Rich, indulgent, and irresistibly gooey, Chocolate Marshmallow Swirl Cookies are a delightful treat for any occasion. The deep chocolate flavor of the cookie base is perfectly balanced by swirls of creamy marshmallow fluff, making these cookies a hit with both kids and adults.
Why You’ll Love This Recipe
- Combines decadent chocolate with gooey marshmallow for the ultimate flavor pairing.
- Soft and chewy texture with a beautiful swirled appearance.
- Perfect for cookie exchanges, holiday baking, or a sweet treat any time of year.
- Simple ingredients and straightforward steps for effortless baking.
- A show-stopping cookie that looks as good as it tastes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 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
Directions
- Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. - Cream Butter and Sugar
Using an electric mixer, cream the butter and sugar in a large mixing bowl until light and fluffy. - Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring they are fully incorporated. Mix in the vanilla extract. - Combine Wet and Dry
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix. - Swirl in Marshmallow Fluff
Lightly swirl the marshmallow fluff into the dough with a spatula, or wait until after chilling to add it for more distinct swirls. - Chill the Dough
Cover the dough and refrigerate for at least 1 hour. This step ensures the dough is easier to handle and prevents the cookies from spreading too much while baking. - Preheat the Oven
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. - Form Cookies
Scoop out dough and roll it into balls. Place them on the prepared baking sheets, press an indent into each ball, spoon in a small amount of marshmallow fluff, and swirl it with a toothpick for a marbled effect. - Bake
Bake for 10-12 minutes, or until the edges are set but the centers remain soft. If desired, add a little more marshmallow fluff on top halfway through baking. - Cool on Pan
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Variations
- Double Chocolate Delight: Add chocolate chips to the dough for an extra hit of chocolate.
- Peanut Butter Twist: Swirl in peanut butter alongside the marshmallow fluff for a unique flavor combination.
- Mint Marshmallow: Use a mint-flavored marshmallow fluff for a refreshing twist.
- S’mores Cookies: Add crushed graham crackers to the dough for a s’mores-inspired treat.
- Holiday Flair: Sprinkle festive sugar or edible glitter over the marshmallow swirl before baking.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the dough balls before baking for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time.
- Reheating: Warm cookies in the microwave for 10 seconds to revive their gooey texture.
FAQs
1. Can I use marshmallows instead of fluff?
Yes, but the texture will differ slightly. Use mini marshmallows, and press them into the cookies before baking.
2. How do I keep the marshmallow fluff from melting?
Chilling the dough helps, but expect some melting—it adds to the cookies’ charm.
3. Can I substitute salted butter?
Yes, but omit the additional salt in the recipe.
4. Can I make these gluten-free?
Substitute a gluten-free all-purpose flour blend for regular flour.
5. How do I get distinct swirls?
Add the marshmallow fluff after chilling the dough and gently swirl it in just before shaping.
6. Can I use dark cocoa powder?
Yes, dark cocoa powder will make the cookies richer and darker in color.
7. How do I prevent overbaking?
Check the cookies at 10 minutes; they should be set at the edges but soft in the center.
8. Can I add nuts or other mix-ins?
Absolutely! Chopped pecans, walnuts, or toffee bits would be delicious.
9. What’s the best way to soften butter quickly?
Cut butter into small cubes and let it sit at room temperature for about 15 minutes.
10. Can I double the recipe?
Yes, simply double all ingredients and bake in batches.
Conclusion
Chocolate Marshmallow Swirl Cookies are the perfect indulgence for chocolate lovers and marshmallow fans alike. Their soft texture, rich chocolate flavor, and gooey marshmallow swirls make them a standout treat. Easy to make and fun to customize, these cookies are sure to become a favorite for holidays, special occasions, or any day you need a sweet pick-me-up. Bake a batch today and savor the decadence!
Print
Chocolate Marshmallow Swirl Cookies
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in rich chocolate cookies swirled with gooey marshmallow fluff—perfect for chocolate and marshmallow lovers alike. These cookies are a decadent treat for any occasion.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup marshmallow fluff
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream butter and sugar until light and fluffy, about 2–3 minutes.
- Add Eggs and Vanilla: Beat in eggs one at a time, ensuring each is fully mixed before adding the next. Stir in vanilla extract.
- Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients. Mix on low speed until just combined. Avoid overmixing.
- Swirl Marshmallow Fluff: Lightly swirl marshmallow fluff into the dough with a spoon or spatula. Alternatively, swirl after shaping the cookies for more pronounced streaks.
- Chill the Dough: Cover and refrigerate the dough for at least 1 hour to firm up and reduce spreading during baking.
- Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Form Cookies: Scoop out chilled dough and shape into 1.5-inch balls. Place on baking sheets, leaving room for spreading. Use a spoon to press an indent into each cookie and swirl in additional marshmallow fluff with a toothpick if desired.
- Bake: Bake for 10–12 minutes, or until the edges are set and the centers are slightly soft. Optionally, add extra fluff halfway through baking for a gooier center.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For an extra chocolatey twist, fold in 1/2 cup of chocolate chips before swirling in the marshmallow fluff.
- Marshmallow fluff can be replaced with homemade meringue or melted marshmallows for a similar effect.
- Avoid overbaking; the cookies should remain soft and fudgy in the center.
Nutrition
- Serving Size: one cookie
- Calories: 170 kcal per cookie
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