Introduction

Chocolate Marshmallow Swirl Cookies are soft, rich treats combining deep chocolate flavor with gooey marshmallow swirls. These cookies are perfect for anyone craving a chewy, chocolatey delight with a fun twist of melted marshmallows throughout.

A metal baking tray sits on a wooden counter with six swirl cookies arranged in two rows of three, each cookie showing two layers of light beige and dark brown forming a spiral pattern; behind the tray, there is a white cup filled with whipped cream on top, next to a glass jar and a white teapot with a wooden lid; the background shows a sunny window with potted plants on the sill and copper pans hanging, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups (220 g) all-purpose flour
1/2 cup (40 g) unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup (90 g) semi-sweet chocolate chips
1 cup (50 g) mini marshmallows
1/3 cup (60 g) marshmallow fluff (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Measure all ingredients to have them ready.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined with no lumps.
Step 3: In a large mixing bowl, cream the softened butter with granulated and brown sugars using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Step 4: Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.
Step 5: Gradually add the dry ingredients to the wet ingredients in 2-3 additions. Mix on low speed just until combined, avoiding overmixing.
Step 6: Gently fold in the semi-sweet chocolate chips for extra chocolate pockets.
Step 7: Fold in the mini marshmallows and dollops of marshmallow fluff, if using, carefully to create visible swirls without overmixing.
Step 8: Scoop the dough onto the prepared baking sheets using a cookie scoop or tablespoon, spacing cookies about 2 inches apart. Bake for 8-10 minutes until edges are set but centers remain slightly soft. Watch marshmallows carefully as they may ooze and caramelize.
Step 9: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely and firm up.

Tips & Variations

Use marshmallow fluff for a more pronounced swirl and gooey texture, but it’s fine to omit for less sweetness.
Chilling the dough for 30 minutes before baking can help prevent spreading and intensify flavors.
Try adding chopped toasted nuts for extra crunch and flavor contrast.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep them soft, place a slice of bread inside the container. For longer storage, freeze the cookies for up to a month and thaw at room temperature before serving. Reheat gently in a microwave for a few seconds to revive the gooey marshmallows.

How to Serve

A baking tray lined with light brown parchment paper has nine round chocolate swirl cookies arranged in three rows. Each cookie has a dark brown base with a light cream-colored swirl pattern on top, giving a marbled look. Behind the tray, there is a light brown ceramic mug filled with steaming hot drink topped with a thick layer of white whipped cream in a spiral peak. The setting is warm and cozy next to a window with sunlight casting soft shadows on a wooden table, with kitchen tools and ingredients like a whisk, glass jar with milk, a small plate of white marshmallows, and a small pile of flour blurred in the background. The surface under the tray is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini?

Yes, but cut regular marshmallows into smaller pieces to distribute them evenly and get a better swirl effect.

Why are my cookies spreading too much?

Make sure your butter is softened but not melted, and avoid overmixing the dough. Chilling the dough before baking can also help control spreading.

Chocolate Marshmallow Swirl Cookies Recipe

Print Recipe

★★★★★

4.4 from 143 reviews

These Chocolate Marshmallow Swirl Cookies combine rich cocoa flavor with gooey marshmallows and pockets of semi-sweet chocolate chips for a delightful treat. Soft, chewy, and perfectly sweet, they feature a unique swirl of marshmallow fluff that adds a toasty, caramelized twist after baking. Ideal for any chocolate lover craving a fun and comforting homemade cookie.

Author: Elias
Prep Time: 15 minutes
Cook Time: 8-10 minutes
Total Time: 25 minutes
Yield: About 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients:

1 ¾ cups (220 g) all-purpose flour
1/2 cup (40 g) unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1 large egg
1 teaspoon vanilla extract

Mix-Ins:

1/2 cup (90 g) semi-sweet chocolate chips
1 cup (50 g) mini marshmallows
1/3 cup (60 g) marshmallow fluff (optional)

Instructions

Prep the Oven and Ingredients: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking. Measure out all your ingredients to streamline the process.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures the cocoa is evenly distributed and there are no lumps.
Cream the Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes). The mixture should turn pale and airy—this step is essential for a tender cookie.
Add the Wet Ingredients: Beat in the egg and vanilla extract, mixing until fully incorporated. Scrape down the sides of the bowl to ensure everything is well combined.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients in 2-3 additions. Mix on low speed until just combined. Avoid overmixing, as this can lead to tough cookies.
Fold in the Chocolate Chips: Gently fold in the semi-sweet chocolate chips for bursts of melty goodness in every bite.
Add the Marshmallow Swirl: Add the mini marshmallows and dollops of marshmallow fluff (if using) into the dough. Use a spatula to fold them in, being careful not to overmix. You want to see streaks of marshmallow throughout the dough for that swirl effect.
Scoop and Bake: Using a cookie scoop or tablespoon, scoop the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 8-10 minutes, or until the edges are set but the centers are still slightly soft. Watch for marshmallows to ooze and caramelize slightly for extra flavor.
Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This allows the cookies to firm up slightly and prevents breakage.

Notes

For best results, use room temperature butter to ensure smooth creaming with sugars.
Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
Marshmallow fluff is optional but adds a beautiful swirl and extra gooey texture.
Store cookies in an airtight container at room temperature for up to 4 days.
To make cookies chewier, slightly underbake them and let them firm up on the cooling rack.

Keywords: chocolate cookies, marshmallow cookies, chocolate marshmallow swirl, gooey cookies, easy cookie recipe, homemade chocolate cookies, soft chewy cookies