Introduction
The Chocolate Marshmallow Swirl Cookie is the ultimate fusion dessert—combining the rich, fudgy density of a perfect chocolate cookie with the warm, gooey delight of toasted marshmallows. These cookies are more than just a treat; they are an experience. They capture the nostalgic essence of a s’more but deliver it in a soft, chewy, handheld form, making them a sensational addition to any holiday platter or cozy evening gathering. Originating from the desire to elevate the standard chocolate cookie, this recipe achieves a beautiful visual swirl and an unparalleled textural contrast that makes them truly special.
Ingredients
- 1 ½ cups (180g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder (Dutch process preferred)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225g or 2 sticks) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (approx. 100g) mini marshmallows, or large marshmallows cut into quarters
Step-by-step Preparation
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Tip: Sifting the cocoa powder prevents lumps and ensures even color distribution in the dough.
- In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy (about 3–4 minutes).
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Tip: Do not overmix the dough once the flour is added; this keeps the cookies tender.
- Scoop the dough (about 2 tablespoons per cookie) onto the prepared baking sheets, leaving about 2 inches between each mound.
- Bake the cookies for 8–9 minutes. The edges should be set, but the centers should still look soft.
- Remove the sheets from the oven. Quickly and gently press 4–5 mini marshmallows (or the equivalent quarters) onto the top of each partially baked cookie.
- Return the cookies to the oven for an additional 2–3 minutes, or until the marshmallows are puffed, golden brown, and delightfully gooey. Caution: Keep a close watch; marshmallows burn quickly!
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows the gooey marshmallow swirl to set.
Nutritional Information
These cookies are a rich dessert designed for indulgence. Per cookie (assuming 20 servings), the approximate nutritional breakdown is 220–250 calories, 12g fat, and 28g carbohydrates (primarily from sugars). While these are not a health food, homemade treats allow you to control the quality of ingredients, ensuring a superior taste compared to store-bought alternatives. Enjoy them in moderation as part of a balanced diet.
Storage
Store cooled Chocolate Marshmallow Swirl Cookies in an airtight container at room temperature for up to 3–4 days. Because the marshmallows tend to firm up quickly once cooled, we recommend warming leftovers slightly. Place a cookie in the microwave for 10–15 seconds to reactivate the gooey center, making them taste fresh from the oven.
Conclusion
The satisfaction of sinking your teeth into a warm, deeply chocolatey cookie contrasted with a cloud of toasted marshmallow is truly unmatched. Serve these cookies alongside a cold glass of milk, a mug of hot cocoa, or crumbled over vanilla bean ice cream for an extra layer of decadence. For a fun variation, try adding a tablespoon of crushed graham crackers to the dough for a full s’mores experience, or sprinkle a pinch of flaky sea salt over the finished marshmallows to enhance the chocolate’s depth.