Chocolate Marshmallow Swirl Cookies 

These chocolate marshmallow swirl cookies blend rich cocoa-laced dough with gooey marshmallow ribbons for a truly indulgent treat. Familiar ingredients elevate into something special as each chewy cookie reveals a swirl of sweet marshmallow cream. Ideal for parties, family baking, or satisfying chocolate cravings, these cookies deliver on both visual appeal and flavor. Swirls of marshmallow fluff create melty pockets inside every bite. And because the dough requires no complicated chilling or shaping, it’s a satisfying recipe to whip up anytime. The result: soft, chocolatey bliss with every bite. 

Ingredients

• 2 cups (≈ 240 g) all-purpose flour
  
  

• ¾ cup (≈ 75 g) unsweetened cocoa powder
  
  

• ½ teaspoon baking soda
  
  

• ¼ teaspoon salt
  
  

• 1 cup (≈ 225 g) unsalted butter, room temperature
  
  

• 1½ cups (≈ 300 g) granulated sugar
  
  

• 2 large eggs, room temperature
  
  

• 2 teaspoons vanilla extract
  
  

• 1 cup marshmallow fluff or spreadable marshmallow cream
  
  

Directions

1. Preheat your oven to 350 °F (175 °C). Line baking sheets with parchment paper.
   
   

2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside
   
   

3. In a large bowl, cream butter and sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, beating well after each, then stir in vanilla.
   
   

4. Gradually mix the dry ingredients into the wet until just combined. Avoid overmixing.
   
   

5. Chill dough if sticky or warm—about 30–60 minutes helps control spreading.
   
   

6. Scoop dough into ~1 ½ Tbsp balls and place 2 inches apart on baking sheets. Using a thumb or back of spoon, create a shallow indent in each.
   
   

7. Place a teaspoon of marshmallow fluff into each indent, then use a toothpick or skewer to swirl it lightly into the dough, creating visible streaks.
   
   

8. Bake for 10–12 minutes, edges firm but center slightly soft. For extra gooeyness, add more fluff atop halfway through baking.
   
   

9. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack to finish cooling.
   
   

Nutrients

(Approximate per cookie; varies by size and fluff amount)

• Calories: ~200–220 kcal
  
  

• Fat: ~10–12 g
  
  

• Carbohydrates: ~25–30 g (mostly sugars)
  
  

• Protein: ~2–3 g
  
  

• Sodium: ~100–120 mg