Description
Chocolate marshmallow swirl cookies bring sweet comfort right from your kitchen, melting together rich chocolate and gooey marshmallow in a perfectly balanced treat. Grab your mixing bowl and prepare for a delightful baking adventure that makes classic cookies feel extra special.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins:
- ½ cup chocolate chips or chunks
- 1 cup marshmallow fluff or creme
- Optional: sprinkle of sea salt for garnish
Instructions
- Grab a baking sheet and line it with parchment paper. Heat your oven to 350F (175C), ensuring the rack sits in the middle position.
- Sift 1 ½ cups flour, ½ cup cocoa powder, 1 tsp baking soda, and ¼ tsp salt together in a medium bowl. Set this dry mixture aside.
- Cream ¾ cup softened butter with ¾ cup light brown sugar and ½ cup granulated sugar using an electric mixer. Beat for 2-3 minutes until the mixture looks light and airy.
- Crack 1 large egg into the butter mixture and pour in 1 tsp vanilla extract. Mix until the ingredients are completely smooth and well combined.
- Slowly fold your dry ingredient mixture into the wet ingredients. Stir until a soft chocolate dough forms. Gently mix in ½ cup chocolate chips.
- Scoop 2 tablespoon portions of dough onto your prepared baking sheet. Create a small indent in each cookie’s center using your thumb.
- Dollop ½ teaspoon marshmallow fluff into each cookie’s indent. Use a butter knife to create a gentle swirl pattern across the surface.
- Slide the baking sheet into the 350F oven. Bake for 9-11 minutes, watching for golden edges and set centers.
- Remove cookies from the oven. Let them rest on the baking sheet for 5 minutes to firm up, then transfer to a wire cooling rack.
- Optional: Sprinkle a pinch of sea salt across the warm cookies for an extra flavor dimension.
Notes
- Use room temperature butter for the smoothest, most evenly mixed cookie dough that creams perfectly.
- When swirling marshmallow fluff, work quickly and use a light touch to create beautiful marble-like patterns without fully mixing the fluff into the dough.
- For gluten-free cookies, swap regular flour with a 1:1 gluten-free baking blend and check that your cocoa powder is certified gluten-free.
- Store cookies in an airtight container at room temperature for 34 days, separating layers with parchment paper to prevent sticking.
- Prep Time: 26 minutes
- Cook Time: 11 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 145
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 18 mg