Salut les gourmands!
Oh, do I have a treat for you today! Forget everything you think you know about regular chocolate chip cookies. We’re leveling up the comfort food game with my absolute favorite cold-weather bake: Double Chocolate Marshmallow Swirl Cookies. This isn’t just a recipe; it’s a cozy memory in cookie form.
My love affair with this recipe started during a particularly chilly winter, a time when only a seriously gooey bake could chase away the blues. I was trying to recreate the magic of a perfect s’more, but in a less messy, more portable cookie. The key was the marshmallow swirl. Not just mini marshmallows folded in, but a deliberate, creamy swirl that melts and caramelizes on top, sinking into a rich, dark chocolate base. The combination of intense dark chocolate dough and the light, sweet ribbons of marshmallow is utterly addictive—a textural dream of chewy, soft, and impossibly gooey. Trust me, once you taste the richness of the double chocolate combined with the sweetness of the marshmallow, you’ll never look back. Get ready to bake the most heavenly, fudgy, and beautiful cookies you’ve ever made!
👩🍳 Recipe Snapshot & Overview
This recipe is simple to follow, but it delivers results that look and taste like they came from a high-end bakery. Getting the perfect marshmallow swirl takes a gentle hand, but I promise the results are worth it!
| Detail | Time / Level |
| Prep Time | 20 minutes |
| Chill Time | 30 – 60 minutes (Crucial for a chewy cookie!) |
| Bake Time | 10 – 12 minutes |
| Total Time | ~1 hour 15 minutes |
| Portions | 18 – 20 large cookies |
| Difficulty | Easy to Medium |
These chocolate marshmallow swirl cookies are designed to be large, thick, and ultra-chewy. The secret to the rich flavor is using both cocoa powder and melted chocolate chips in the dough—that’s the “double chocolate” magic!
🍫 Ingredients for Double Chocolate Marshmallow Swirl Cookies
To achieve that beautiful texture and deep chocolate flavor, we’re using a combination of pantry staples. Don’t skimp on quality, especially for your cocoa powder!
- Dry Ingredients:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (Dutch process is great for a darker color!)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon espresso powder (Optional, but it deepens the chocolate flavor immensely—it won’t make your cookies taste like coffee!)
- Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- The Goods:
- 1 cup semi-sweet chocolate chips (or chopped dark chocolate)
- 1 cup marshmallow fluff or creme (This is for the swirl!)
📝 Step-by-Step Preparation
Follow these steps closely for the perfect thick, chewy base for your marshmallow swirl cookies.
Step 1: Prep the Dry and Wet Mixes
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder (if using). Set aside.
- In a separate large mixing bowl, cream the butter and both sugars using an electric mixer until the mixture is light and fluffy—about 3-4 minutes. This incorporates air, which is essential for a soft cookie.
- Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
Step 2: Form the Chocolate Dough
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together. Do not overmix! Overmixing develops the gluten and leads to tough, cakey cookies. We want chewy.
- Gently fold in the 1 cup of chocolate chips with a spatula.
- Chill Time is Key! Scoop your cookie dough into balls (about 3 tablespoons each) and place them on a plate or lined baking sheet. Pop them into the fridge for at least 30 minutes. This prevents spreading and keeps the cookies thick and chewy.
Step 3: Create the Signature Swirl
- Take the chilled dough balls and place them on the prepared baking sheets, leaving about 2 inches between them.
- Using a small spoon or a clean hand, press a small, shallow indent into the center of each cookie dough ball.
- Spoon about 1 teaspoon of the marshmallow fluff into the center indent of each cookie.
- Using a toothpick or a butter knife, gently swirl the marshmallow fluff into the chocolate dough, creating beautiful ribbons. The goal is to marble it—don’t fully mix it in!
Step 4: Bake and Finish
- Bake for 10-12 minutes. The edges should look set, but the center should still look slightly soft and gooey.
- Remove from the oven and, here’s my Petit conseil pro: if you want perfectly round cookies, immediately place a large cookie cutter (larger than the cookie) around each hot cookie and gently swirl it to nudge the edges into a neat circle.
- Let the Double Chocolate Marshmallow Swirl Cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart and finishes the baking process beautifully.
🌟 Petit conseil pro: Achieving Maximum Gooeyness
The secret to truly standout cookies is a few simple tricks:
- The Marshmallow Fluff Hack: Always use marshmallow fluff or creme for the swirl, not chopped-up large marshmallows. Fluff melts more consistently and creates that beautiful, soft ribbon effect. If you only have large marshmallows, melt them in a double boiler until smooth and let them cool slightly before swirling.
- Espresso Powder is Non-Negotiable: Seriously, I always add 1 teaspoon of high-quality espresso powder to any chocolate baked good. It doesn’t add a coffee taste; it simply elevates and deepens the existing chocolate notes, making the cookies taste richer and more decadent.
- Don’t Overbake: These cookies are meant to be soft and fudgy. If the marshmallow looks perfectly golden and the edges are set, take them out! They will continue to cook on the hot baking sheet.
☕ Accompagnements Suggérés
A decadent cookie deserves an equally satisfying partner! My favorite ways to serve these Chocolate Marshmallow Swirl Cookies include:
- A Tall Glass of Milk: Nothing beats the classic combination. The cold, crisp milk is the perfect counterpoint to the warm, gooey marshmallow and chocolate.
- Hot Chocolate or Mocha: Double down on the cozy factor! Dip your cookie into a warm mug of homemade hot chocolate or a frothy mocha for the ultimate winter treat.
- Vanilla Bean Ice Cream: For an incredible dessert, sandwich a scoop of high-quality vanilla bean ice cream between two cookies. Instant cookie-s’more ice cream sandwich!
- A Pinch of Flaky Sea Salt: If you love the “salted caramel” concept, sprinkle a tiny pinch of flaky sea salt (like Maldon) over the top of the cookies right after they come out of the oven. It perfectly cuts the sweetness and enhances the chocolate.
🎉 Conclusion & Final Thoughts
What a journey! These Double Chocolate Marshmallow Swirl Cookies are truly a testament to simple, delicious baking that brings big smiles. The intense chocolate flavor and the ribbon of gooey, caramelized marshmallow make them impossible to resist. They are perfect for holiday trays, cozy movie nights, or just a treat to brighten up a Tuesday.
À vos tabliers! I am so excited for you to try this recipe. Did you use marshmallow fluff or melted marshmallows? Did you try the espresso powder? I want to hear all about your experience, especially if you added any fun mix-ins like nuts or a dash of cinnamon!
Leave your comments, tips, and photos below. Let’s share the cookie love!
Bon appétit!