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There’s something irresistible about the combination of chocolate and marshmallows. The soft, gooey sweetness of marshmallows paired with rich, deep chocolate creates a harmonious blend of flavors and textures. These Chocolate Marshmallow Swirl Cookies bring that nostalgic comfort right into your kitchen with soft, chewy centers and slightly crisp edges surrounded by pockets of melted chocolate and marshmallow. Perfect for cozy evenings or sharing with friends, this recipe delivers a sweet escape anytime you need it.
Sharing these with family and friends has made them a favorite at gatherings and even potlucks in my house once I made them on a whim they quickly became a weekly request.
Ingredients
- All purpose flour: provides the body and structure for the cookies and should be fresh for the best rise
- Unsweetened cocoa powder: creates that deep chocolate flavor so pick a good quality one with a rich aroma
- Baking soda: acts as the leavening agent to give the cookies lightness
- Salt: enhances all the flavors and balances sweetness
- Unsalted butter: adds richness and the softness needed try to use room temperature so it creams easily with the sugars
- Granulated sugar: adds sweetness and a slight crunch
- Light brown sugar: gives chewiness and a touch of molasses flavor
- Large egg: binds everything together with structure and moisture
- Vanilla extract: brings warmth and complexity to the dough
- Semi sweet chocolate chips: add bursts of melty chocolate throughout the cookies
- Mini marshmallows: provide that gooey, sweet surprise in each bite
- Marshmallow fluff: optional but helps create beautiful swirls and extra gooey pockets
Instructions
- Prep the Oven and Ingredients:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper or silicone baking mats to stop the cookies from sticking. Measure all ingredients before starting to make the process streamlined.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the all purpose flour, unsweetened cocoa powder, baking soda, and salt to get an even distribution and to remove any lumps for a smoother dough.
- Cream the Butter and Sugars:
- In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter with granulated sugar and light brown sugar. This should take about 2 to 3 minutes until the mixture becomes light, fluffy, and pale in color. This step is key to tender cookies.
- Add the Wet Ingredients:
- Add the egg and vanilla extract to the butter and sugar mixture. Beat until fully combined. Be sure to scrape down the sides of the bowl to mix everything evenly.
- Combine Wet and Dry Ingredients:
- Add the dry ingredients gradually to the wet ingredients in 2 to 3 batches on low speed. Mix until just combined. Overmixing can lead to tougher cookies, so stop as soon as there are no streaks of flour.
- Fold in the Chocolate Chips:
- Use a spatula to gently fold in the semi sweet chocolate chips. This makes sure the chips remain intact and are evenly distributed.
- Add the Marshmallow Swirl:
- Fold in the mini marshmallows and, if using, dollops of marshmallow fluff. Be careful not to overwork the dough here you want to see stretches and pockets of marshmallow for that signature swirl effect.
- Scoop and Bake:
- Use a cookie scoop or tablespoon to portion out dough onto the lined baking sheets, leaving about two inches between each cookie to allow spreading. Bake in the oven for 8 to 10 minutes until cookie edges are set but the centers are still soft. Watch the marshmallows caramelize and bubble slightly for that toasty flavor.
- Cool and Enjoy:
- Let the cookies rest on the baking sheet for five minutes after removal from the oven. This helps them set up without breaking. Transfer to a wire rack to cool completely before serving.
I love the marshmallows the most in this recipe. Their melting quality adds a nostalgic feel that immediately reminds me of family gatherings around the holiday season when these cookies would disappear within minutes. That ooey gooey texture is irresistible every time.
Storage Tips
To keep your cookies fresh at room temperature, store them in an airtight container. Adding a slice of fresh bread to the container helps keep them soft as the bread releases moisture slowly without making the cookies soggy. If you want to freeze, shape the dough balls and freeze on a baking sheet. Transfer them to a freezer safe bag and bake them straight from frozen when you want fresh cookies just add one or two extra minutes to baking time.
Ingredient Substitutions
You can swap semi sweet chocolate chips for dark chocolate chunks if you want a deeper chocolate intensity. For those who prefer nutty flavors, tossing in chopped toasted walnuts or pecans adds great crunch. The recipe can easily be made gluten free by using a one to one gluten free baking flour in place of all purpose flour. Skipping marshmallow fluff won’t ruin the recipe but adding it gives those dramatic swirls and extra chewiness.
Serving Suggestions
These cookies are perfect with a warm mug of hot chocolate doubling down on the chocolate comfort. A cold glass of milk, classic or plant based, balances the sweetness beautifully. For something different, pair with coffee or espresso to cut through the sugary richness and wake up your taste buds.
These Chocolate Marshmallow Swirl Cookies are more than just a dessert they bring people together with gooey marshmallow pockets and rich chocolate. Give the recipe a try and enjoy the comfort of a nostalgic sweet treat.
Common Questions About Recipes
- → How do I achieve the marshmallow swirl effect?
Gently fold mini marshmallows and marshmallow fluff into the dough without overmixing. This preserves streaks and pockets of gooey sweetness after baking.
- → Can I substitute the cocoa powder?
Use unsweetened cocoa powder for the rich chocolate flavor. Dutch-processed can be used but may alter rise slightly.
- → What causes cookies to be too dense?
Overmixing the dough after adding dry ingredients can lead to dense cookies. Mix just until combined for a tender texture.
- → How should I store these cookies?
Keep cookies in an airtight container at room temperature for up to 5 days. Adding a slice of bread helps maintain softness.
- → Can I add nuts or other flavors?
Yes, fold in chopped walnuts or pecans for crunch, or add peppermint extract and crushed candy canes for a festive twist.