I absolutely love how this Chocolate Marshmallow Swirl Cookies Recipe turns out—rich, fudgy chocolate dough with soft, gooey marshmallow ribbons swirled right inside. It feels just like a cozy hug on a chilly day, perfect for when you want something comforting yet a little bit special.
When I first tried these, I was surprised at how the marshmallow swirl adds a melty, pillowy texture that sets these cookies apart from your average chocolate cookie. Whether you’re baking for a cozy night in, a holiday gathering, or just a sweet pick-me-up, you’ll find that this recipe never disappoints.
Why You’ll Love This Recipe
- Perfect Gooey Texture: The marshmallow swirl melts beautifully, giving a soft, chewy center that pairs perfectly with rich chocolate.
- Simple Ingredients: You likely have everything on hand, making it easy to whip these up whenever cravings strike.
- Fun to Make: The swirling technique is easy but creates an impressive pattern that will wow anyone you share them with.
- Versatile for Any Occasion: These cookies are a hit at parties, holidays, or for your afternoon cup of tea.
Ingredients You’ll Need
These ingredients blend perfectly for a fudgy chocolate cookie with a light, sweet marshmallow surprise. I always pick good-quality cocoa powder for a deep chocolate flavor, and marshmallow fluff ensures that irresistible chewy swirl.
- All-purpose flour: Provides structure for the cookies, and I prefer sifting it before mixing to avoid lumps.
- Unsweetened cocoa powder: Choose a rich, natural cocoa for the best chocolate depth in your cookies.
- Baking soda: Helps the cookies rise just enough without getting cakey.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- Unsalted butter: I use room temperature butter to cream easily and get that light, airy cookie texture.
- Granulated sugar: Sweetens and adds slight crispness to the cookie edges.
- Large eggs: Room temperature eggs blend better and help the dough come together smoothly.
- Vanilla extract: Brings warmth and rounds out the chocolate notes.
- Marshmallow fluff: The secret star that creates the gooey swirl and indulgent texture inside each cookie.
Variations
I enjoy switching things up to keep these cookies exciting. You could add nuts for crunch, or swap the vanilla for a splash of coffee extract to deepen the chocolate flavor. Personalizing to your taste always makes baking more fun!
- Nutty Twist: Adding chopped toasted pecans or walnuts gives a nice crunch contrast to the soft marshmallow.
- Mint Chocolate: Substitute vanilla extract with peppermint extract for a festive Peppermint Patty vibe.
- Gluten-Free Option: Use a gluten-free flour blend that measures 1:1 with all-purpose for similar results.
- Extra Gooeyness: Swirl in some melted chocolate chips with the marshmallow for double the chocolate indulgence.
How to Make Chocolate Marshmallow Swirl Cookies Recipe
Step 1: Whisk Your Dry Ingredients
Start by grabbing a medium bowl and whisking together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. I like to sift these together to remove any clumps and ensure a smooth dough. This step is key to even flavor distribution and a consistent cookie texture.
Step 2: Cream Butter and Sugar Until Fluffy
Using an electric mixer, cream your room temperature unsalted butter and granulated sugar for about 3-4 minutes. Don’t rush this part—it’s what gives the cookies their light, tender crumb. You’ll notice it’s pale and fluffy—that’s exactly what you want!
Step 3: Add Eggs and Vanilla for Richness
Beat in eggs one at a time, making sure each is fully combined before adding the next. Then stir in the vanilla extract. This builds the batter’s moisture and flavor foundation. Room temperature eggs incorporate better, so I usually set them out a bit before baking.
Step 4: Combine Wet and Dry Ingredients Carefully
Gradually add your dry ingredient mix to the wet ingredients on low speed. Mix just until the dough comes together—overmixing can make cookies tough. Now’s also the moment to swirl in some marshmallow fluff if you want it mixed in; otherwise, you can save that for the shaping step.
Step 5: Chill the Dough for Easy Handling
Cover the dough and pop it in the fridge for at least an hour. I like doing this because chilled dough is way easier to scoop and helps your cookies keep their shape rather than spreading thin in the oven.
Step 6: Scoop, Swirl, and Bake
Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper or silicone mats. Scoop dough into balls and place them spaced apart. Press a small well into the center of each and spoon a teaspoon of marshmallow fluff inside. Then, use a toothpick to swirl the fluff just slightly for that signature marbled effect.
Bake for 10-12 minutes until the edges are set but centers remain soft. If you want extra gooey marshmallows, add a little more fluff on top halfway through baking.
Step 7: Cool and Enjoy
Let cookies cool on the baking sheet for about 5 minutes to let the marshmallow set a bit — trust me, this makes them easier to handle. Then transfer to a wire rack to cool completely, or eat warm if you just can’t wait.
Pro Tips for Making Chocolate Marshmallow Swirl Cookies Recipe
- Use Room Temperature Ingredients: Your butter and eggs blend more smoothly, giving your dough the perfect consistency.
