Honey Marshmallow Crème Swirl Dark Chocolate Chunk Cookies

September 19, 2014

honey marshmallow crème swirl dark chocolate chunk cookies | une gamine dans la cuisine


Their summer romance
over, the lovers
still cling
to each other

the way the green
leaves cling 
to their trees 
in the strange heat

of September, as if
this time
there will be
no autumn.
                             ~ Linda Pastan, from "The Months"     

September drifts through the year like a distracted moth. It's a manic 30 days and I often find myself equally disoriented. It feels as though I'm trudging through an ethereal bayou; unfulfilled hopes are willingly tangled in summer's beckoning reeds as idealistic eyes catch the first willowy blush of leaves and the promise of a new chapter. My heart can't process which season, what ambiance, it wants to embrace.

This hungry fidgeting month, with its quiet longing for a place to land, still manages to put on a marvelous show year after year. September hides her sorrow behind a sweet honeycrisp breeze and smoldering sunsets. Her rain, though not as verdant and lush as June's, is soft and cosy and drips with moss covered sylvan aromas. I empathize with my mercurial birth month, we're so very much alike with our unquenchable ache for the intangible (and stubborn reticence to simply reach for errant helpful branches).

We're also, apparently, besotted with honey. September is National Honey month! I don't bake about it often but honey is an infinite source of comfort + pleasure. It's been a warm, edible blanket since early childhood days spent with Winni-the-Pooh (and my beloved Eeyore!).

salted dark chocolate chunk cookies with honey marshmallow fluff | une gamine dans la cuisine
honey marshmallow crème swirl dark chocolate chunk cookies | une gamine dans la cuisine

The marshmallow crème was made without a planned destiny. I toyed with the idea of using it on my birthday cake (which has yet to be made, even though the date has passed), but thoughts of cookies, particularly chocolate chunk cookies, have been tiptoeing on my taste buds for several weeks. The fates were deviously kind when they whispered in my ear to combine mallow + cookies.

Almost every recipe for marshmallow crème calls for corn syrup so I crossed my fingers that honey would yield the same fluffy texture and satin smooth appearance (it did. It. So. Did!!). If you're not uncomfortable using a candy thermometer, the crème is relatively easy to conjure up. The cookies only require about a half batch of marshmallow so I highly *highly* recommended making fluffernutters. When you try the toothsome sandwich with homemade marshmallow fluff, you will float off the ground in a trance-like state of blissful euphoria.

It took a few tasty attempts but I finally achieved the ideal crème "swirl." As indicated in the recipe, try to avoid over-stirring the marshmallow into the cookie dough. I also dolloped a small amount of crème onto each cookie just before baking; at this point you can either leave one splendid clump or gently swirl the marshmallow into the lucky cookies (both renditions were deliriously scrumptious!).

I'm still thinking (too?) deeply on a birthday cake; stay tuned. ; )

honey marshmallow crème | une gamine dans la cuisine

honey marshmallow crème swirl dark chocolate chunk cookies
makes about 24-27 cookies

marshmallow fluff {adapted from Chow}
2 room temp. egg whites
1/2 cup honey
1/4 cup water
3/4 cup granulated sugar
1/4 teaspoon table salt
1/2 teaspoon pure almond extract

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.)

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.

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.

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.}

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 cup dark brown sugar, tightly packed
2 egg yolks
1 egg
1/2 teaspoon almond extract
12 ounces dark chocolate, chopped (I used a mix of chopped chunks and chips)
about 1/2 batch of marshmallow fluff (recipe above
sea salt (for sprinkling)

In a medium-size bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.

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.

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. 

Preheat oven to 375 F. Line baking sheets with parchment paper.

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.

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.

Remove sheet from oven and allow cookies to rest for about 8-10 minutes or until firm enough to transfer to cooling rack.

Use remaining marshmallow fluff  to make sandwich cookies, or combine with peanut butter to create fluffernutters!!

honey marshmallow crème swirl dark chocolate chunk cookies | une gamine dans la cuisine


  1. Oh gosh oh gosh oh gosh. I can't contain my excitement -- everything about this is beyond sublime. I love that you replaced corn syrup with honey and got such dreamy results! And to put the marshmallow fluff in chocolate chip cookies was nothing short of genius. Utter perfection, Valerie!

    1. Thanks, Cynthia!! I'll send over a dozen in exchange for two of your cheddar brown butter apple crumbles. :D

  2. How perfect to ring in another spectacular year. Happy belated birthday!!! I have been on a marshmallow bender, oh the fluffiness of yours. I was planning a quiet weekend with me and and a bowl of cookie dough, but now I need the fluff in it.

    1. Thank you, Gina! Yes. Yes, fluff is most definitely if cookie dough consumption is going to take place. xo

  3. Gorgeous cookies, Valerie. And happy belated birthday! I'm looking forward to that cake, whenever it comes.

    1. Thanks, Beth! I'm looking forward to it as well. :p

  4. I love September and fall. It is such a romantic season.

    Wonderful cookies! Quite addictive I'm sure.



  5. I really do love the unique twists in all of your recipes so please PLEASE consider including grams in your posts. If Alice Medrich is a convert to weights, we Brits can't be all that crazy!

    1. Claire, I do have a tiny handful of recipes measured out in grams.
      I would love to do more but sometimes my scale is fickle (and my counter forever cooked!). I'd rather err on caution's side. Having said that, I will *try* to make more gram-loving recipes in the future. :-)

  6. Just came across your site. Everything is gorgeous! And these cookies look insane. Pinned!

    1. Thank you, for the lovely compliment & the Pin!! xo

  7. These are pretty much my dream cookies. They look so incredibly delicious and your photography is beautiful.. pinned!

  8. These cookies are amazing! I'm definitely going to try out this marshmallow creme with honey...

    1. Lauren, I wish I could send you a huge batch! xoxo

  9. What gorgeous cookies! I've got a half-gallon jug of honey that gets little use unless someone is sick (or my son requests it on top of his yogurt), and never would've thought to make marshmallow fluff with it! How genius! And I bet it makes the BEST fluffernutters. :)

    1. Thank you, Rachel! I love honey on my yoghurt too. :) The floral honey marshmallow flavour is head over heels above corn syrup & yes, it makes The best fluffernutters. Ever!!

  10. I love that marshmallow creme swirl, what a delight! I've always wanted to make marshmallow creme with honey - glad to know it works so well! :)

    1. Me too, Laura! I'm going to start using honey in place of everything!! :P

  11. A very very happy belated birthday! I hope you had a wonderful day. I love the idea of these cookies and that honey marshmallow; just perfect!

  12. What a fun and unique cookie! I bet they did not last long at your house. The marshmallow creme just puts it over the top.

  13. These are more subtle in appearance than they sound.


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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