Introduction

These Chocolate Marshmallow Swirl Cookies combine rich cocoa with gooey marshmallow swirls for a decadent treat. They’re perfect for chocolate lovers craving a soft, chewy cookie with a fun twist. Easy to make and fun to share, these cookies will quickly become a favorite.

Two round brownies with a cracked top sit on a white plate, each showing a thick marbled layer of creamy light brown and dark brown swirls spread unevenly across their surface. The brownies have a chewy, dense texture with a few flakes of coarse salt sprinkled on top. Around the brownies on the plate are scattered bits of cocoa powder and crumbs. The plate is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
1 cup marshmallow fluff or mini marshmallows
Optional: 1/2 cup white or dark chocolate chips
Optional: 1/2 tsp cinnamon or a pinch of cayenne
Optional: 1/2 cup chopped walnuts or pecans

Instructions

Step 1: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
Step 2: In a separate large bowl, cream the butter and sugar together using a mixer until the mixture is light and fluffy, about 3 to 4 minutes.
Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
Step 5: Optionally, fold in a few ribbons of marshmallow fluff or mini marshmallows for extra gooey texture.
Step 6: Cover the dough and chill it in the refrigerator for at least 1 hour to firm up.
Step 7: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
Step 8: Scoop the chilled dough and roll it into balls, spacing them about 2 inches apart on the prepared baking sheets.
Step 9: Gently indent the center of each dough ball with your thumb or a spoon, add about 1 teaspoon of marshmallow fluff, and swirl it with a toothpick to create a marbled effect.
Step 10: Bake the cookies for 10 to 12 minutes, or until the edges are set but the centers remain soft.
Step 11: For a bolder marshmallow swirl, you can add extra fluff halfway through baking by gently spooning a bit more on top of each cookie.
Step 12: Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For added texture and flavor, try folding in chocolate chips or chopped nuts before chilling the dough.
Add a pinch of cinnamon or cayenne pepper to the dry ingredients for a warm, spicy twist.
If you prefer mini marshmallows over fluff, gently fold them in so they don’t melt completely during baking.
Make sure your eggs and butter are at room temperature to help the dough mix evenly and rise well.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container to retain moisture. For longer storage, freeze the baked cookies for up to 2 months and thaw at room temperature. Reheat gently in a microwave for a few seconds if you prefer warm, gooey marshmallow swirls.

How to Serve

Two dark brown chocolate cookies sit on a white plate with a white marbled texture under it. Each cookie has a creamy light brown swirl on top that blends smoothly into the chocolate base, creating a marbled appearance. The surface of the cookies is cracked slightly, revealing a soft texture inside. Small flakes of coarse salt are sprinkled on top and around the cookies on the plate, with scattered crumbs and cocoa powder adding a rustic touch. The photo is closely zoomed in, showing the rich texture and details of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini marshmallows instead of marshmallow fluff?

Yes, mini marshmallows work well. Gently fold them into the dough, but keep in mind they may melt differently during baking, creating pockets of gooey marshmallow.

What if I don’t have cocoa powder?

Cocoa powder is key for the chocolate flavor and texture of these cookies. For a different flavor, you could try replacing cocoa with an equal amount of all-purpose flour and add chocolate chips, but the result will be less chocolaty.