Chocolate Marshmallow Swirl Cookies – Gooey, Rich, & Easy Recipe
Bake up these Chocolate Marshmallow Swirl Cookies — rich chocolate dough with gooey marshmallow ribbons. Soft, chewy, and irresistibly nostalgic!
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- ½ cups granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
Add-Ins
- 1 cup marshmallow fluff or 1½ cups mini marshmallows
- Optional: ½ cup semisweet or dark chocolate chips (for deeper flavor)
- Pro Tip: If you’re using mini marshmallows, freeze them for 10 minutes first — they’ll hold their shape better during baking.
Instructions
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy — about 3–4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla. Mix just until combined.
- Combine Wet and Dry Mixtures: Add the dry ingredients gradually, mixing on low until a smooth dough forms. Avoid over-mixing — that’s what keeps them tender.
- Add the Marshmallow Swirl: Gently fold in the marshmallow fluff (or a handful of mini marshmallows). Don’t overmix — you want visible ribbons of marshmallow running through the dough.
- Chill the Dough: Cover and refrigerate for at least 1 hour. This step keeps the cookies thick and prevents marshmallows from melting too quickly.
- Preheat the Oven: Heat to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Form the Cookies: Scoop the dough into 1½-inch balls using a cookie scoop. Place on the prepared sheets about 2 inches apart. For an extra swirl effect, use a toothpick to drag a little marshmallow on top of each ball.
- Bake: Bake for 10–12 minutes, until the edges are just set but the centers still look soft. If adding more marshmallow on top, do so halfway through baking.
- Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. The marshmallow will set slightly as they cool.