Chocolate Marshmallow Swirl Cookies Recipe

Introduction

These Chocolate Marshmallow Swirl Cookies combine rich cocoa flavor with soft, gooey marshmallow swirls for a delightful treat. Perfect for cozy nights or special occasions, they offer a bakery-style look with minimal effort.

Ingredients

• 2 large eggs
• 1 cup marshmallow fluff
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups granulated sugar
• 2 teaspoons vanilla extract
• 1 cup unsalted butter, softened

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, cream together the butter and granulated sugar using a mixer until light and fluffy, about 2 minutes.
4. Step 4: Add the eggs and vanilla extract, then beat until smooth and creamy.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until a thick chocolate dough forms.
6. Step 6: Spoon dollops of marshmallow fluff (about 1 teaspoon each) into the dough. Use a spatula to gently swirl it through—avoid overmixing to retain the swirl pattern.
7. Step 7: Scoop 1½-inch balls of dough onto the prepared baking sheets, spacing about 2 inches apart.
8. Step 8: Bake for 9–11 minutes, or until edges are set and centers appear slightly underbaked. The marshmallow will puff and caramelize slightly.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm for extra gooey centers!

Tips & Variations

• For a s’mores twist, add 1/2 cup crushed graham crackers to the dough before swirling in marshmallow.
• Fold in 1/2 cup chocolate chips for extra chocolate richness.
• Add 1/4 teaspoon peppermint extract for a refreshing mint flavor.
• Stir in 1/2 cup chopped pecans or walnuts to add a crunchy texture.
• Once cooled, drizzle melted white chocolate over the cookies for an elegant finish.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate up to 1 week to keep them fudgy or freeze for up to 2 months. Reheat briefly in the microwave (8–10 seconds) for gooey perfection.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini marshmallows instead of fluff?

You can, but the texture will differ; marshmallow fluff creates smoother, creamier swirls.

How do I keep the marshmallow from melting too much?

Gently fold the fluff into the dough and avoid overmixing to maintain beautiful white ribbons.

Chocolate Marshmallow Swirl Cookies Recipe

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4.7 from 51 reviews

These Chocolate Marshmallow Swirl Cookies combine rich, fudgy chocolate dough with gooey marshmallow swirls for a soft, delightful treat. Perfect for cozy winter baking or any occasion where you crave a melt-in-your-mouth cookie with a beautiful marshmallow twist, they’re easy to make and irresistibly delicious.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Fresh Products

• 2 Large eggs

Condiments

• 1 cup Marshmallow fluff

Dry & Flavoring Ingredients

• 2 cups All-purpose flour
• 3/4 cup Unsweetened cocoa powder
• 1/2 tsp Baking soda
• 1/4 tsp Salt
• 1 1/2 cups Granulated sugar
• 2 tsp Vanilla extract

Dairy

• 1 cup Unsalted butter, softened

Instructions

1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. Set aside.
3. Cream Butter and Sugar: In a large bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2 minutes. This creates a smooth base for your cookie dough.
4. Add Eggs and Vanilla: Beat in the eggs and vanilla extract into the butter-sugar mixture until the dough is smooth and creamy, ensuring the ingredients are fully incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until a thick chocolate dough forms. Be careful not to overmix to keep the cookies tender.
6. Swirl in Marshmallow Fluff: Spoon approximately 1 teaspoon dollops of marshmallow fluff into the dough at several spots. Use a spatula to gently fold and swirl the marshmallow through the dough once or twice to create a marbled effect without fully blending it in.
7. Scoop Dough onto Baking Sheets: Using a spoon or cookie scoop, portion 1½-inch balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges are set but the centers still look slightly underbaked. The marshmallow will puff up and caramelize slightly during baking.
9. Cool and Serve: Allow the cookies to cool on the baking trays for 5 minutes to set before transferring them to a cooling rack. Enjoy warm for gooey, melty marshmallow centers, or cooled for a soft, tender cookie.

Notes

• Storage & Reheating: Store cookies in an airtight container at room temperature for up to 4 days. Refrigerate for up to 1 week to maintain a fudgy texture. Freeze for up to 2 months; reheat in the microwave for 8–10 seconds for gooey perfection.
• Variations:
  • S’mores Swirl: Add 1/2 cup crushed graham crackers to the dough before swirling in marshmallow.
  • Double Chocolate Chunk: Fold in 1/2 cup semi-sweet or milk chocolate chips for an extra-rich bite.
  • Mint Chocolate Twist: Add 1/4 tsp peppermint extract for a holiday-inspired flavor.
  • Nutty Delight: Stir in 1/2 cup chopped pecans or walnuts for a crunchy contrast.
  • White Chocolate Drizzle: Once cooled, drizzle melted white chocolate on top for a bakery-style finish.
• Tips: Use room temperature butter to ensure proper creaming. Avoid overmixing after adding marshmallow to keep visible swirls. Chill dough 15 minutes if butter is too soft to reduce spreading.

Keywords: chocolate cookies, marshmallow swirl, fudgy cookies, chocolate marshmallow dessert, homemade cookies, holiday cookies, easy baking recipe