Chocolate Marshmallow Swirl Cookies Recipe
Introduction
These Chocolate Marshmallow Swirl Cookies combine rich cocoa flavor with gooey marshmallow goodness in every bite. Perfectly soft and chewy, they’re a delightful treat for chocolate lovers and a fun twist on classic cookies.
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup mini chocolate chips (optional)
- 1 ½ cups mini marshmallows, lightly dusted with powdered sugar
- ¼ cup marshmallow fluff (for topping)
- 1 tbsp powdered sugar (for dusting mini marshmallows)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Let the butter and eggs sit at room temperature for about 15 minutes.
- Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
- Step 3: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the mini chocolate chips if using.
- Step 5: Scoop dough into balls and press 4–5 mini marshmallows into the center of each ball. Top each cookie with a small dollop of marshmallow fluff and gently swirl with a toothpick.
- Step 6: Place cookies about 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes until the edges are set but still soft in the center.
- Step 7: Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Lightly dusting the mini marshmallows with powdered sugar prevents them from melting too quickly and helps them hold shape during baking.
- Substitute mini chocolate chips with white chocolate or butterscotch chips for a different flavor twist.
- For extra gooeyness, add a little marshmallow fluff inside the dough balls along with the mini marshmallows.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. To keep marshmallows soft, placing a slice of bread in the container can help maintain moisture. Reheat gently in the microwave for 10–15 seconds if you want to enjoy them warm and melty.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular-sized marshmallows instead of mini ones?
Using regular-sized marshmallows will work, but they may melt more and lose shape during baking. Cutting them into smaller pieces and dusting with powdered sugar can help.
Are these cookies gluten-free?
This recipe uses all-purpose flour, which contains gluten. For a gluten-free version, try substituting with a gluten-free flour blend, but note texture may vary slightly.
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Chocolate Marshmallow Swirl Cookies Recipe
- Total Time: 32 minutes
- Yield: About 24 cookies 1x
Description
Decadent Chocolate Marshmallow Swirl Cookies featuring a rich cocoa-flavored dough studded with mini chocolate chips, loaded with mini marshmallows inside, and topped with a luscious swirl of marshmallow fluff. These soft-baked treats offer a perfect balance of chocolatey goodness and gooey marshmallow delight, perfect for any sweet craving.
Ingredients
Dry Ingredients
- 1 ¾ cups All-purpose flour
- ½ cup Unsweetened cocoa powder
- 1 tsp Baking soda
- ½ tsp Salt
Wet Ingredients
- 1 cup Butter (Softened)
- ¾ cup Brown sugar (Packed)
- ½ cup Granulated sugar
- 2 Large eggs (Room temperature)
- 1 tsp Vanilla extract
Mix-ins and Toppings
- 1 cup Mini chocolate chips (Optional)
- 1 ½ cups Mini marshmallows (Lightly dusted with powdered sugar)
- ¼ cup Marshmallow fluff (For dolloping and swirling on top)
- 1 tbsp Powdered sugar (For dusting mini marshmallows)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Allow the butter and eggs to come to room temperature for about 15 minutes to ensure easy mixing.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined to create a uniform dry mixture.
- Cream the butter and sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, packed brown sugar, and granulated sugar until the mixture is light, fluffy, and pale in color. Then, add the eggs one at a time along with the vanilla extract, mixing until fully incorporated.
- Combine everything: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until you no longer see dry flour. Avoid overmixing to keep the cookies tender. Fold in the mini chocolate chips gently if using.
- Shape the cookies: Scoop the dough into approximately 1 ½-inch balls. Press 4 to 5 mini marshmallows into the center of each dough ball. Top each cookie with a small dollop of marshmallow fluff, then use a toothpick or skewer to swirl the fluff gently on the surface, creating a pretty marbled effect.
- Bake and cool: Arrange the prepared cookie dough balls on the lined baking sheets, spacing them about 2 inches apart to allow spreading. Bake for 10 to 12 minutes until the cookie edges are set but centers remain soft. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure the mini marshmallows are lightly tossed in powdered sugar to prevent them from melting too quickly or sticking together inside the dough.
- For extra gooeyness, use fresh marshmallow fluff and swirl carefully but quickly before baking.
- Optional mini chocolate chips add an extra layer of chocolate texture but can be omitted for a simpler marshmallow cookie.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate marshmallow cookies, Cocoa cookies, Marshmallow swirl, Soft baked cookies, Chocolate chip cookies
