A single butter-sugar dough is divided in half. Cocoa goes into one half; marshmallow creme with a little extra flour goes into the other, which is the pale part of the spiral.
After thirty minutes of chilling, small pieces of each are pressed together and rolled lightly, just enough for the colours to twist around each other without blending.
How to Make It
Dry mix
Whisk the 1 3/4 cups flour, baking soda and salt.
Dough made
Beat the butter and sugar until creamy, then beat in the egg and vanilla. Mix in the dry ingredients.
Dough split
Divide the dough in half. Mix the cocoa into one half. Mix the marshmallow creme and 2 tbsp flour into the other half.
Chilled
Chill both doughs 30 minutes.
Swirled
Pinch off small pieces of each dough, press them together and roll lightly so the colours spiral without fully blending. Arrange on lined sheets.
Baked
Bake at 350°F for 10 to 12 minutes until the edges are set. Cool on the sheet 5 minutes before moving.
One Dough, Two Halves
The base dough is divided equally before flavouring.
- Cocoa halfHalf the dough + 1/3 cup cocoa
- Marshmallow halfHalf the dough + 1/3 cup creme + 2 tbsp flour
Equal halves give an even two-colour spiral.
Ingredient Notes
- Marshmallow creme
- A third of a cup, mixed into the pale half only.
- Unsweetened cocoa powder
- A third of a cup, mixed into the other half.
- Extra flour
- Two tablespoons, to firm up the pale dough.
Success Tips
- Keep the two doughs in separate bowls in the fridge so they chill evenly.
- Stop rolling as soon as a spiral shows on the top.
- Let the cookies firm on the sheet before lifting; they are soft when hot.
Why This Recipe Works
- Starting from one dough means both halves bake at the same rate.
- The extra flour firms up the soft marshmallow half so it holds a line.
- Chilling stops the two colours smearing as they are pressed together.
- Rolling lightly keeps a spiral instead of a brown blur.
Serving Ideas
Arrange swirl-side up on a plate so the pattern shows.
Storage and Reheating
Refrigerate
Store in an airtight tin at room temperature for a few days.
Frequently Asked Questions
Are there whole marshmallows in them?
No. The marshmallow creme is mixed into the pale dough that forms the swirl.
Why chill the dough?
Thirty minutes firms both halves so the colours stay apart.
