Honey Marshmallow Crème Swirl Dark Chocolate Chunk Cookies

By • September 21, 2014 0 Comments

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Author Notes: dark chocolate chunk cookies with a flurry of honey marshmallow crème Valerie


Makes 24-27 cookies

honey marshmallow crème

  • 2 egg whites, room temp.
  • 1/2 cup honey
  • 1/4 cup water
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon almond extract


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temp.
  • 1 cup dark brown sugar, tighly packed
  • 2 egg yolks
  • 1 egg
  • 1/2 teaspoon almond extract
  • 12 ounces dark chocolate, chopped
  • 1/2 batch honey marshmallow crème (recipe above)
  • 1/2 tablespoon sea salt, for sprinkling
  1. Prepare honey marshmallow crème; place egg whites in bowl of a stand mixer. Using the whisk attachment, beat on med-high speed until soft peaks form; set aside. (Leave everything attached, you will be using the mixer again.)
  2. In a medium-size heavy-bottom saucepan, combine honey, water, sugar, and salt. Bring to a boil, stirring just till sugar has dissolved. Cook till mixture reaches 240 F. on a candy thermometer.
  3. Set stand mixer on low speed. Slowly drizzle about 2-3 Tablespoons of the cooked sugar mixture into egg whites. Continue slowly streaming in hot sugar mixture (don't add too much at once or the egg whites will scramble). When all the sugar has been added, increase mixer to med-high speed and whip until marshmallow fluff is stiff + glossy (about 5-8 minutes). Add almond extract and beat to combine.
  4. Cover bowl tightly or place in airtight container, refrigerate until ready to use. {Note; well covered, the marshmallow fluff can be stored about five days in fridge.}
  5. Prepare cookie dough; in a medium-size bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.
  6. In the bowl of a stand mixer, fitted with paddle attachment, beat together the butter and sugar until creamy + smooth (about 5 minutes on medium speed). Add egg yolks and egg, one at a time, beating for about one minute after each addition - scrape down sides of the bowl as needed. Add almond extract and beat till combined. On low speed, beat in the flour mixture until just blended (try not to overmix). Remove paddle attachment and use a large rubber spatula or wooded spoon to stir in chopped chocolate.
  7. Remove marshmallow fluff from fridge and add about half to the cookie dough. Gently fold fluff into the dough but do not overmix, you want to see the fluff peeking through the dough. Cover bowl and refrigerate overnight, or for at least 8 hours. Cover remaining marshmallow fluff for later use.
  8. Preheat oven to 375 F. Line baking sheets with parchment paper.
  9. For each cookie measure out a rounded Tablespoonful of dough. Arrange cookies on prepared sheet, allowing for about 1 1/2-inches of spreading room. Use the bottom of a measuring teaspoon to make a small indentation in each cookie (don't go all the way through to the bottom). Dollop a small amount of reserved marshmallow fluff into each indentation. {Note; at this point you can either leave the clump of fluff atop cookies, or use a small offset spatula to gently swirl it through the dough.} Sprinkle cookies with a little bit of sea salt.
  10. Bake 10-12 minutes or until edges are just beginning to turn golden brown. Do Not Overbake. Even though they appeared slightly underbaked at first, my cookies were perfect after 10 minutes.
  11. Remove sheet from oven and allow cookies to rest for about 8-10 minutes or until firm enough to transfer to cooling rack. {{Note; use remaining marshmallow fluff to make sandwich cookies, or combine with peanut butter to create fluffernutters!!}}

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