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

Scale

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