If you adore rich chocolate treats with a dreamy, melty marshmallow center, then you are absolutely going to fall in love with this Chocolate Marshmallow Swirl Cookies – Gooey & Amazing Recipe. These cookies bring together a deep cocoa flavor with irresistible gooey marshmallow swirls that peek out like little clouds of sweetness in every bite. Perfectly soft with just a hint of chew, they’re a delightful twist on classic chocolate cookies that will quickly become a household favorite, whether for a cozy night in or sharing with friends at your next gathering.
Ingredients You’ll Need
Gathering these straightforward, delicious ingredients is the best part about this recipe – each one plays a crucial role in creating the perfect balance of texture, sweetness, and that signature gooey swirl that makes these cookies unforgettable.
- 2 cups all-purpose flour: The sturdy base that gives our cookies structure and tenderness.
- 3/4 cup unsweetened cocoa powder: Pure chocolatey richness without extra sweetness for a deep flavor.
- 1/2 tsp baking soda: Provides the right amount of lift and softness.
- 1/4 tsp salt: Balances sweetness and enhances all the flavors.
- 1 cup unsalted butter, room temperature: Adds creaminess and moisture, ensuring the dough is luscious.
- 1 1/2 cups granulated sugar: Sweetens and helps create the ideal cookie texture.
- 2 large eggs, room temperature: Bind everything together while adding richness.
- 2 tsp vanilla extract: Gives that warm, fragrant note that makes these cookies feel like home.
- 1 cup marshmallow fluff or mini marshmallows: The star ingredient creating those gooey, soft swirls inside.
- Optional 1/2 cup white or dark chocolate chips: For an extra chocolate punch and texture contrast.
- Optional 1/2 tsp cinnamon or a pinch of cayenne: Adds a subtle spice kick if you like a little more complexity.
- Optional 1/2 cup chopped walnuts or pecans: Adds crunch and a nutty aroma to the cookies.
How to Make Chocolate Marshmallow Swirl Cookies – Gooey & Amazing Recipe
Step 1: Mix Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Getting these combined evenly at the start ensures your cookies bake with a perfectly balanced chocolate flavor and texture.
Step 2: Cream Butter and Sugar
In a separate bowl, cream the unsalted butter with the granulated sugar for about 3 to 4 minutes until it looks light and fluffy. This step is key for a tender, melt-in-your-mouth cookie.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, mix in the vanilla extract to infuse those warm, cozy notes that bring the cookie dough to life.
Step 4: Combine Wet and Dry Ingredients
Gradually add your dry mixture to the wet, stirring just until everything comes together. Overmixing here can toughen the dough, so be gentle to maintain softness.
Step 5: Fold in Marshmallow Fluff
Optionally, fold in ribbons of marshmallow fluff for extra pockets of gooey sweetness throughout your dough. This little step makes sure that luscious marshmallow magic is swirled in every bite.
Step 6: Chill the Dough
Cover your dough and pop it into the fridge for at least an hour. Chilling not only firm ups the dough for easier handling but intensifies the flavors, resulting in even richer cookies.
Step 7: Prepare to Bake
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats. This ensures your cookies bake evenly without sticking or burning on the bottom.
Step 8: Shape the Cookies
Scoop the chilled dough and roll into balls about the size of a walnut. Place them spaced about 2 inches apart on your prepared baking sheets because these cookies will gently spread as they bake.
Step 9: Add Marshmallow Swirls
Press a gentle indent in the center of each dough ball, spoon in about 1 teaspoon of marshmallow fluff, and swirl it around with a toothpick. This creates that gorgeous, gooey center that is so signature to these cookies.
Step 10: Bake to Perfection
Bake the cookies for 10 to 12 minutes. You want the edges to be set while the centers stay soft and fudgy – that’s when they’re at their absolute best.
Step 11: Optional Extra Marshmallow Layer
For an extra showstopper effect, add a bit more marshmallow fluff halfway through baking on top of each cookie. This step gives you dramatic, melted swirls that everyone will admire.
Step 12: Cool Before Enjoying
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This helps them set without losing that soft, chewy texture you’re aiming for.
How to Serve Chocolate Marshmallow Swirl Cookies – Gooey & Amazing Recipe
Garnishes
Sprinkle a pinch of powdered sugar or a drizzle of melted chocolate on top for an elegant finish that also adds a little extra sweetness and visual appeal. Toasted mini marshmallows can also be placed on warm cookies for a campfire-inspired treat.
Side Dishes
These cookies pair beautifully with a cold glass of milk, creamy hot chocolate, or even a scoop of vanilla ice cream. The contrast of temperature and texture takes the whole experience to a new level of indulgence.
