfire and classic s’mores in the U.S. These cookies bottle up that cozy, sticky nostalgia so you can have it any time—no fire pit needed.

Common Questions

→ How can I get a beautiful marshmallow swirl?

Spoon marshmallow cream into the middle of each dough ball, then run a toothpick through to create swirly streaks before they hit the oven.

→ Is marshmallow fluff needed, or can I swap in regular marshmallows?

You sure can! Melt some marshmallows and mix them in, or pop a big marshmallow in the center for extra puffiness.

→ What’s the secret to keeping these cookies soft?

Just chill your dough first so the cookies don’t spread everywhere. Take them out when they’re barely set and you’ll get that soft bite.

→ What’s the best way to keep these cookies fresh?

Stash them in a sealed container at room temp if you'll eat them soon, or freeze a batch to snack on later.

→ Can I prep the dough in advance?

For sure! Roll dough balls, freeze them, and when the mood strikes just bake straight from the freezer with a few extra minutes.

→ Do these make nice gifts?

Totally. The glamorous marbling and chewy centers make them a sweet pick for sharing in goodie bags or boxes.