Soft, fudgy chocolate cookies swirled with gooey marshmallow cream a heavenly mix of chewy and melty textures that make each bite irresistible.

Scale

1 cup unsalted butter, softened

1 cup brown sugar

1/2 cup granulated sugar

2 large eggs

2 tsp vanilla extract

2 cups all-purpose flour

3/4 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup chocolate chips

1/2 cup marshmallow fluff (or marshmallow creme)

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy.

3. Add eggs and vanilla extract; mix until combined.

4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet mixture; mix until just combined.

6. Fold in chocolate chips.

7. Scoop cookie dough (about 2 tablespoons each) and place on baking sheet.

8. Top each cookie with a small swirl of marshmallow fluff.

9. Use a toothpick or knife to gently swirl the marshmallow into the dough.

10. Bake for 9–11 minutes, until edges are set but centers look soft.

11. Cool on baking sheet for 5 minutes before transferring to a rack.

For extra gooey centers, slightly underbake the cookies.

You can freeze unbaked cookie dough balls for up to 2 months.

Try adding crushed graham crackers for a s’mores-style twist!

Keywords: chocolate marshmallow swirl cookies, chewy chocolate cookies, marshmallow cookies, easy baking recipe