Creative Ways to Present
Stack these cookies on a rustic wooden board surrounded by fresh berries or edible flowers for a charming dessert platter. You can also sandwich two cookies together with marshmallow fluff or chocolate ganache for an over-the-top sweet bite.
Make Ahead and Storage
Storing Leftovers
Your Chocolate Marshmallow Swirl Cookies – Gooey & Amazing Recipe will keep well stored in an airtight container at room temperature for up to 5 days. Keep them away from heat to preserve that gooey marshmallow center and soft texture.
Freezing
To enjoy these cookies later, you can freeze them in a single layer on a baking sheet, then transfer to airtight containers or freezer bags for up to 3 months. Thaw at room temperature and refresh briefly in a warm oven for that fresh-from-the-oven feel.
Reheating
Warm leftover cookies gently in the microwave for about 10 to 15 seconds or in a preheated 300°F oven for 5 minutes to bring back the ooey-gooey marshmallow swirls and soft texture.
FAQs
Can I use regular marshmallows instead of marshmallow fluff?
Absolutely! Mini marshmallows work wonderfully as well. Just fold them into the dough or place them in the indents before baking to create those delightful gooey pockets.
What can I substitute for cocoa powder if I don’t have any?
Unsweetened baking chocolate can be used instead of cocoa powder, but you’ll need to adjust the butter and sugar amounts to compensate the fat and sweetness differences. Sticking to cocoa powder is best for this recipe.
Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for a gluten-free 1:1 baking blend, and make sure your other ingredients like marshmallow fluff don’t contain gluten. The texture will be slightly different but still delicious.
How do I prevent the marshmallow from burning while baking?
Adding the marshmallow in an indent on top of the cookie helps protect it. You can also add extra marshmallow halfway through baking for a fresh, melted swirl with less risk of burning.
Are these cookies better soft or crunchy?
This recipe shines brightest with soft, chewy cookies. Baking just until the edges are set and centers look slightly underdone will give you that perfect gooey texture with a tender bite.
Final Thoughts
There’s something truly magical about the way chocolate and marshmallow come together in these Chocolate Marshmallow Swirl Cookies – Gooey & Amazing Recipe. They’re not just cookies; they’re little bites of joy that are sure to brighten your day and become a go-to recipe for special occasions or simply an everyday treat. Give them a try—you might just discover your new favorite cookie!
Print
Chocolate Marshmallow Swirl Cookies – Gooey & Amazing Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these decadent Chocolate Marshmallow Swirl Cookies, a delightful treat featuring rich cocoa dough swirled with gooey marshmallow fluff. Perfectly soft in the center with slightly crisp edges, these cookies combine chocolatey goodness with a sweet, melty marshmallow surprise.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
Mix-ins and Toppings
- 1 cup marshmallow fluff or mini marshmallows
- Optional: 1/2 cup white or dark chocolate chips
- Optional: 1/2 tsp cinnamon or a pinch of cayenne pepper
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the room temperature unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color, about 3 to 4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Then mix in the vanilla extract for added flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix gently just until combined, avoiding overmixing to keep the cookies tender.
- Add Marshmallow Ribbons (Optional): Fold in a few ribbons of marshmallow fluff gently into the dough if desired, or reserve it for swirling later.
- Chill Dough: Cover the dough with plastic wrap and refrigerate it for at least 1 hour to firm up and enhance flavors.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- Shape Dough Balls: Scoop the chilled dough and roll it into balls roughly 1 to 1 1/2 inches in diameter. Place them on the prepared baking sheets, spacing them about 2 inches apart for even baking.
- Add Marshmallow Swirl: Using your thumb or the back of a spoon, indent the center of each dough ball and add about 1 teaspoon of marshmallow fluff. Swirl it into the dough gently using a toothpick to create a marbled effect.
- Bake Cookies: Bake for 10 to 12 minutes, or until the edges are set and the centers still look soft and slightly underbaked, ensuring gooeyness.
- Optional Extra Marshmallow: For a bolder swirl, optionally add a little extra marshmallow fluff on top of each cookie halfway through the baking time.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set perfectly while maintaining a soft center.
Notes
- You can substitute mini marshmallows for marshmallow fluff if preferred.
- Add optional chocolate chips or nuts for extra texture and flavor.
- For a spicy kick, try adding cinnamon or a pinch of cayenne pepper to the dough.
- Ensure butter and eggs are at room temperature to help with blending and dough consistency.
- Do not overbake the cookies to maintain their gooey texture in the center.
- Chilling the dough improves flavor and prevents spreading during baking.
