Gooey Chocolate Marshmallow Swirl Cookies: Sophie’s Easy Decadent Recipe
Dive into the indulgence of these Chocolate Marshmallow Swirl Cookies — soft, rich, and irresistibly gooey. Each bite blends deep cocoa flavor with creamy marshmallow for a dessert that’s as beautiful as it is delicious. These cookies are perfect for holidays, bake sales, or simply when you want something decadent and comforting.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 24 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, room temperature
1½ cups granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup marshmallow fluff
Instructions
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream butter with sugar until light and fluffy, about 3–4 minutes.
Beat in eggs one at a time, then mix in vanilla extract until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together. Lightly swirl in the marshmallow fluff or wait until after chilling for easier shaping.
Cover the dough and refrigerate for at least 1 hour. Chilling helps the dough firm up and prevents spreading during baking.
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Scoop chilled dough into balls and place 2 inches apart on the prepared baking sheets. Press a small indent into each ball and spoon a teaspoon of marshmallow fluff into the center. Swirl gently with a toothpick for a marbled look.
Bake for 10–12 minutes, or until the edges are set and the centers remain soft. For extra gooey cookies, add a touch more fluff halfway through baking.
Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature for a fudgy, marshmallow-filled treat!
Notes
**Baking Tips & Variations:**
• Chill the dough well — at least 1 hour, or up to overnight, for thicker cookies.
• For a more dramatic swirl, use a skewer or toothpick to marble the marshmallow just before baking.
• Swap marshmallow fluff for melted mini marshmallows for a fluffier texture.
• Add one jumbo marshmallow in the center instead of swirling if you prefer a molten core.
**Storage:**
Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat in the microwave for 10–15 seconds for that fresh-from-the-oven gooeyness.
**Freezing:**
Freeze unbaked dough balls on a tray until solid, then store in a freezer-safe bag for up to 3 months. Bake straight from frozen, adding about 2 extra minutes to the baking time.
**Serving Idea:**
Drizzle with melted chocolate or sprinkle crushed graham crackers on top for a s’mores-inspired twist!