Name: Chocolate Marshmallow Swirl Cookies Recipe
Prep time: PT-487508H10M26S
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¾ cup unsweetened cocoa powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup unsalted butter, softened; 1½ cups granulated sugar; 2 large eggs, at room temperature; 2 teaspoons vanilla extract; 1 cup marshmallow fluff (plus extra for topping if desired)

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If you’re in the mood for something decadently chewy, chocolatey, and guaranteed to spark some serious cookie envy, you’ve just stumbled upon the dessert of your dreams: Chocolate Marshmallow Swirl Cookies. Imagine a fudgy chocolate cookie with swirls of gooey, creamy marshmallow threading through every bite, like the best campfire memory upgraded for your kitchen. These beauties manage to look gourmet while being truly simple to whip up. Whether you’re baking for friends, kids, or just to treat yourself, this recipe combines all the right kinds of nostalgia with a swirl of modern magic.

Chocolate Marshmallow Swirl Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chocolate Marshmallow Swirl Cookies lies in their balance of pantry staples and a couple of irresistible star players. Each ingredient brings something special, creating a cookie that’s rich, soft, and impossible to resist. Here’s why you don’t want to skip a single one!

All-purpose flour: Provides structure and chewiness, forming the perfect cookie backbone.
Unsweetened cocoa powder: Intensifies the chocolate flavor and helps make these cookies deliciously dark and indulgent.
Baking soda: Gives the cookies just the right lift, keeping them soft rather than cakey.
Salt: A tiny amount highlights the sweetness and deepens the chocolate taste.
Unsalted butter (softened): Delivers richness and a tender crumb; make sure it’s at room temperature for the best creaming action.
Granulated sugar: Sweetens and gives the cookies a classic crisp edge while keeping the centers soft.
Large eggs (at room temperature): Bind everything together and add moisture for that luscious, just-right texture.
Vanilla extract: Rounds out the flavor, making the chocolate taste even more decadent.
Marshmallow fluff: The star swirl! It brings in gooeyness and visual excitement—add a little extra on top for the ultimate marshmallow pull.

How to Make Chocolate Marshmallow Swirl Cookies

Step 1: Prep and Preheat

Start your cookie adventure by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper, which keeps the cookies from sticking and makes cleanup so easy. This is the moment you’ll thank yourself for being prepared once the baking magic begins!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Whisking really well ensures the cocoa is evenly distributed, guaranteeing that dark, chocolatey goodness in every bite.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter with the sugar until it’s pale and fluffy. This step adds air into the dough, making your Chocolate Marshmallow Swirl Cookies pleasantly soft and chewy. Take a moment to enjoy how the kitchen starts to smell wonderfully like butter and sugar.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is well incorporated before adding the next. Finish off with a generous splash of vanilla extract—don’t underestimate what a difference this makes in building rich, unforgettable flavor.

Step 5: Combine Wet and Dry Ingredients

Gradually stir your dry ingredients into the creamed mixture. You want to stop mixing once no dry streaks remain—overmixing will make the cookies tough! The dough will look thick and deeply chocolatey, and that’s exactly what you want.

Step 6: Chill the Dough

Cover the bowl and pop it in the refrigerator for 1 hour. Chilling helps the flavors develop and, most importantly, prevents the cookies from spreading too much in the oven. Patience now means perfectly chewy cookies later!

Step 7: Shape and Swirl

Scoop out tablespoon-sized balls of dough and place them on your prepared baking sheets. Use the back of a spoon to make a gentle indent in the center of each cookie. Dollop about 1 teaspoon of marshmallow fluff into each cavity, then swirl lightly with a toothpick for that signature look.

Step 8: Bake and Cool

Bake for 10–12 minutes, just until the edges are set but the centers appear slightly soft. The marshmallow will puff and caramelize a bit around the edges. Let the cookies cool on the sheet for 5 minutes before moving them to a wire rack, resisting the urge to eat them straight from the oven (but we won’t judge if you do!).

