Save Pin
Chocolate Marshmallow Swirl Cookies blend deep cocoa flavors with billowy marshmallow in each irresistible bite. These cookies have become my go-to for bake sales and holiday platters and the swirling of marshmallow through warm chocolate dough never fails to make them disappear quickly.
My favorite memory is the first time I baked these for my niece’s birthday. She declared them the best cookies ever and insisted I share the recipe with the whole family.
Ingredients
- All-purpose flour: Gives the cookies their structure and a tender crumb. Look for unbleached for the best texture.
- Unsweetened cocoa powder: Brings bold chocolate flavor. Dutch-processed cocoa makes an especially rich cookie.
- Baking soda: Helps the cookies rise for the perfect soft center.
- Salt: Enhances the chocolate flavor and balances sweetness.
- Unsalted butter: At room temperature creates tender dough and allows better control over salt. Choose high-quality butter for the richest flavor.
- Granulated sugar: Sweetens and helps the cookies spread.
- Large eggs: At room temperature give structure and richness. Fresher eggs produce the fluffiest dough.
- Vanilla extract: Deepens the chocolate notes and rounds out the sweetness. Pure extract is best if available.
- Marshmallow fluff: Creates the signature gooey swirl. Look for fluff with no artificial aftertaste or swap in freshly melted marshmallows for a chewier swirl.
Step-by-Step Instructions
- Mix the Dry Ingredients:
- Combine flour, cocoa powder, baking soda, and salt in a medium bowl. Whisk thoroughly so all ingredients are evenly distributed which prevents lumps in your dough.
- Cream the Butter and Sugar:
- Beat room temperature butter with the granulated sugar for three to four minutes until the mixture is light, pale, and fluffy. This aeration leads to perfectly tender cookies.
- Add the Eggs and Vanilla:
- Beat in the eggs one at a time making sure each is fully mixed before adding the next. Stir in vanilla extract to deepen the flavor.
- Combine Wet and Dry Mixes:
- Slowly add the dry mixture to the wet ingredients on low speed. Mix until just combined to avoid tough cookies. Decide if you want to swirl in the marshmallow now or later for different looks.
- Chill the Dough:
- Cover and chill the dough for at least one hour. This firms up the butter and makes the dough easier to handle while preventing the cookies from spreading too much in the oven.
- Prep for Baking:
- Preheat your oven to three hundred fifty degrees Fahrenheit and line baking sheets with parchment. This keeps cookies from sticking and makes cleanup simple.
- Shape the Cookies:
- Scoop out the chilled dough and roll into balls. Space on baking sheets then make a small indent in each. Gently spoon marshmallow fluff into each center. Swirl lightly with a toothpick for that marbled look.
- Bake:
- Place cookies in the hot oven for ten to twelve minutes. They should be set on the edges but remain soft in the center. Swirl in extra marshmallow halfway through if you love extra goo.
- Cool Properly:
- Let cookies sit on the pan about five minutes. This helps marshmallow set and makes moving them easier. Transfer them to a rack so air circulates and they cool evenly.
Save Pin
The marshmallow is my favorite part. My kids love licking the spoon and swirling it through the chocolate dough together. Baking these always leaves the kitchen smelling amazing and fills our weekend mornings with laughter.
Storage Tips
Once cooled, store these cookies in an airtight container at room temperature. They stay fresh for up to five days but rarely last that long in my house. You can also freeze baked cookies or dough balls. Freeze dough on a sheet until firm then transfer to a freezer bag. Bake straight from frozen adding a few extra minutes.
Ingredient Substitutions
- Melted mini marshmallows: Use if fluff is unavailable for a different texture.
- Dairy-free or vegan options: Swap in plant-based butter and flax eggs.
- Dark or milk chocolate chips: Replace some of the cocoa for added bursts of chocolate.
- Espresso powder: Add a pinch to enhance the chocolate flavor.
Serving Suggestions
Serve these cookies with cold milk or a cup of strong coffee. Stack them on a party plate for a dramatic dessert display. For extra indulgence, sandwich a scoop of vanilla ice cream between two cookies. Friends have even crumbled them over sundaes for an amazing treat.
Cultural and Historical Context
Combining chocolate and marshmallow dates back to classic campfire treats like s’mores. While marshmallow in cookies is newer, marshmallows and rich chocolate have always been a nostalgic match. These swirl cookies bring a fun modern take inspired by winter bake sales and cozy gatherings.
Save Pin
Common Questions
- → What type of cocoa powder works best?
Unsweetened cocoa powder gives deep chocolate flavor. Dutch-process can be used for a smoother taste.
- → Can I use real marshmallows instead of fluff?
Yes, melted marshmallows can be used for a fluffier swirl, or place a jumbo marshmallow in the center for extra gooeyness.
- → Why chill the dough before baking?
Chilling prevents excessive spreading, making cookies easier to shape and allowing flavors to meld for richer results.
- → How do I create the swirl effect?
Add marshmallow to the dough indent, then gently drag a toothpick or skewer through to create swirls without overmixing.
- → How should the cookies be stored?
Store cooled cookies in an airtight container at room temperature for up to 4 days to keep them soft and fresh.
- → Can the dough be frozen for later use?
Yes, shaped dough balls freeze well. Bake directly from frozen, adding 1-2 minutes to the bake time as needed.