Dreamy Chocolate Marshmallow Swirl Cookies

These decadent chocolate marshmallow swirl cookies offer the ultimate combo of rich, fudgy chocolate and sticky marshmallow in each mouthful. You'll love how the tender cookie base contrasts with the sweet, gooey marshmallow swirls, making them impossible to resist for chocolate fans young and old.

I whipped these up for my niece's birthday celebration and they vanished quicker than anything else on the dessert table. The little ones nicknamed them "hot chocolate cookies" because they thought of hot cocoa topped with fluffy marshmallows.

Ingredients

• All purpose flour: gives these cookies their base structure while staying soft
• Unsweetened cocoa powder: brings that bold chocolate kick without too much sweetness; Dutch processed makes them darker
• Baking soda: gives just enough lift without making them too puffy
• Salt: cuts through sweetness and brings out more chocolate flavor
• Unsalted butter: softened to room temp for the best mixing with sugar
• Granulated sugar: adds sweetness and helps create those slightly crunchy edges
• Large eggs: room temperature ones mix better and add moisture
• Vanilla extract: boosts both the chocolate and marshmallow tastes
• Marshmallow fluff: makes those pretty swirls and adds sticky sweetness

Cooking Steps

Mix the dry stuff:

Stir flour, cocoa powder, baking soda, and salt together in a bowl until everything's well mixed. This stops cocoa clumps and makes sure the baking soda spreads evenly.

Beat butter and sugar:

Whip room temp butter with sugar for 3-4 minutes until it turns lighter and fluffy. Don't rush this step—it puts air into your cookies for the right texture.

Mix in the wet stuff:

Add eggs one by one, beating about 30 seconds after each. Pour in vanilla and mix until just blended. Your mix should look shiny and smooth now.

Blend everything:

Slowly add your dry mix to the butter mixture, mixing on low. Stop as soon as you can't see flour anymore. Don't overmix or you'll get tough cookies. The dough will be thick.

Cool it down:

Wrap the bowl with plastic and stick it in the fridge for at least an hour. This keeps cookies from spreading too much and blends flavors better. Plus, cold dough isn't as sticky.

Form and add marshmallow:

Roll cold dough into balls and put them on lined baking sheets. Make a dent in each with your thumb, then drop in some marshmallow fluff. Swirl it around with a toothpick to make it pretty.

Bake them up:

Cook at 350°F for 10-12 minutes. They should look done around the edges but still soft in the middle. For extra gooey centers, add a tiny bit more marshmallow halfway through baking.

Let them rest:

Leave cookies on the hot pan for 5 minutes before moving to a cooling rack. This helps them firm up so they won't break when you pick them up.

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The cocoa really makes these cookies stand out. I found that using good Dutch-processed cocoa completely changes how rich they taste. My grandma always told me chocolate cookies should taste like real chocolate dessert, not just brown cookies with sugar, and these definitely hit the mark.

Make Ahead Options

You can totally prep these cookies ahead of time. The dough keeps in the fridge for up to three days. If you want to save it longer, roll it into balls and freeze them on a tray before putting them in a freezer bag. When you're ready to bake, just put the frozen balls on your baking sheet, make the dents, add your marshmallow, and bake them a few minutes longer. They'll taste just as good as freshly made dough.

Troubleshooting Marshmallow Swirls

Getting those marshmallow swirls just right can be a bit tricky. If your fluff seems too loose, stick it in the fridge for 15-20 minutes first. This helps it keep its shape while baking. You can also make deeper thumbprints in your dough to hold the marshmallow better. Want a fancier look? Try mixing regular marshmallow fluff with colored fluff for a cool effect. Don't worry if the marshmallow looks too contained before baking – it'll spread out in the oven.

Flavor Variations

The classic chocolate-marshmallow combo tastes great, but you can mix things up too. Throw a spoonful of espresso powder into your dry ingredients for a coffee kick that makes the chocolate taste even better. For mint lovers, add a quarter teaspoon of peppermint extract to the batter. You can also push a chunk of chocolate into the center with the marshmallow for an extra surprise. During Christmas, I like to sprinkle crushed candy canes on the marshmallow right after they come out of the oven for a festive touch.

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Recipe FAQs

→ Can I use mini marshmallows instead of marshmallow fluff?

You bet. Mini marshmallows work fine instead of fluff, but they'll give you a different feel. Just push 2-3 tiny mallows into each cookie before they go in the oven. They won't mix in as smoothly as fluff but you'll still get those yummy sweet spots.

→ Why do I need to chill the dough?

Chilling does two big things for you. First, it makes that sticky dough way easier to handle when you're shaping cookies. Second, it stops them from spreading out too much while baking. This keeps them nice and thick with a chewy bite instead of turning flat and crispy.

→ How do I know when the cookies are done baking?

Your cookies are ready when the edges look set but the middle still seems a bit underdone and soft. This usually takes about 10-12 minutes. They'll finish cooking a bit more on the hot tray after you take them out. Just remember that any spots with marshmallow will look even gooier than the rest.

→ Can I freeze these cookies?

Totally! You've got two options here. You can freeze the raw dough balls without marshmallow and add that part when you're ready to bake them. Just cook them a minute or two longer. Or you can freeze the fully baked cookies after they've cooled down. Put them in an airtight container with some parchment between layers and they'll last up to 3 months.

→ How do I prevent the marshmallow from sticking to everything?

Let your cookies cool completely on the baking sheet before you try moving them. Always use parchment paper or silicone mats when baking. When you store them, put parchment between the layers. A helpful trick is to give your spoon a quick spray with cooking oil before scooping marshmallow fluff. This makes things much less messy.

→ Can I add chocolate chips to these cookies?

Go for it! Mix in a cup of chocolate chips, chunks, or even white chocolate bits to your dough before it goes in the fridge. This adds extra chocolate goodness and texture. Dark or semi-sweet chips go really well with the super sweet marshmallow to give you a tasty balance.