Chocolate Marshmallow Swirl Cookies Recipe

If you’re longing for a cookie that combines decadent chocolatey richness with gooey marshmallow magic in every bite, Chocolate Marshmallow Swirl Cookies are your new best friend. With a fudgy, almost brownie-like base and billowy pockets of melting marshmallow, these whimsical cookies are an absolute showstopper—perfect for bake sales, cozy evenings, or anytime your sweet tooth demands something spectacular.

Ingredients You’ll Need

It’s amazing how just a handful of pantry staples can turn into Chocolate Marshmallow Swirl Cookies—each ingredient carefully builds flavor, texture, and that signature black-and-white marbled look. Let’s walk through each one and what it brings to this irresistible treat.

• All-Purpose Flour: The sturdy backbone for the cookie—I recommend fluffing and spooning it into your cup for the lightest texture.
• Unsweetened Cocoa Powder: Go for a good-quality cocoa (Dutch-process or natural work!) for the richest, deepest chocolate flavor.
• Baking Soda: Helps the cookies puff ever so slightly, keeping them soft instead of cakey.
• Salt: Just a pinch enhances the chocolate and balances sweetness—don’t skip it!
• Unsalted Butter (room temperature): The secret to that melt-in-the-mouth crumb. Using unsalted lets you control the salt in your recipe.
• Granulated Sugar: Not only sweetens, but also helps with the signature crispy-edged, chewy-centered combination.
• Eggs (room temperature): Bind everything together and contribute to the rich, fudgy bite.
• Vanilla Extract: Elevates both the marshmallow and chocolate flavors—real vanilla is worth every drop.
• Marshmallow Fluff or Melted Marshmallows: The star swirl! Use your favorite—fluff gives extra gooeyness, real marshmallow gives pillows of meltiness.

Variations

One of the best things about Chocolate Marshmallow Swirl Cookies? They’re wildly adaptable! Don’t be shy about riffing on the classic—here are just a few delicious twists to get your imagination (and taste buds) going.

• Rocky Road Style: Stir in chopped walnuts and mini chocolate chips along with the marshmallow for a nostalgic, amped-up treat.
• Salted Caramel Drizzle: After baking, swirl on a bit of homemade or store-bought salted caramel for irresistible sweet-and-salty vibes.
• Gluten-Free Swap: Use your favorite 1:1 gluten-free all-purpose flour blend to make these cookies celiac-friendly—no one will ever guess!
• Peanut Butter Swirl: Add a teaspoon of creamy peanut butter to each cookie and swirl it in with the marshmallow for a gorgeous marbled effect and nutty flavor.

How to Make Chocolate Marshmallow Swirl Cookies

Step 1: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Make sure you give this a good, thorough whisk so the baking soda gets evenly distributed—nobody wants surprise salty or flat spots in their cookies!

Step 2: Cream the Butter and Sugar

Using your stand mixer (or electric beaters), beat the room-temperature butter and granulated sugar together until light, fluffy, and pale—this should take about 3 to 4 minutes at medium speed. This step is the key to getting that signature chewy hallmark of Chocolate Marshmallow Swirl Cookies.

Step 3: Add Eggs & Vanilla

Crack in the eggs, one at a time, beating well between each addition so your dough stays silky smooth. Once both eggs are in, mix in the vanilla. The dough will smell heavenly already, I promise!

Step 4: Mix Wet and Dry Until Just Combined

Add your dry ingredients to the wet mixture, a little at a time, mixing on the lowest speed possible. Stop mixing as soon as no more dry streaks remain—overmixing can make cookies tough! At this point, you can lightly swirl in some marshmallow fluff, or wait till shaping for more dramatic swirls.

Step 5: Chill the Dough

Cover the dough and chill it for at least an hour (overnight is great, too). Chilling lets the flavors deepen and makes the dough much easier to shape, so your Chocolate Marshmallow Swirl Cookies stay thick and fudgy—not flat!

Step 6: Scoop & Swirl

Scoop out dough, roll into balls, and place on your parchment-lined baking sheets. Make a little indent in the center, dollop in a spoonful of marshmallow fluff, and use a toothpick to swirl the marshmallow for that signature marbled look. This is the part where the magic happens—it’s messy, but trust me, it’s so worth it!

Step 7: Bake to Gooey Perfection

Bake in a preheated 350°F oven for 10-12 minutes. You want the edges just set, but the centers still soft and gooey (they’ll finish setting as they cool). For an even more marshmallow-y finish, you can dot a bit more fluff on top halfway through baking—don’t worry if it looks messy, those swirls are pure cookie joy.

Step 8: Cool, then Devour

Let the cookies sit on the pan for about 5 minutes. The marshmallow sets just a little, making them much easier to handle. Transfer to a wire rack to cool completely—or sneak one while it’s still warm and gooey. No judgement!

How to Serve Chocolate Marshmallow Swirl Cookies

Garnishes

For a bakery-worthy finish, sprinkle your freshly baked Chocolate Marshmallow Swirl Cookies with a touch of flaky sea salt the moment they come out of the oven. A dash of mini chocolate chips or a drizzle of extra melted chocolate also takes these to new heights, especially when you want to impress or indulge just a little more.

Side Dishes

These cookies are the ultimate companion for a tall glass of milk, a mug of rich hot cocoa (marshmallows on marshmallows, anyone?), or even an espresso for grown-up gatherings. For something cool and creamy, serve them with a scoop of vanilla or coffee ice cream—pure bliss!

Creative Ways to Present

Chocolate Marshmallow Swirl Cookies make a knockout dessert platter, especially when stacked on a rustic wooden board or tucked into pretty bakery bags for gifts. Try sandwiching toasted marshmallow or ice cream between two cookies for a decadent twist—your guests will love the playful, over-the-top presentation.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Chocolate Marshmallow Swirl Cookies in an airtight container at room temperature for up to five days. They stay soft and delightful, especially if you add a piece of bread to the container to help lock in moisture.

Freezing

The best part? These cookies are freezer-friendly! Freeze baked cookies (separated by parchment) for up to two months. You can also freeze unbaked, marshmallow-swirled dough balls—just bake straight from frozen, adding an extra minute or two to the bake time.

Reheating

To recapture that ooey-gooey, fresh-baked experience, pop a cookie in the microwave for about 8 seconds. The marshmallow will get soft and stretchy, and the chocolate aroma will perfume your kitchen all over again—morning or midnight snack, sorted!

FAQs

Final Thoughts

These Chocolate Marshmallow Swirl Cookies are pure joy, from their deep cocoa richness to their playful, oozy centers. Whether you’re sharing them with friends or enjoying them with a mug of something cozy, I hope they become as much of a staple in your home as they are in mine—happy baking!

Print