There’s something magical about the combination of rich chocolate and sweet marshmallow—one bite and you’re taken back to cozy campfires and melty s’mores. These Marshmallow Swirl Chocolate Cookies deliver all that delicious nostalgia in a chewy, bakery-worthy treat. Best of all, they’re surprisingly simple to whip up at home. Set your device to stay awake (Hands Free Mode!) and get ready for some cookie baking fun.
Why You’ll Love These Cookies
- Chocolate Lover’s Dream: Cocoa powder gives these cookies a deep, decadent chocolate flavor.
- Marshmallow Magic: A swirl of marshmallow fluff bakes into the dough, creating a gooey, sweet surprise in every bite.
- Soft and Chewy Texture: Chilling the dough ensures the cookies stay tender with just the right amount of spread.
- Simple & Straightforward: No fancy equipment required; just follow the step-by-step instructions.
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
Step-by-Step Instructions
- Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This blend ensures everything is evenly distributed before combining with the wet ingredients. Set the bowl aside. - Cream the Butter and Sugar
In a large mixing bowl, cream the room-temperature butter with the granulated sugar. An electric mixer on medium-high speed works well. After about 3 to 4 minutes, the mixture should look pale and fluffy—this aeration step is key for soft cookies. - Add Eggs and Vanilla
Crack in the eggs one at a time, mixing until each egg is fully incorporated before adding the next. Stir in the vanilla extract. At this point, the batter will be smooth and slightly glossy. - Combine Wet and Dry
Turn your mixer down to low and gradually add the flour-cocoa mixture. Blend just until the dough comes together. Avoid overmixing; once the dough is cohesive, you’re good to go. - Swirl in the Marshmallow Fluff
You can do this two ways:- Method 1: Lightly swirl the marshmallow fluff into the dough right now.
- Method 2: Wait until you’ve formed the cookie balls, then add the fluff on top.
Either method creates pockets of gooey marshmallow goodness, so choose whichever feels easiest.
- Chill the Dough
Cover the dough and refrigerate for at least 1 hour. This resting time helps the flavors deepen and prevents the cookies from spreading too much when baking. - Preheat the Oven
About 20 minutes before you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. - Form the Cookies
Scoop out tablespoonfuls (or use a cookie scoop) of chilled dough. Roll them into balls and place them about 2 inches apart on the prepared baking sheets. Press a small indent into the center of each ball. Spoon about 1 teaspoon of marshmallow fluff into the indent and swirl it gently with a toothpick. - Bake
Slide the baking sheets into your preheated oven and bake for 10 to 12 minutes. The cookies should be set around the edges but still soft in the center. For extra gooeyness, dab on a little more marshmallow fluff halfway through baking. - Cool and Enjoy
Allow your cookies to cool on the baking sheet for about 5 minutes. This helps the marshmallow set. Then transfer them to a wire rack to cool completely—or enjoy one warm for maximum chocolate-marshmallow bliss.
Tips & Tricks
Room Temperature Ingredients: Butter and eggs at room temp cream more easily, ensuring a smooth, even dough.
- Don’t Overmix: Overworked dough can lead to tough cookies. Stop mixing as soon as everything is combined.
- Storage: Keep cookies in an airtight container at room temperature. They’ll stay fresh and chewy for about a week (though they rarely last that long!).
Frequently Asked Questions
1. Can I use regular marshmallows instead of marshmallow fluff?
Absolutely. If you don’t have marshmallow fluff, you can melt regular marshmallows in the microwave with a touch of butter or water. Allow the mixture to cool slightly, then swirl it into the cookie dough or place it on top before baking.
2. Do I really need to chill the dough?
Yes. Chilling the dough helps solidify the fats (butter) and prevents excessive spreading when the cookies bake. It also enhances the flavor and texture, making them chewier and more flavorful.
3. Can I freeze the dough?
Definitely! Scoop and shape the dough into balls, then freeze them on a baking sheet until firm. Transfer the frozen dough balls to a freezer-safe container or bag for up to 2 months. Bake them straight from the freezer—just add an extra minute or two to the baking time.
4. How do I store leftovers?
Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and chewy for about a week. If you want them to last even longer, freeze them in a zip-top bag or airtight container.
5. What if I want more marshmallow flavor?
Feel free to add extra fluff on top halfway through baking or lightly press a few mini marshmallows onto the cookies during the last few minutes of baking.
Conclusion
These Marshmallow Swirl Chocolate Cookies are the perfect blend of rich cocoa and fluffy sweetness—just one bite is all it takes to be transported back to nostalgic s’mores memories. Whether you’re baking for a special occasion or simply indulging in a late-night craving, these cookies will hit the spot. Enjoy them warm out of the oven or savor them throughout the week for a sweet pick-me-up. Happy baking!
