The Art of Ultimate Handmade Chocolate Marshmallow Swirl Cookie Perfection

Perfect Dough Consistency Mastery

Master the technique of creating chocolate cookie dough with ideal texture for swirling and baking.

Marshmallow Swirl Excellence

Learn the skill of creating smooth marshmallow mixture that swirls beautifully without being too thin.

Swirl Pattern Perfection

Perfect the method of creating attractive swirl patterns that showcase both chocolate and marshmallow.

Baking Timing Technique

Master the art of achieving perfect texture balance with chewy centers and crispy edges.

Cooling and Storage Strategy

Learn optimal cooling and storage methods for maintaining ideal cookie texture and marshmallow consistency.

Chocolate Marshmallow Cookie Mastery Secrets for Perfect Swirl and Texture

Butter Temperature: Use properly softened butter for best creaming and cookie texture development.

Cocoa Quality: Use high-quality unsweetened cocoa powder for richest chocolate flavor intensity.

Marshmallow Consistency: Ensure marshmallow swirl is smooth but not too thin for proper distribution.

Baking Time: Slightly underbake cookies for chewy centers while maintaining crispy edges.

Cooling Process: Let cookies cool on baking sheet first to prevent breaking and maintain shape.

Storage Method: Store in airtight container with parchment between layers to prevent sticking.

Handmade Chocolate Marshmallow Swirl Cookies with Gooey Centers and Crispy Edges

Name: Handmade Chocolate Marshmallow Swirl Cookies with Gooey Centers and Crispy Edges
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 24 cookies
Cuisine: American
Ingredients: For the Chocolate Cookie Base:; 2.25 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup butter, softened; For the Cookie Sweeteners:; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 2 large eggs; 2 teaspoons vanilla extract; For the Marshmallow Swirl:; 1 cup marshmallow fluff; 2 tablespoons butter, melted; 1 teaspoon vanilla extract; 2 tablespoons powdered sugar; For the Chocolate Elements:; 1.5 cups semi-sweet chocolate chips; 1/2 cup dark chocolate chunks; 2 tablespoons mini chocolate chips; For the Texture Enhancers:; 1/4 cup mini marshmallows; 2 tablespoons espresso powder; 1 tablespoon corn syrup; For the Flavor Boosters:; 1/2 teaspoon almond extract; 1/4 teaspoon cinnamon; Pinch of sea salt for topping; For the Binding Agents:; 2 tablespoons milk

The ultimate chocolate cookie experience featuring rich chocolate dough swirled with creamy marshmallow filling and studded with chocolate chips. This indulgent cookie masterpiece combines the deep cocoa flavor of fudgy brownies with the sweet, gooey texture of toasted marshmallows, creating unforgettable treats that deliver the perfect balance of chewy centers and crispy edges. Perfect for special occasions, bake sales, or whenever you crave the perfect combination of chocolate and marshmallow flavors in a homemade cookie that rivals any bakery creation.

Prep Time

30 Minutes

Cook Time

12 Minutes

Total Time

42 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Chocolate Cookie Base:

2.25 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

For the Cookie Sweeteners:

1 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

For the Marshmallow Swirl:

1 cup marshmallow fluff

2 tablespoons butter, melted

1 teaspoon vanilla extract

2 tablespoons powdered sugar

For the Chocolate Elements:

1.5 cups semi-sweet chocolate chips

1/2 cup dark chocolate chunks

2 tablespoons mini chocolate chips

For the Texture Enhancers:

1/4 cup mini marshmallows

2 tablespoons espresso powder

1 tablespoon corn syrup

For the Flavor Boosters:

1/2 teaspoon almond extract

1/4 teaspoon cinnamon

Pinch of sea salt for topping

For the Binding Agents:

2 tablespoons milk

1 tablespoon heavy cream

For the Optional Additions:

1/2 cup chopped walnuts

1/4 cup graham cracker crumbs

2 tablespoons coconut flakes

For the Baking Preparation:

Parchment paper

Cookie scoops

Cooling racks

For the Finishing Touches:

Extra mini marshmallows

Melted chocolate for drizzling

Coarse sea salt

For the Equipment Needs:

Stand mixer or hand mixer

Large mixing bowls

Cookie sheets

Wire cooling racks

Instructions

Preheat oven to 375°F and line cookie sheets with parchment paper for easy removal.

In medium bowl, whisk together flour, cocoa powder, baking soda, and salt thoroughly.

Set dry ingredient mixture aside while preparing wet ingredients for optimal blending.

In large mixing bowl, cream softened butter with granulated and brown sugars until fluffy.

Beat butter mixture for 3-4 minutes until light, airy, and significantly increased in volume.

Add eggs one at a time, beating well after each addition for proper incorporation.

Mix in vanilla extract and almond extract until evenly distributed throughout mixture.

Add espresso powder and corn syrup to enhance chocolate flavor depth significantly.

Gradually add flour mixture to butter mixture, mixing just until combined to prevent toughness.

Fold in chocolate chips and dark chocolate chunks, distributing evenly throughout dough.

For marshmallow swirl, combine marshmallow fluff with melted butter in separate bowl.

Add vanilla extract and powdered sugar to marshmallow mixture, stirring until smooth.

Add milk and heavy cream to marshmallow mixture for proper consistency and spreadability.

Using cookie scoop, portion dough into 2-tablespoon sized balls on prepared cookie sheets.

Make small indentation in center of each cookie dough ball with thumb or spoon.

Fill each indentation with generous teaspoon of marshmallow swirl mixture.

Use knife or toothpick to create swirl pattern through marshmallow and chocolate dough.

Top each cookie with few mini marshmallows and mini chocolate chips for extra indulgence.

Sprinkle tops lightly with pinch of sea salt for flavor contrast and gourmet touch.

Bake cookies for 10-12 minutes until edges are set but centers still look slightly underdone.

Remove from oven when cookies appear just set around edges but soft in centers.

Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.

Allow cookies to cool completely to let marshmallow swirl set properly for best texture.

For extra indulgence, drizzle cooled cookies with melted chocolate in decorative pattern.

Add final sprinkle of sea salt and mini marshmallows while chocolate drizzle is still wet.

Store cookies in airtight container at room temperature to maintain optimal texture.

Serve cookies within 3-4 days for best flavor and texture combination.

Warm slightly in microwave for 10-15 seconds to restore gooey marshmallow centers.

Handmade Chocolate Marshmallow Swirl Cookies with Gooey Centers and Crispy Edges

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Handmade Chocolate Marshmallow Swirl Cookie Perfection

Handmade Chocolate Marshmallow Swirl Cookies with Gooey Centers and Crispy Edges

Ingredients

Instructions