Description
Chocolate Marshmallow Swirl Cookies combine rich Dutch-process chocolate dough with gooey marshmallow cream swirls for stunning, bakery-quality treats. Ready in just 25 minutes with chewy edges, soft centers, and eye-catching patterns perfect for any occasion!
Ingredients
For Cookie Dough:
1 cup (2 sticks) unsalted butter (room temperature)
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs (room temperature)
2 teaspoons pure vanilla extract
2 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chips
For Marshmallow Swirl:
1 cup marshmallow fluff (marshmallow cream)
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Sift once and set aside.
3. In a small bowl, combine marshmallow fluff, powdered sugar, and vanilla extract until smooth. Set aside.
4. In a large bowl, cream butter with brown sugar and granulated sugar using an electric mixer on medium-high speed for 3-4 minutes until light and fluffy.
5. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
6. Reduce mixer speed to low and gradually add flour-cocoa mixture in three additions, mixing just until combined.
7. Fold in chocolate chips with a rubber spatula.
8. Scoop 2-tablespoon portions of dough and flatten slightly into discs about 1/2 inch thick.
9. Drop 1 teaspoon marshmallow mixture onto center of each disc.
10. Use a butter knife to create swirl patterns by dragging marshmallow through chocolate dough in circular motions.
11. Place swirled cookies 2 inches apart on prepared baking sheets.
12. Bake for 10-12 minutes, rotating sheets halfway through, until edges are set but centers look slightly underdone.
13. Cool cookies on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
Ensure butter is softened but not melted – it should hold a fingerprint but not be greasy.
Room temperature eggs and butter incorporate better and create better texture.
Don’t overbake – cookies should look barely set in center when removed from oven.
Chill formed cookie dough balls for 15 minutes if kitchen is warm to prevent excessive spreading.
Store in airtight container at room temperature for up to 5 days, layering between parchment paper.
Freeze baked cookies for up to 3 months or unbaked dough balls for up to 2 months.
Bake frozen dough directly, adding 2-3 minutes to baking time.
Use parchment paper or silicone mats to prevent marshmallow from sticking.
For more defined swirls, use a toothpick and create deliberate patterns rather than stirring randomly.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 18g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 35mg
Keywords: chocolate cookies, marshmallow cookies, swirl cookies, chocolate dessert, easy cookies, chewy cookies