- Don’t Overmix Dry Ingredients: Overworking the gluten makes cookies tough, so mix just until combined.
- Chill That Dough: Refrigeration reduces spreading, helping your cookies stay thick and chewy.
- Swirl Gently: When adding marshmallow fluff, swirl lightly with a toothpick so you get pretty patterns without losing the marshmallow’s texture.
How to Serve Chocolate Marshmallow Swirl Cookies Recipe
Garnishes
I like to dust a tiny bit of powdered sugar over these cookies for a snowy, festive look — especially around the holidays. Sometimes, a sprinkle of mini chocolate chips or crushed toasted marshmallows right after baking adds a nice visual and flavor boost too.
Side Dishes
Serve these cookies with a tall glass of cold milk or a steaming cup of coffee or hot chocolate. They’re the ultimate afternoon pick-me-up, and pairing with something warm just makes the experience feel cozier.
Creative Ways to Present
For parties, I love stacking them on a cake stand layered with parchment paper and decorating around the base with fresh berries or mint leaves. Another fun idea is placing each cookie in a cute cellophane bag tied with a ribbon to give as homemade gifts.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, layered with parchment paper to keep them from sticking. They stay soft and delicious for up to 4 days — if they last that long!
Freezing
These cookies freeze beautifully. I like to freeze the cookie dough balls before baking—just scoop and flatten them on a tray, freeze, then stash in a resealable bag for up to 3 months. When you’re ready, bake straight from frozen, adding a couple extra minutes to the bake time.
Reheating
To enjoy leftovers warm, I pop them in the microwave for about 10 seconds or heat gently in a preheated oven at 300°F for 5 minutes. This reactivates the marshmallow swirl’s gooey magic and freshens up the cookie texture.
FAQs
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Can I use regular marshmallows instead of marshmallow fluff in this recipe?
Yes, you can substitute marshmallow fluff with mini marshmallows or melted regular marshmallows. Just melt them gently and swirl into the dough as you would with fluff. My only tip is to be careful not to overheat, or the marshmallows might become too runny and affect the dough’s texture.
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How do I prevent my cookies from spreading too much while baking?
Chilling the dough is your best friend here. Cold dough spreads less and holds its shape better, so don’t skip the refrigeration step for at least an hour. Also, avoid using melted butter or over-cream your butter and sugar, as both can cause excess spreading.
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Can I make these cookies vegan?
Absolutely! Swap butter for a plant-based alternative and use eggs replacers such as flax eggs or commercial vegan egg substitutes. For marshmallow fluff, there are vegan versions available or you can use coconut marshmallows. Keep in mind the texture might be slightly different but still delicious.
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What’s the best way to get that beautiful swirl effect with the marshmallow?
After adding a dollop of marshmallow fluff in the cookie center, gently swirl it using a toothpick or skewer—just a few swirls are enough. Too much swirling can mix it fully and lose the swirl effect. It’s the little erratic marbling that makes these cookies so eye-catching.
Final Thoughts
This Chocolate Marshmallow Swirl Cookies Recipe has become one of my all-time favorites to bake, not just for the incredible taste but for the joy it brings watching marshmallow ribbons melt into chocolate cookie dough. I love sharing these warm treats with friends and family—they always ask for the recipe because it’s something a little different and totally irresistible. I hope you give it a try soon and find as much happiness in baking and eating them as I do!
Print
Chocolate Marshmallow Swirl Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes per batch, approx. 30 minutes total
- Total Time: 50 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these decadent Chocolate Marshmallow Swirl Cookies featuring a rich cocoa dough swirled with gooey marshmallow fluff. Perfectly soft with a hint of chewiness, these cookies are an indulgent treat for any chocolate lover.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Additional
- 1 cup marshmallow fluff
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. Set this mixture aside for later.
- Cream Butter and Sugar: Using an electric mixer in a large bowl, beat the room temperature unsalted butter and granulated sugar together on medium speed until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract thoroughly.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the dough begins to come together. Avoid overmixing to maintain a tender cookie texture.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. Chilling helps the dough firm up, making it easier to handle and reduces spreading during baking.
- Preheat Oven: About 20 minutes before baking, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
- Form Cookies: Using a cookie scoop or tablespoon, scoop out chilled dough and roll into balls. Place the dough balls about 2 inches apart on prepared baking sheets. Press a small indent into the center of each dough ball and spoon a teaspoon of marshmallow fluff into the indent. Use a toothpick to gently swirl the marshmallow into the cookie dough.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft. For extra gooey marshmallow topping, add a small dollop of fluff on top halfway through baking.
- Cool on Pan: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This step lets the marshmallow set slightly and makes cookies easier to handle.
Notes
- Use room temperature butter and eggs to ensure proper creaming and even mixing.
- Chilling the dough is important to prevent spreading and maintain cookie shape.
- Be gentle when swirling marshmallow to keep beautiful swirls without fully mixing it in.
- For a softer cookie, do not overbake; remove when edges are set but centers still look slightly underbaked.
- Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 16g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
