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Melany

Chocolate Marshmallow Swirl Cookies: Your Guide to Irresistible Homemade Bliss

Soft, fudgy cookies swirled with gooey marshmallow fluff. These Chocolate Marshmallow Swirl Cookies are the perfect indulgence, bringing together rich chocolate and creamy marshmallow for a nostalgic and irresistible treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup unsalted butter room temperature
  • 1½ cups granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup marshmallow fluff

Method
 

  1. Preheat Oven
  2. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
  3. Mix Dry Ingredients
  4. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Cream Butter and Sugar
  6. In a large bowl, beat the butter and granulated sugar on medium speed until light and fluffy (2–3 minutes).
  7. Add Eggs and Vanilla
  8. Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated.
  9. Combine Wet and Dry Ingredients
  10. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a thick dough forms.
  11. Swirl in Marshmallow Fluff
  12. Gently fold the marshmallow fluff into the dough with a spatula, creating visible swirls.
  13. Scoop and Shape
  14. Scoop dough into 1½-inch balls and place them 2 inches apart on the prepared baking sheets.
  15. Bake
  16. Bake for 10–12 minutes, or until the edges are set and the centers appear slightly soft. Avoid overbaking.
  17. Cool Completely
  18. Let cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Room-Temperature Ingredients: Ensure butter and eggs are at room temperature for a smoother dough.
  • Chill if Necessary: If the dough becomes too soft, chill for 30 minutes before baking.
  • Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

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