Gooey Chocolate Marshmallow Swirl Cookies

These gooey chocolate marshmallow swirl cookies are rich, soft, and deeply chocolatey with pockets of melted marshmallow running through every bite. The texture is fudgy in the centre with lightly crisp edges, and the flavour balances dark cocoa with sweet vanilla marshmallow. This is an easy, no-fuss bake that suits beginners and confident bakers alike. From start to finish, they are ready in about 35 minutes.

Ingredients

For the cookie dough

• 115 g unsalted butter, softened
• 150 g light brown sugar
• 50 g caster sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 180 g plain flour
• 40 g cocoa powder
• 1 tsp baking soda
• 0.5 tsp fine sea salt

For the swirl and mix-ins

• 150 g dark chocolate chips
• 120 g mini marshmallows

Method

Oven preparation

1. Preheat the oven to 180°C or 160°C fan.
2. Line two large baking trays with baking parchment and set aside.

Mixing the dough

1. In a large bowl, cream the softened butter, light brown sugar, and caster sugar until pale and fluffy.
2. Beat in the egg and vanilla extract until fully combined.
3. Sift in the flour, cocoa powder, baking soda, and salt.
4. Mix gently until a thick, smooth dough forms.
5. Fold in the dark chocolate chips, followed by most of the marshmallows, keeping a small handful aside.

Shaping and baking

1. Scoop tablespoons of dough and roll lightly into balls.
2. Place on the prepared trays, spacing them well apart.
3. Press a few of the reserved marshmallows into the tops for a visible swirl.
4. Bake for 10 to 12 minutes until the edges are set and the centres still look soft.

Cooling and finishing

1. Leave the cookies on the tray for 10 minutes to firm up.
2. Transfer carefully to a wire rack to cool completely.
3. The centres will stay soft and gooey as they cool.

Tips

Why did my cookies spread too much?

Soft butter is essential, but if it is overly warm, the dough will spread. Chill the dough for 15 minutes before baking if your kitchen is warm.

How do I keep the marshmallows gooey and not burnt?

Press some marshmallows into the dough after shaping, not mixed entirely through. This helps them melt gently without browning too fast.

Can I make the cookies extra thick?

Yes. Chill the shaped dough balls for 20 minutes before baking and do not flatten them.

How do I get a stronger chocolate flavour?

Use a high-quality cocoa powder and dark chocolate chips with at least 60 percent cocoa solids.

Serving Suggestions

• Serve warm with a glass of cold milk
• Pair with vanilla ice cream for a dessert plate
• Add to a cookie box or bake sale selection

Storage

Room temperature

Store in an airtight container for up to 3 days. Place baking parchment between layers to prevent sticking.

Refrigerator

Refrigeration is not recommended as it firms up the cookies and reduces the gooey texture.

Freezing

Freeze baked cookies for up to 2 months. Thaw at room temperature and warm briefly before serving.

Nutrition

• Calories: 210 kcal
• Carbohydrates: 28 g
• Protein: 3 g
• Fat: 10 g
• Saturated fat: 6 g
• Sodium: 140 mg

Values are estimates and may vary based on ingredients used.

FAQs

Can I use large marshmallows instead of mini ones?

Yes. Chop them into small pieces so they melt evenly and distribute well.

Can I make the dough ahead of time?

Yes. The dough can be chilled for up to 24 hours. Let it sit at room temperature for 10 minutes before baking.

Why are my cookies dry?

Overbaking is the most common cause. Remove them while the centres still look slightly underbaked.

Can I use milk chocolate instead of dark chocolate?

You can, but the cookies will be sweeter. Dark chocolate balances the marshmallow best.