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Chocolate Marshmallow Swirl Cookies

Rich, chocolaty cookies swirled with gooey marshmallow fluff, perfect for cozy gatherings and sweet moments.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Marshmallow Swirl Cookies
  • 1 3/4 cups all-purpose flour foundation of cookies
  • 1/2 cup unsweetened cocoa powder Dutch-processed preferred
  • 1/2 tsp baking soda
  • 1/4 tsp salt a pinch
  • 3/4 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 tsp pure vanilla extract
  • 24 tsp marshmallow fluff about 1 teaspoon per cookie indentation

Equipment

  • Medium bowl
  • Large bowl
  • Mixer
  • Baking Sheets
  • Parchment Paper
  • Spoon or Thumb

Method
 

  1. Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  2. Step 2: In a large bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides as needed.
  3. Step 3: Add eggs one at a time, beating well after each. Mix in vanilla extract.
  4. Step 4: Gradually add the dry ingredients to the wet mixture on low speed. Mix just until combined.
  5. Step 5: Cover dough and chill in the fridge for at least 60 minutes or overnight.
  6. Step 6: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Step 7: Using a 1.5-tablespoon scoop, portion dough into balls spaced 2 inches apart on baking sheets. Press a thumb or spoon into center of each ball to create a deep indentation.
  8. Step 8: Spoon about 1 teaspoon of marshmallow fluff into each indentation carefully to avoid overfilling.
  9. Step 9: Bake one sheet at a time in center of oven for 10-12 minutes. Edges should be set and tops dry, centers soft and gooey.
  10. Step 10: Let cookies cool on baking sheet for 5-10 minutes, then transfer to wire rack to cool completely.

Notes

Chilling the dough is essential for flavor and shape. Use parchment or silicone mats for easy cleanup. Dough freezes well; bake from frozen adding a few extra minutes. Mini marshmallows can be used instead of fluff but yield different texture. Store cookies in airtight container at room temperature up to 4 days, refrigerate up to 1 week, or freeze up to 3 months.