The Art of Chocolate Marshmallow Cookie Perfection

Creaming Perfection

Learn the proper technique for creaming butter and sugar to incorporate air, creating cookies with the ideal tender-crisp texture and proper spread.

Dough Consistency

Master the art of mixing just until combined to avoid tough, overdeveloped gluten while ensuring all ingredients are properly incorporated.

Marshmallow Preparation

Discover how to achieve the perfect pipeable consistency for marshmallow that holds its shape during baking yet creates beautiful swirls.

Swirling Technique

Perfect the delicate balance of creating visible swirl patterns without overmixing, preserving the stunning visual contrast between chocolate and marshmallow.

Timing and Temperature

Understand the precise baking window that transforms cookie dough into perfectly soft-centered, slightly crisp-edged treats with set marshmallow swirls.

Mastering the Perfect Marshmallow Swirl

Cocoa Quality: Use Dutch-process cocoa powder for a deeper, more complex chocolate flavor with less acidity compared to natural cocoa powder.

Temperature Matters: Ensure butter and eggs are at room temperature for better incorporation and a smoother dough texture that bakes more evenly.

Swirl Technique: Create the swirl pattern gently with just 2-3 strokes - over-swirling will muddy the colors and lose the beautiful contrast.

Storage Solution: Store cookies in an airtight container at room temperature for up to 5 days, or freeze unbaked dough balls for up to 3 months.

Customization Options: Add a pinch of espresso powder to intensify the chocolate flavor, or use mini marshmallows pressed into the dough as an alternative.

Baking Perfection: Slightly underbake these cookies for the softest, chewiest texture - they should look barely set in the center when you remove them.

Ultimate Chocolate Marshmallow Swirl Cookies with Rich Cocoa and Fluffy Toasted Marshmallow Swirls

Name: Ultimate Chocolate Marshmallow Swirl Cookies with Rich Cocoa and Fluffy Toasted Marshmallow Swirls
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 cookies
Cuisine: American
Ingredients: For the Chocolate Cookie Base:; 2 cups all-purpose flour; 3/4 cup Dutch-process cocoa powder, sifted; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened to room temperature; 1 cup granulated sugar; 1/2 cup packed light brown sugar; 2 large eggs, room temperature; 2 teaspoons pure vanilla extract; 1 cup semi-sweet chocolate chips; For the Marshmallow Swirl:; 1 1/2 cups marshmallow fluff or cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; For Special Equipment:; Stand mixer or electric hand mixer; Cookie scoop (2 tablespoon size); Piping bag or zip-top bag; Parchment paper or silicone baking mats

The ultimate chocolate marshmallow swirl cookies featuring rich Dutch-process cocoa, premium chocolate chips, and fluffy marshmallow cream. This indulgent cookie combines the deep chocolate richness with the sweet pillowy texture of toasted marshmallow, creating an unforgettable treat that elevates the classic chocolate cookie to extraordinary heights perfect for holiday gatherings, birthday parties, or any time you crave the perfect balance of chocolatey decadence and marshmallow sweetness.

Prep Time

15 Minutes

Cook Time

12 Minutes

Total Time

27 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Chocolate Cookie Base:

2 cups all-purpose flour

3/4 cup Dutch-process cocoa powder, sifted

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs, room temperature

2 teaspoons pure vanilla extract

1 cup semi-sweet chocolate chips

For the Marshmallow Swirl:

1 1/2 cups marshmallow fluff or cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

For Special Equipment:

Stand mixer or electric hand mixer

Cookie scoop (2 tablespoon size)

Piping bag or zip-top bag

Parchment paper or silicone baking mats

Instructions

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the flour, sifted cocoa powder, baking soda, and salt until well combined. Set aside.

In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until light and fluffy.

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated.

Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until no flour streaks remain. Be careful not to overmix.

Fold in the chocolate chips using a spatula until evenly distributed throughout the dough.

In a small bowl, combine the marshmallow fluff, powdered sugar, and vanilla extract, stirring until smooth and slightly loosened for easier piping.

Using a 2-tablespoon cookie scoop, portion the dough and roll into balls, placing them 2 inches apart on the prepared baking sheets.

Transfer the marshmallow mixture to a piping bag or zip-top bag with a small corner cut off. Pipe a spiral of marshmallow on top of each cookie dough ball.

Using a toothpick or skewer, gently swirl the marshmallow into the chocolate dough, creating a marbled pattern. Don't overmix or the swirl effect will be lost.

Bake for 11-13 minutes until the edges are set but the centers still look slightly underdone. The cookies will continue to cook on the hot pan.

Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The marshmallow will set as it cools.

Ultimate Chocolate Marshmallow Swirl Cookies with Rich Cocoa and Fluffy Toasted Marshmallow Swirls

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Chocolate Marshmallow Cookie Perfection

Ultimate Chocolate Marshmallow Swirl Cookies with Rich Cocoa and Fluffy Toasted Marshmallow Swirls

Ingredients

Instructions