Go Back
–+ servings
"A close-up view of chocolate marshmallow swirl cookies on a plate, highlighting the melted chocolate and marshmallow with a dash of sea salt on top."

Chocolate Marshmallow Swirl Cookies

Indulge in these decadent Chocolate Marshmallow Swirl Cookies with a gooey marshmallow swirl that creates the perfect treat for any occasion.
5 from 1 vote
Print Pin
Course: Dessert, Snack
Cuisine: American, European
Keyword: chocolate, cookies, marshmallow, swirl
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 1 minute
Total Time: 51 minutes
Servings: 26
Calories: 150kcal
Cost: $8

Equipment

  • 1 Electric mixer For creaming the butter and sugar together.
  • 1 Medium bowl For whisking the dry ingredients.
  • 1 Large mixing bowl For mixing the wet ingredients.
  • 1 Cookie Scoop or Tablespoon To ensure uniform cookie sizes.
  • 2 Baking sheets For baking the cookies.
  • 1 Parchment Paper or Silicone Baking Mats To line the baking sheets.
  • 1 Wire rack For cooling the cookies.
  • 1 Toothpick or Skewer For swirling the marshmallow into the cookie.

Ingredients

  • 2.2 cups all-purpose flour Standard flour for structure
  • 0.8 cup unsweetened cocoa powder For rich chocolate flavor
  • 0.6 teaspoon baking soda Helps cookies rise
  • 0.3 teaspoon salt Balances sweetness
  • 1.1 cup unsalted butter room temperature (For a soft texture)
  • 1.65 cups granulated sugar Adds sweetness and crispiness
  • 2 large eggs room temperature (Acts as a binder)
  • 2.2 teaspoons vanilla extract Enhances flavor
  • 1.1 cup marshmallow fluff For the gooey marshmallow center

Instructions

  • Whisk the dry ingredients together in a medium bowl: flour, cocoa powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  • Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
  • Slowly add the dry ingredients to the wet mixture, mixing on low speed until the dough forms. Avoid overmixing. For an extra swirl, you can lightly mix in marshmallow fluff at this point or wait until after chilling.
    "A glass mixing bowl with thick, dark chocolate cookie batter, showing smooth consistency with a spoon inserted into the mixture."
  • Cover the dough and chill it in the refrigerator for at least 1 hour to make it easier to handle and prevent spreading.
  • Preheat the oven to 350°F (175°C), about 20 minutes before baking. Line two baking sheets with parchment paper or silicone mats.
    "A close-up of a glass bowl filled with dark chocolate and white chocolate swirling together to create a marbled effect, showing the smooth texture of the mixture."
  • Using a cookie scoop or tablespoon, form dough balls and place them on the prepared sheets, spaced about 2 inches apart. Press a small indent into each ball, spoon marshmallow fluff into the center, and swirl with a toothpick.
  • Bake for 10-12 minutes until the edges are set and the center is soft. If desired, add a bit more marshmallow fluff halfway through for a gooey finish.
    "A baking tray with freshly baked chocolate marshmallow swirl cookies, showcasing the gooey marshmallow centers and rich chocolate swirls on parchment paper."
  • Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
    "A close-up shot of freshly baked chocolate marshmallow swirl cookies on a light-colored plate, featuring a blend of gooey marshmallow, melted chocolate, and a sprinkle of sea salt on top."

Notes

These marshmallow-filled cookies are both an eye-catching dessert and a delicious treat with their soft, chocolatey base and gooey filling. Perfect for any sweet tooth!

Nutrition

Serving: 30g | Calories: 150kcal (8%) | Carbohydrates: 20g (7%) | Protein: 1g (2%) | Fat: 8g (12%) | Saturated Fat: 5g (31%) | Monounsaturated Fat: 3g | Cholesterol: 15mg (5%) | Sodium: 45mg (2%) | Potassium: 40mg (1%) | Fiber: 1g (4%) | Sugar: 15g (17%) | Vitamin A: 2IU | Calcium: 1mg | Iron: 3mg (17%)
Tried this recipe?Pin it on @Pinterest