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Handmade Chocolate Marshmallow Swirl Cookies

Rich, dark double-chocolate cookies featuring gooey pockets of swirled, caramelized marshmallow for a decadent homemade treat.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Home Baking
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Rich Chocolate Dough
  • 2 cups all-purpose flour
  • 0.75 cup unsweetened cocoa powder Dutch-process preferred
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter 2 sticks, softened
  • 1 cup packed light brown sugar
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
Marshmallow Swirl
  • 1.5 cups large marshmallows cut in half
  • 0.25 cup thick chocolate ganache optional, for swirling

Equipment

  • Mixing bowls
  • Baking sheets
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Whisk flour, cocoa powder, baking soda, and salt in a medium bowl.
  2. Cream softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla.
  3. Gradually add dry ingredients to wet, mixing only until just combined. Chill dough for at least 30 minutes.
  4. Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheets, leaving 2 inches between each. Bake for 8-9 minutes.
  5. Remove cookies from oven. Press 2-3 marshmallow halves onto each cookie. Drizzle with optional thick chocolate ganache.
  6. Return to oven and bake for another 2-3 minutes, until marshmallows are melted and slightly golden-brown and gooey.
  7. Immediately after removing, gently use a spoon to swirl the melted marshmallow (and ganache) across the top of the cookie, creating the signature pattern and heavy viscous consistency.
  8. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The marshmallow will set into a thick, chewy texture.

Notes

Under-baking the cookie base is key to moisture. Ensure the dough is chilled to prevent excessive spreading. For the best gooey texture, serve slightly warm or at room temperature.