How to Serve Chocolate Marshmallow Swirl Cookies

Garnishes

For an extra-special finish, try dusting the cooled cookies with a little powdered sugar or a pinch of flaky sea salt. If you’re feeling festive, sprinkle mini chocolate chips or crushed graham crackers over the marshmallow right after baking—instant s’mores vibes!

Side Dishes

Pairing these chocolatey delights with a tall glass of cold milk is a classic move, but don’t shy away from serving them alongside hot cocoa or even coffee for an ultra-cozy treat. For dessert platters, balance the richness with fresh strawberries or whipped cream.

Creative Ways to Present

If you want to wow a crowd, stack the Chocolate Marshmallow Swirl Cookies on a cake stand, or wrap them in clear cellophane bags tied with ribbon for edible gifts. For a playful twist, sandwich a scoop of vanilla ice cream between two cookies—the ultimate chocolate marshmallow ice cream sandwich!

Make Ahead and Storage

Storing Leftovers

Leftover cookies will keep well in an airtight container at room temperature for up to four days. If you live somewhere humid, a piece of bread in the container will help maintain that perfect cookie softness without drying out the marshmallow swirl.

Freezing

Chocolate Marshmallow Swirl Cookies freeze beautifully! Place cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or airtight container for up to three months. Alternatively, you can freeze the dough balls before baking for a just-baked treat anytime you crave them.

Reheating

To recapture that fresh-baked magic, warm a cookie in the microwave for 10–15 seconds. The marshmallow goes oozy, the chocolate scent deepens, and suddenly you’re right back at that first delicious bite.

FAQs

Can I use regular marshmallows instead of marshmallow fluff?

Absolutely! You can swap in melted mini marshmallows for a puffier swirl, just note that fluff is easier to swirl and gives a smoother, more dramatic effect. If using regular marshmallows, melt gently before adding to each cookie center.

Why chill the dough before baking?

Chilling helps solidify the fats, leading to less cookie spread and a thicker, chewier texture. It also gives time for the flavors to mingle, making your Chocolate Marshmallow Swirl Cookies taste even richer.

How do I prevent the marshmallow from melting too much?

Be sure not to overbake the cookies. Keep a close watch during the last few minutes—taking them out when the centers are still soft ensures the marshmallow will stay mostly contained and gooey, not runny.

Can I make this recipe gluten free?

Yes! Substitute a good-quality 1:1 gluten-free all-purpose flour blend for regular flour. The texture will be slightly different but still delicious—just pay attention to dough consistency, as some blends can be a bit drier.

What’s the best way to transport these cookies?

Because of that gooey marshmallow swirl, it’s best to let the cookies cool completely and layer them between sheets of parchment in a sturdy container. This way, your Chocolate Marshmallow Swirl Cookies arrive looking just as pretty as when they came out of the oven.

Final Thoughts

These Chocolate Marshmallow Swirl Cookies are more than just another cookie recipe—they’re a ticket to pure joy, right in your own kitchen. Whether you’re sharing them with loved ones or sneaking a few for yourself, you’ll find every batch disappears in a flash. Don’t be surprised if they become a new family classic—so roll up your sleeves and let your inner cookie artist shine!

Chocolate Marshmallow Swirl Cookies Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 1 hour 32 minutes
Yield: About 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in the rich chocolate flavor and gooey marshmallow swirl of these delectable cookies. Perfect for a sweet treat any time of day!

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

1 cup unsalted butter, softened
1½ cups granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract

Additional:

1 cup marshmallow fluff (plus extra for topping if desired)

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Prepare the Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
Cream Butter and Sugar: In a large mixing bowl, cream butter and sugar until light and fluffy.
Add Wet Ingredients: Beat in eggs one at a time, then mix in vanilla.
Combine Wet and Dry Ingredients: Gradually stir dry ingredients into the wet mixture until just combined. Cover and refrigerate dough for 1 hour.
Form Cookies: Scoop tablespoon-sized balls of dough onto prepared sheets. Make a shallow indent in each cookie, add marshmallow fluff, and swirl lightly with a toothpick.
Bake: Bake for 10–12 minutes until edges are set but centers remain soft.
Cool and Enjoy: Cool on the baking sheet for 5 minutes before transferring to a wire rack.