Chocolate Marshmallow Swirl (Printable Version)
Cushiony bites with marbled chocolate and marshmallow, hiding gooey centers in every mouthful.
# What You'll Need:
→ Dry Ingredients
01 -
1/4 teaspoon salt
02 -
1/2 teaspoon baking soda
03 -
3/4 cup unsweetened cocoa powder
04 -
2 cups all-purpose flour
→ Wet Ingredients
05 -
2 teaspoons vanilla extract
06 -
2 large eggs, at room temp
07 -
1 1/2 cups white sugar
08 -
1 cup unsalted butter, softened
→ Filling
09 -
1 cup marshmallow spread
# Step-by-Step Guide:
01 -
Let the cookies chill out on the pan for five minutes before moving them to a rack. Give them time to finish cooling for the best chewy results.
02 -
Slide the baking tray in the hot oven. Let them bake around 10–12 minutes so edges firm up but centers stay squishy. Toss a little more fluff on top halfway if you want them super gooey.
03 -
Scoop balls of cold dough—tablespoon or small scoop works. Spread them out on the lined trays so they don’t touch. Poke a little hollow in each ball. Drop in marshmallow spread. Give it a swirl with a toothpick if you like.
04 -
Fire up your oven to 350°F (175°C) about twenty minutes out. Set up two trays with parchment or silicone mats so nothing sticks.
05 -
Cover the dough and tuck it in the fridge for at least an hour. It’ll be way easier to shape and won’t spread as much in the oven.
06 -
Gently fold marshmallow fluff through the dough with a spatula for streaks. Want big marshmallow pockets? Wait and swirl it in later after chilling.
07 -
On low, slowly work in the dry blend with the wet stuff. Stop mixing when you’ve just got a dough—don't keep going or you’ll get tough cookies.
08 -
Beat in the eggs, one after the other. Each time, let them mix in before tossing in the next. Pour in the vanilla and stir until it all comes together.
09 -
Put soft butter and sugar in a big bowl. Mix with a hand mixer for 3–4 minutes. Stop when everything looks thick and creamy.
10 -
Dump salt, baking soda, cocoa powder, and flour in a medium bowl. Give it a good whisk so it’s all mixed up nicely.
# Additional Notes:
01 -
Extra-sticky dough? Let it chill an extra half hour for less stick and easier shaping.
02 -
Swap in some melted marshmallows if you want bold swirls instead of regular fluff.
03 -
Tuck a big marshmallow in the middle for a gooier filling.
04 -
Spin your trays front to back halfway through baking so they bake even and get nice color.
05 -
Keep your cookies in a sealed container at room temp so they stay fresh and soft.
06 -
Freeze dough balls for later—they bake great straight from the freezer. Just tack on a minute or two.