Chocolate Marshmallow Swirl Cookies
Fudgy chocolate cookies swirled with gooey marshmallow fluff and loaded with chocolate chips and mini marshmallows. Easy to make and impossible to resist.
Equipment
- Stand mixer or hand mixer
- Baking sheet
- Parchment paper
- Toothpick
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 3 tbsp marshmallow fluff for swirling on top
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
- Beat softened butter and sugar together until light and fluffy, about 2 minutes.
- Mix in the egg and vanilla extract until fully combined.
- Add the dry ingredients gradually, stirring until a soft dough forms.
- Fold in chocolate chips and mini marshmallows gently.
- Scoop dough into 1.5-tablespoon balls and place 2 inches apart on the prepared baking sheets.
- Add a small spoonful of marshmallow fluff to each cookie top, then swirl with a toothpick.
- Bake for 10 to 12 minutes until edges are set and centers look slightly underdone.
- Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Do not overbake - pull cookies when centers still look soft.
- Chill dough 20 minutes for thicker, more defined cookies.
- Add a second swirl of fluff after baking for a more visible swirl effect.
- Freeze baked cookies for up to 6 weeks, layered between parchment.