Fudgy Chocolate Marshmallow Swirl Cookies
These incredibly fudgy Chocolate Marshmallow Swirl Cookies are the ultimate gooey treat! Featuring a dark, dense chocolate base heavily marbled with sticky marshmallow fluff and semi-sweet chocolate chips, this easy bakery-style recipe will quickly become your new favorite dessert.
Ingredients
- 1 1/2 cups all-purpose flour approx.: 190g
- 1/2 cup Dutch-process cocoa powder approx: 45g
- 1/2 teaspoon baking soda approx.: 2.5g
- 1/2 teaspoon fine sea salt approx.: 3g
- 1/2 cup unsalted butter softened to room temperature, approx.: (113g)
- 1/2 cup light brown sugar tightly packed, approx: (100g)
- 1/2 cup granulated white sugar approx.: 100g
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract approx.: 5ml
- 3/4 cup semi-sweet chocolate chips approx.: 130g
- 3/4 cup marshmallow fluff / creme approx.: 65g
Instructions
- Whisk the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and fine sea salt until well combined and no cocoa lumps remain.
- Cream the butter and sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar on medium speed for about 2 minutes until light and fluffy.
- Add the wet ingredients: Add the room-temperature egg and vanilla extract to the butter mixture. Beat for 1 more minute until glossy and smooth.
- Combine wet and dry: Pour the dry cocoa mixture into the wet ingredients. Mix on low speed just until the dry streaks of flour disappear. Do not overmix.
- Fold in the chocolate: Use a sturdy wooden spoon or rubber spatula to manually fold the semi-sweet chocolate chips into the thick dough.
- Create the marshmallow swirl: Drop heavy spoonfuls of the sticky marshmallow fluff directly on top of the dough. Using a dull butter knife, gently fold and drag the fluff through the dough a few times to create thick, distinct white ribbons. Do not overmix into a gray paste.
- Chill the dough: Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Prep the oven and pans: While the dough chills, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Scoop and bake: Use a large cookie scoop to drop mounds of the chilled dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake on the middle rack for 10 to 12 minutes. The marshmallow will bubble and the centers should look slightly underbaked.
- Set and cool: Remove the tray from the oven. Let the soft cookies sit directly on the hot metal pan for exactly 10 minutes to finish setting before transferring them to a wire rack to cool completely.
Notes
Yield & Scaling: This recipe is specifically designed to make 12 large, thick bakery-style cookies. If you are feeding a big crowd, you can safely double all the ingredients to make two dozen massive cookies.
Alternatively, you can use a standard medium cookie scoop (about 1.5 tablespoons of dough) with this exact recipe to get 24 regular-sized cookies.
If you decide to make smaller cookies, just keep a close eye on the oven and reduce your baking time to about 8-10 minutes!
Storage: Store completely cooled cookies in an airtight container at room temperature for up to 4 days. Do not refrigerate, as this will dry them out. Place wax paper between layers to prevent the marshmallow tops from sticking together.
Freezing Instructions: You can freeze the raw, scooped dough balls for up to 3 months in a freezer-safe bag. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.
The Secret to the Swirl: You must use marshmallow fluff (creme) for this recipe. Regular marshmallows will melt into the dough and leave hollow, sticky craters behind.
Pan Prep is Crucial: Do not skip the parchment paper! Melted marshmallow sugar will permanently stick to a bare metal pan.