Chocolate Marshmallow Swirl Cookies Recipe

If you’re someone who craves rich chocolate treats with a playful, gooey twist, then this Chocolate Marshmallow Swirl Cookies Recipe is going to become your new favorite. I absolutely love how the melty marshmallows peek out in every bite, creating that perfect balance of chewy, chocolaty goodness and fluffy sweetness. When I first tried this recipe, it quickly became a hit with my family—and I promise, once you give it a go, you’ll see why!

this Recipe

Ingredients You’ll Need

I love the way these simple ingredients come together to create that brownie-like chocolate base combined with the soft, sweet marshmallow flavor. Plus, grabbing mini marshmallows dusted in powdered sugar helps prevent them from sticking and melting too quickly.

• All-purpose flour: The sturdy base for your cookies—it’s important for structure here.
• Unsweetened cocoa powder: Gives you that rich chocolate flavor; Dutch-processed works great if you have it.
• Baking soda: Helps your cookies rise just enough for a soft center and crispy edges.
• Salt: Balances the sweetness and enhances chocolate flavor.
• Butter (softened): I always leave it out to soften while I prep—it creams up nicely with the sugars this way.
• Brown sugar (packed): Adds moisture and a slight caramel note.
• Granulated sugar: Provides extra sweetness and crunch.
• Large eggs (room temperature): Room temp eggs mix better and help the dough come together smoothly.
• Vanilla extract: The finishing touch that amps up flavor.
• Mini chocolate chips (optional): I love the extra chocolate bursts, but you can skip or swap with chunks.
• Mini marshmallows (lightly dusted with powdered sugar): The star of the show for those gooey swirls.
• Marshmallow fluff: That extra dollop on top adds both texture and sweetness.
• Powdered sugar: For dusting the mini marshmallows so they blend perfectly into the dough.

Variations

I’m all about making recipes your own. Over time, I’ve experimented with a few tweaks to this Chocolate Marshmallow Swirl Cookies Recipe, and let me tell you, each variation brings something fun to the table.

• Nutty Twist: Adding chopped toasted pecans or walnuts gives a delightful crunch—my kids loved the texture contrast!
• Dairy-Free Option: Swap the butter for coconut oil and use dairy-free marshmallow fluff to keep the gooey magic intact without dairy.
• Double Chocolate: Use white chocolate chips instead of mini chocolate chips for a swirl of colors and flavors—I found that super pretty for cookie trays.
• Spiced Up: A pinch of cinnamon or cayenne pepper adds warmth and surprise if you want to jazz it up a bit.

How to Make Chocolate Marshmallow Swirl Cookies Recipe

Step 1: Prep and Mix Your Dry Ingredients

Start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper—trust me, this makes cleanup a breeze. While the oven warms, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a medium bowl. Getting these fully combined ensures every cookie has that perfect chocolaty flavor with no odd clumps. It’s a simple step but sets you up for success.

Step 2: Cream Butter and Sugars

In a large bowl, beat your softened butter with the brown sugar and granulated sugar until the mixture looks light and fluffy—which usually takes about 3-4 minutes with an electric mixer. This is where the magic starts; creaming well gives your cookies that tender texture. Then add the eggs, one at a time, and vanilla extract, mixing just until combined. Don’t overdo it here, or the dough can get tough.

Step 3: Combine Wet and Dry, Then Add Chocolate Chips

Gradually add your dry ingredients into the wet mixture, stirring gently until just combined. You want a thick, fudgy dough—don’t worry if it’s a little sticky. Fold in the mini chocolate chips now if you’re using them. This step always makes me smile because the dough smells soooo good!

Step 4: Dollop and Swirl the Marshmallow Magic

Scoop your dough into cookie-sized balls (about a tablespoon each works well), then press 4-5 mini marshmallows lightly coated with powdered sugar right into the center of each ball. Top each cookie with a small dollop of marshmallow fluff and use a toothpick or skewer to gently swirl the fluff and marshmallows into the dough surface. Here’s the trick I learned: don’t over-swirl, or the fluff melts away—just a few gentle swirls keep that pretty swirl effect visible after baking.

Step 5: Bake and Cool

Place the cookies about 2 inches apart on your parchment-lined sheets and pop them into the oven. Bake for 10-12 minutes until the edges are set and the marshmallows start to brown just a little. I always let them cool on the pan for 5 minutes before transferring to a wire rack—this helps them set perfectly without breaking apart. The first batch I made I rushed this step and lost some cookies in the transfer, so trust me on this one.

How to Serve Chocolate Marshmallow Swirl Cookies Recipe

Garnishes

I love sprinkling a tiny pinch of coarse sea salt on top of the marshmallow swirl before baking for a subtle salty-sweet contrast, but even without it these cookies shine. If you want a festive twist, a few red or green sugar crystals could add a cheerful sparkle at holiday time.

Side Dishes

Pair these cookies with a tall glass of cold milk or a warm cup of rich coffee. If you’re serving for a party, I also like to have fruit like fresh berries on the side to add a refreshing bite in between bites of decadence.

Creative Ways to Present

For special occasions, arrange them on a rustic wooden board with small bowls of extra marshmallow fluff and chocolate chips for everyone to customize their cookie experience. Or, stack them like little towers tied with twine for an adorable homemade gift idea—my friends always appreciate the personal touch.

Make Ahead and Storage

Storing Leftovers

I store leftover Chocolate Marshmallow Swirl Cookies in an airtight container at room temperature, layered between parchment paper to keep the marshmallow swirls from sticking. They stay soft and delicious for up to 4 days—though honestly, they rarely last that long around here!

Freezing

These cookies freeze beautifully. I flash freeze them on a tray first, then transfer to a freezer-safe bag. When I want a treat, I simply thaw them at room temp for about 20 minutes. The texture stays just as wonderful as fresh.

Reheating

If you want to bring back that warm, gooey marshmallow magic, I pop a cookie or two in the microwave for 10-15 seconds before digging in. It melts the marshmallow fluff just enough without making the cookie too soft.

FAQs

Final Thoughts

This Chocolate Marshmallow Swirl Cookies Recipe holds a real special place in my baking lineup—it’s my go-to whenever I want a homemade treat that feels cozy, indulgent, and a little bit magical. If you love a soft, chocolatey cookie with those irresistible marshmallow pockets, I highly recommend you try it yourself. You’ll enjoy the way each bite surprises you with gooey joy, and honestly, it’s fun enough to bake it again and again. So grab your apron, and let’s make some happiness that’s perfect for sharing (or not!).

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