Okay, let’s talk about cookies for a second. Sometimes you want a rich, chocolatey cookie, and other times you want something gooey and marshmallowy, right? I made these cookies because I was tired of choosing. You’re going to learn how to make the gooiest, most perfect chocolate marshmallow cookies that taste like a campfire treat, but way better.
This recipe fixes the big problem with baking marshmallows into cookies—they usually melt into a weird, sugary puddle. But I figured out a little trick to get that perfect swirl of marshmallow in every single bite, and it’s probably not what you think.
What You’ll Need
Here’s the full list of everything that goes into these cookies. Don’t skip the espresso powder; you won’t taste coffee, I promise. It just makes the chocolate taste more like chocolate.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 ½ cups |
| Unsweetened cocoa powder | ¾ cup |
| Baking soda | 1 tsp |
| Instant espresso powder | 1 tsp |
| Salt | ½ tsp |
| Unsalted butter (softened) | 1 cup (2 sticks) |
| Granulated sugar | 1 cup |
| Light brown sugar (packed) | ½ cup |
| Eggs (room temperature) | 2 large |
| Vanilla extract | 2 tsp |
| Marshmallow fluff | 1 jar (7 oz) |
| Semi-sweet chocolate chips | 1 cup |
Tools You’ll Need
You don’t need anything too fancy for this, which is great. A stand mixer helps a lot, but you can definitely do it with a hand mixer and a little bit of muscle.
| Tool | Purpose |
|---|---|
| Stand Mixer or Hand Mixer | For creaming butter |
| Large Bowl | For dry ingredients |
| Medium Bowl | For wet ingredients |
| Whisk or Sifter | To mix dry stuff |
| Rubber Spatula | For scraping the bowl |
| Baking Sheets | For baking, obviously |
| Parchment Paper | Prevents sticking |
| Cookie Scoop | For even cookies |
How to Make Chocolate Marshmallow Swirl Cookies
This is where the magic happens. Just follow along, and don’t rush the chilling step. It feels like waiting, but it’s the secret to thick, chewy cookies that don’t spread into flat discs.
Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, and salt. This just makes sure everything is mixed up evenly before it hits the wet ingredients. Set it aside.
Step 2: In your big mixer bowl, beat the softened butter with both the white and brown sugars for about 2-3 minutes. You want it to look light and fluffy. (This step whips air into the dough, which is key for a good texture).
Step 3: Add the eggs one at a time, mixing well after each one. Then, mix in the vanilla extract. Scrape down the sides of the bowl with your spatula to make sure it’s all combined.
Step 4: Slowly add the dry ingredients to the wet ingredients in a few batches. Mix on low speed just until you can’t see any more flour streaks. (Don’t overmix, or your cookies will get tough).
Step 5: Stir in the chocolate chips by hand with your spatula.
Step 6: Now for the swirl. Drop big spoonfuls of the marshmallow fluff over the top of the cookie dough. Use your spatula to gently fold the fluff into the dough just 2 or 3 times. You want big ribbons of white, not a gray, mixed-in mess.
Step 7: Cover the bowl with plastic wrap and chill the dough in the fridge for at least one hour. Seriously, don’t skip this. It’s the most important step.
Step 8: When you’re ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 9: Use a cookie scoop to make dough balls about 1.5 tablespoons in size. Place them a couple of inches apart on the baking sheets.
Step 10: Bake for 10-12 minutes. The edges should look set, but the centers will still be a little soft. That’s what you want. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Pro Tips
I’ve made these cookies more times than I can count, and I’ve learned a few things.
- Use Marshmallow Fluff, Not Marshmallows. Mini marshmallows sound like a good idea, but they melt and disappear, leaving weird holes in your cookies. Marshmallow fluff (or crème) is stable enough to create those beautiful, gooey swirls.
- Don’t Over-Swirl. The biggest mistake people make is trying to mix the marshmallow fluff in completely. You have to be gentle. Fold it in just two or three times. You should see big, distinct streaks of white in the dark dough. If it starts turning gray, you’ve gone too far.
- Underbake Them Slightly. The cookies will continue to bake on the hot pan after you pull them out of the oven. If you wait until they look totally done, they’ll be hard as rocks once they cool. Pull them out when the centers still look a tiny bit gooey. Trust me on this.
Substitutions and Variations
It’s fun to play around with recipes. Here are a few ideas if you want to switch things up or have different ingredients on hand.
| Ingredient | Substitution Idea |
|---|---|
| Chocolate Chips | White or milk chocolate chips |
| Light Brown Sugar | Dark brown sugar |
| Espresso Powder | Skip it if you must |
| All-purpose flour | 1-to-1 gluten-free blend |
You could also add a half cup of chopped nuts, like pecans or walnuts, when you add the chocolate chips. Or sprinkle a little bit of flaky sea salt on top right when they come out of the oven.
Leftovers and Storage
If you have any left (which is a big “if”), store them in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days. You can also put a slice of sandwich bread in the container with them—it sounds weird, but it helps keep them soft.
FAQ Section
Q1. My marshmallow fluff disappeared. What did I do wrong?
Ans: You probably used mini marshmallows instead of fluff, or you overmixed the fluff into the dough. Be very gentle when you fold it in.
Q2. Can I freeze this cookie dough?
Ans: Yes. Scoop the dough balls onto a baking sheet, freeze them until solid, then transfer them to a freezer bag. You can bake them right from frozen; just add 2-3 extra minutes to the baking time.
Q3. Why did my cookies spread out so much?
Ans: You most likely skipped the chilling step. Chilling the dough solidifies the butter, which keeps the cookies from spreading into thin, crispy pancakes.
Wrapping Up
That’s really all there is to it. These cookies look super impressive, but they’re not that hard to make once you know the secret to the swirl. They are perfect for when you need a serious chocolate fix.
Now go give them a try. I’d love to hear how they turn out for you. If you have any questions or discover a fun new variation, drop a comment below and let me know.