Chocolate Marshmallow Swirl Cookies Recipe

If you have a sweet tooth that craves something both chocolatey and delightfully gooey, you’re in for a treat with this Chocolate Marshmallow Swirl Cookies Recipe. I absolutely love this recipe because it’s like a cozy hug in cookie form—rich cocoa, sweet melty marshmallows, and that swirled marshmallow fluff magic baked right in. Trust me, once you try these, your snack game will never be the same. Keep reading to learn how to nail this treat with ease and a little bit of fun!

this Recipe

Ingredients You’ll Need

All the ingredients here strike the perfect balance of flavor and texture. These staples come together so well: the cocoa makes the base rich without overpowering, and marshmallows bring that soft, sweet surprise you’ll find yourself reaching for again and again.

• All-purpose flour: This forms the foundation of the cookie—make sure it’s fresh for best texture.
• Unsweetened cocoa powder: I prefer Dutch-processed for a smoother, less acidic chocolate bite.
• Baking soda: This gives your cookies the right lift and softness.
• Salt: Just a pinch amps up all the chocolatey goodness.
• Butter (softened): Room temperature butter helps create a tender crumb and that perfect chew.
• Brown sugar: Packed for moisture and deep caramel notes that contrast nicely with the cocoa.
• Granulated sugar: Adds lovely sweetness and structure—don’t swap this one out!
• Large eggs: Make sure they’re at room temp to mix in smoothly without curdling.
• Vanilla extract: The secret weapon for rich flavor depth.
• Mini chocolate chips (optional): Because who doesn’t want a little extra chocolate punch?
• Mini marshmallows (lightly dusted with powdered sugar): Dusted to keep them from sticking together and to the dough.
• Marshmallow fluff: The crowning glory—adds that iconic swirl and gooey finish.
• Powdered sugar: For dusting those mini marshmallows and helping everything blend flawlessly.

Variations

I love how versatile the Chocolate Marshmallow Swirl Cookies Recipe is—once you get the base down, it’s all about customizing to your taste. I’ve played around with everything, so feel free to make this your own little masterpiece.

• Add nuts: I sometimes toss in chopped toasted pecans or walnuts for added crunch that contrasts nicely with the soft marshmallows.
• Dairy-free swap: Using a dairy-free butter and vegan marshmallow fluff works great if you need to keep things allergy-friendly.
• Spicy kick: A pinch of cayenne or cinnamon in the dough adds a warm spice that warms the chocolate and marshmallow combo beautifully.
• Peanut butter twist: Swirl your favorite peanut butter along with the marshmallow fluff for a nutty surprise inside each cookie.

How to Make Chocolate Marshmallow Swirl Cookies Recipe

Step 1: Prep and Combine Your Dry Ingredients

Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper—this keeps your cookies from sticking and makes cleanup a breeze. Then, whisk together the flour, unsweetened cocoa powder, baking soda, and salt in a medium bowl until evenly mixed. I find sifting or whisking these together ensures no clumps sneak into the dough.

Step 2: Cream the Butter and Sugars

In a large bowl, beat softened butter with brown sugar and granulated sugar until the mix looks light and fluffy—this usually takes a good 3-4 minutes with an electric mixer. I learned the hard way that rushing this step makes the dough dense, and slow creaming is key to that perfect cookie texture.

Step 3: Add Eggs and Vanilla

Next, add your room temperature eggs one at a time, beating well after each addition, then stir in the vanilla extract. This helps create a smooth batter that will bake into soft, chewy cookies.

Step 4: Incorporate Dry Ingredients and Optional Chocolate Chips

Gradually mix in the dry cocoa-flour mixture until just combined—you don’t want to overmix, as that can toughen the dough. If you’re using mini chocolate chips, fold them in now for extra melty goodness.

Step 5: Shape and Swirl Your Marshmallows

Scoop the dough into balls (I like using a tablespoon or cookie scoop), then press 4–5 mini marshmallows gently into each one. Top each cookie with a small dollop of marshmallow fluff. Grab a toothpick and swirl that fluff around the marshmallows and dough just a little to get that signature pattern without smudging it completely. This was a fun trick I learned—too much swirling and the marshmallow flavor fades into the background.

Step 6: Bake and Cool

Place the cookies about 2 inches apart on your parchment-lined sheets. Bake for 10–12 minutes until the edges are just set but the centers still look soft (they’ll firm up as they cool). Let them rest on the pan for 5 minutes before transferring to a wire rack. If you try to move them immediately, the marshmallow can stick, so patience here pays off.

How to Serve Chocolate Marshmallow Swirl Cookies Recipe

Garnishes

While these cookies shine on their own, I love dusting an extra pinch of powdered sugar right before serving—it gives a delicate snowy look and enhances that cozy feeling. Sometimes, I sprinkle a little flaky sea salt to balance the sweetness, which always gets compliments.

Side Dishes

Pair these cookies with a cold glass of milk or a warm mug of coffee or hot chocolate to amplify the chocolate-marshmallow vibes. For a grown-up twist, try serving alongside a creamy vanilla bean ice cream or a scoop of salted caramel gelato.

Creative Ways to Present

I once set these cookies out on a rustic wooden board surrounded by mini marshmallows, some chocolate chunks, and sprigs of fresh mint for a holiday party—and everyone couldn’t stop snacking. You can also stack them in cellophane bags tied with a fun ribbon to give as sweet DIY gifts your friends will adore.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to 3 days—just make sure they’re fully cooled first to avoid sogginess. They stay soft and chewy if you keep the container sealed well.

Freezing

You can freeze baked cookies by layering them between sheets of parchment paper in a freezer-safe container or zip bag. I usually freeze for up to a month and thaw at room temp when ready. They taste just as fresh, and the marshmallows warm back up nicely as they thaw.

Reheating

To reheat and revive that gooey texture, pop cookies in the microwave for 10-15 seconds or briefly in a warm oven (around 300°F) for 3-4 minutes. This softens the marshmallow swirl and melts the chocolate chips without making the cookie tough.

FAQs

Final Thoughts

Honestly, the Chocolate Marshmallow Swirl Cookies Recipe holds a special place in my kitchen because it’s a little nostalgic and a lot fun. It’s a recipe that’s simple enough to pull off any time but impressive enough to wow guests. The gooey marshmallows in every bite remind me of cozy winter evenings and happy moments shared around the table. I hope you’ll love baking and sharing this cookie as much as I do—it’s one of those treats that just brings smiles all around!

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