Chocolate Marshmallow Swirl Cookies Recipe

Introduction

Chocolate Marshmallow Swirl Cookies are soft, chewy, and irresistibly rich — combining chocolate cookie dough with ribbons of gooey marshmallow creme. Perfect for holiday baking, bake sales, or an easy dessert, these cookies are as stunning as they are delicious, guaranteed to melt hearts with every bite.

Ingredients

• 1 cup (120g) all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup (28g) unsweetened cocoa powder
• ½ cup (113g) unsalted butter, softened
• ½ cup (100g) brown sugar
• ¼ cup (50g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ¾ cup (128g) chocolate chips
• ½ cup (120g) marshmallow creme (not marshmallows)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
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, use a mixer to cream the softened butter with brown and granulated sugars until light and fluffy.
4. Step 4: Beat in the egg and vanilla extract until fully combined, scraping down the sides as needed.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing.
6. Step 6: Fold in the chocolate chips gently with a spatula for even distribution.
7. Step 7: Drop spoonfuls of marshmallow creme into the dough and swirl it gently for a marbled effect without fully blending it in.
8. Step 8: Using a cookie scoop or tablespoon, place dough balls onto the prepared sheet, spacing them about 2 inches apart. Bake for 9–11 minutes, until edges are set and centers look soft.
9. Step 9: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The marshmallow swirl will firm up as it cools.

Tips & Variations

• Use marshmallow creme, not mini marshmallows, for swirls that hold shape and don’t melt too much.
• Chill the dough for 10–15 minutes in warm kitchens to prevent spreading.
• Try adding crushed graham crackers for a s’mores-inspired twist.
• Mix in Oreo chunks or peanut butter chips for a fun flavor variation.
• Sprinkle sea salt on top just before baking for a gourmet touch.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. You can freeze either the dough balls or baked cookies for up to 2 months. Reheat frozen cookies briefly in the microwave (about 10 seconds) for a melty, fresh-baked experience. The dough can be prepared ahead of time and refrigerated for up to 2 days before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini marshmallows instead of marshmallow creme?

It’s not recommended. Mini marshmallows will melt completely and ruin the texture and appearance of the swirls.

Can I double the batch?

Yes! This recipe doubles easily. You can also freeze half of the dough for later baking to save time.

Chocolate Marshmallow Swirl Cookies Recipe

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4.8 from 65 reviews

Chocolate Marshmallow Swirl Cookies are soft, chewy, and irresistibly rich — combining chocolate cookie dough with ribbons of gooey marshmallow creme. Perfect for holiday baking, bake sales, or easy dessert recipes, these cookies are as stunning as they are delicious, guaranteed to melt hearts with every bite.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients:

• 1 cup (120g) all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup (28g) unsweetened cocoa powder

Wet Ingredients:

• ½ cup (113g) unsalted butter, softened
• ½ cup (100g) brown sugar
• ¼ cup (50g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Add-Ins:

• ¾ cup (128g) chocolate chips
• ½ cup (120g) marshmallow creme (not marshmallows)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugars: In a large bowl, use a mixer to cream the softened butter with the brown sugar and granulated sugar until light and fluffy, incorporating air for a soft texture.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, scraping down the sides to mix evenly.
5. Incorporate Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients and mix until just combined. Avoid overmixing to keep the dough tender.
6. Fold in Chocolate Chips: Gently fold the chocolate chips into the dough using a spatula to achieve the classic chocolate chunk look.
7. Add the Marshmallow Swirl: Drop dollops of marshmallow creme into the dough and gently swirl it through with a spatula. Do not fully mix – you want visible ribbons of marshmallow.
8. Scoop and Bake: Using a cookie scoop or tablespoon, place evenly sized balls of dough (about 1½ tablespoons each) on the prepared baking sheet, spacing them 2 inches apart. Bake for 9–11 minutes until edges are set but centers still look soft.
9. Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The marshmallow will firm up slightly as it cools.

Notes

• Use marshmallow creme, not mini marshmallows, for perfect swirls that hold their shape.
• Chill the dough for 10–15 minutes if the kitchen is warm to prevent spreading.
• Do not overbake — cookies will continue to set as they cool.
• For extra flavor, sprinkle with sea salt before baking.
• Store in an airtight container at room temperature for up to 5 days or freeze up to 2 months.

Keywords: Chocolate Marshmallow Swirl Cookies, chocolate cookies, marshmallow creme cookies, easy baking desserts, holiday cookies, chewy chocolate cookies, swirl cookies