Rich, fudgy, and packed with gooey pockets of sweetness, Chocolate Marshmallow Swirl Cookies are a bake-at-home celebration for every chocolate lover. Imagine a cookie that marries the deep flavors of cocoa with melty, toasted marshmallows and bursts of chocolate chips in every bite—these dreamy cookies deliver on all fronts. They’re easy enough for a weekday treat, but special enough to wow at any party or family gathering. Embrace the swirl and let your inner chocolatier shine!
Ingredients You’ll Need
The beauty of Chocolate Marshmallow Swirl Cookies lies in the way simple, staple ingredients transform into something truly magical. Each element has a purpose: creating that crave-worthy chewy texture, a rich chocolate flavor, and a signature gooey marshmallow swirl that makes them unforgettable.
- Unsalted butter (1 cup, softened): Essential for a tender, melt-in-your-mouth texture. Make sure it’s truly soft for the fluffiest base.
- Granulated sugar (1 cup): Gives the cookie its structure and sweet balance.
- Light brown sugar, packed (½ cup): Adds a subtle caramel note and chewy centers.
- Large eggs (2): They bind everything together and contribute to that luscious cookie chew.
- Vanilla extract (1 teaspoon): One splash, and your cookies instantly taste homemade.
- All-purpose flour (2 cups): The backbone of the cookie, helping them hold their signature shape.
- Unsweetened cocoa powder (½ cup): For ultimate chocolate flavor—don’t be shy, use a good-quality cocoa!
- Baking soda (1 teaspoon): Lends perfect spread and a tender crumb.
- Salt (½ teaspoon): Brings all the flavors together and balances the sweetness.
- Mini marshmallows (1½ cups): The star swirl ingredient—expect gooey, ribboned pockets in every bite.
- Semi-sweet chocolate chips (1 cup): Melty chocolate puddles give extra chocolatey satisfaction.
How to Make Chocolate Marshmallow Swirl Cookies
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper. This creates the perfect, non-stick stage for your cookies, and ensures they lift off easily with every swirl and gooey bit intact.
Step 2: Cream the Butters and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and pale—about 2 to 3 minutes. This important step sets the stage for a cookie that’s crisp at the edges and soft within.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract, which boosts all the other flavors and adds a cozy, bakery-style aroma.
Step 4: Whisk Dry Ingredients
In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Mixing them separately ensures even distribution of leavening and chocolatey goodness, keeping your cookies consistent every time.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the butter mixture, stirring just until everything comes together. Be gentle here—overmixing can make the cookies tough. The dough should be soft, chocolatey, and a little sticky.
Step 6: Fold in the Chocolate and Marshmallows
Carefully fold in the mini marshmallows and chocolate chips. This is where the magic begins—the marshmallows give you that ribboned, caramelized swirl as they bake while the chocolate chips add melty bursts of flavor.
Step 7: Scoop and Swirl
Scoop the dough by rounded tablespoons onto your prepared baking sheets, spacing about 2 inches apart to allow for spreading. For extra gooey swirls like a bakery showstopper, press a few extra marshmallows into the top of each scoop.
Step 8: Bake & Cool
Bake in the preheated oven for 9 to 11 minutes, just until the edges are set but the centers are still slightly soft (don’t worry, they’ll finish setting as they cool). Let the cookies sit on the baking sheet for five minutes before carefully transferring to a wire rack to cool completely. Enjoy the aroma—and maybe sneak one warm!
How to Serve Chocolate Marshmallow Swirl Cookies
Garnishes
A flourish of extra mini marshmallows or a dusting of powdered sugar adds a sweet touch, especially when serving Chocolate Marshmallow Swirl Cookies for guests. You can even drizzle with melted chocolate for a seriously decadent effect.
Side Dishes
Serve these cookies with chilled milk, hot cocoa, or fresh berries on the side for a balanced treat. They’re also absolutely dreamy when paired with a scoop of vanilla or salted caramel ice cream.
Creative Ways to Present
Arrange Chocolate Marshmallow Swirl Cookies on a tiered dessert platter for a bake sale, package them in clear cellophane bags tied with ribbon as adorable gifts, or stack them high on a cake stand to create a center-of-the-table cookie tower at your next gathering.
Make Ahead and Storage
Storing Leftovers
Once the cookies have cooled completely, keep them in an airtight container at room temperature. They’ll stay fresh for up to four days, maintaining both their softness and their signature marshmallow swirl.
Freezing
Both the raw dough and the baked Chocolate Marshmallow Swirl Cookies freeze beautifully! Freeze dough balls on a baking sheet, then transfer to a zip-top bag to bake off as needed. Baked cookies can be frozen in a tightly sealed container for up to 2 months—just let them thaw at room temperature before serving.
Reheating
To revive that “just-baked” gooeyness, warm your cookies in the microwave for 10 to 15 seconds. This plumps up the marshmallows and brings back those melted chocolate chips and fresh-from-the-oven warmth.
FAQs
Can I use regular-sized marshmallows instead of mini?
It’s best to stick with mini marshmallows for Chocolate Marshmallow Swirl Cookies because they melt more evenly and create gorgeous swirls without overwhelming the dough. If regular marshmallows are all you have, chop them into small pieces first.
Why do my marshmallows sometimes disappear after baking?
Marshmallows can melt completely into the dough if mixed in too roughly or if they’re not near the tops of the cookies. For vivid marshmallow swirls, gently fold them in and press a few extras on top of each cookie before baking.
Can I chill the dough overnight?
Absolutely! In fact, chilling the dough for several hours or overnight deepens the flavors and results in an even chewier texture. Just let it sit at room temperature for about 10–15 minutes before scooping and baking.
How do I make the cookies extra gooey?
A quick trick: add a few extra marshmallows on top of each dough ball right before baking. Also, baking for the shorter end of the time range will keep the centers softer and gooier.
Can I make these dairy-free?
You can swap in your favorite plant-based butter and use dairy-free chocolate chips. For marshmallows, be sure to check the label for a vegan-friendly or gelatin-free option to keep the Chocolate Marshmallow Swirl Cookies dairy-free (and even vegetarian, too).
Final Thoughts
If you’ve been looking for a cookie that’s outrageously decadent yet brings pure, nostalgic joy, Chocolate Marshmallow Swirl Cookies are destined to become your new favorite. I hope you bake up a batch soon and experience the magic that happens when chocolate and marshmallow swirl together in cookie form. Happy baking!
Print
Chocolate Marshmallow Swirl Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these chewy and decadent Chocolate Marshmallow Swirl Cookies that are perfect for satisfying your sweet tooth cravings. The combination of rich chocolate, gooey marshmallows, and melty chocolate chips creates a delightful treat for any occasion.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups mini marshmallows
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each, then mix in the vanilla extract.
- Prepare dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Add mix-ins: Gently fold in the chocolate chips and mini marshmallows.
- Bake: Scoop dough onto baking sheets and bake for 9–11 minutes until edges are set but centers are still soft.
- Cool and enjoy: Allow to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For gooier cookies, chill the dough for 30 minutes before baking.
- Add extra marshmallows on top of each scoop for a dramatic swirl effect.
- Store in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
