Soft, rich, and laced with ribbons of gooey marshmallow — these Chocolate Marshmallow Swirl Cookies taste like the best parts of hot cocoa and campfire s’mores rolled into one bite.
There’s something deeply comforting about the mix of chocolate and marshmallow, that slow-melting sweetness you remember from a mug of hot cocoa or a gooey s’more by the fire. These Chocolate Marshmallow Swirl Cookies capture that same nostalgia in cookie form: rich chocolate dough with soft, sticky marshmallow swirls that stay just a little chewy even after cooling.
This recipe was born for the moments when you want something warm, indulgent, and a little dramatic (in the best way). They’re perfect for bake sales, cozy nights in, or when you need a dessert that makes people pause mid-conversation and say, “Wow, what are these?”
Ready to bake a little magic? Let’s dive in.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1½ cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
Add-Ins
- 1 cup marshmallow fluff or 1½ cups mini marshmallows
- Optional: ½ cup semisweet or dark chocolate chips (for deeper flavor)
Pro Tip: If you’re using mini marshmallows, freeze them for 10 minutes first — they’ll hold their shape better during baking.
Instructions
- Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. - Cream the Butter and Sugar:
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy — about 3–4 minutes. - Add Eggs and Vanilla:
Beat in the eggs one at a time, followed by the vanilla. Mix just until combined. - Combine Wet and Dry Mixtures:
Add the dry ingredients gradually, mixing on low until a smooth dough forms. Avoid over-mixing — that’s what keeps them tender. - Add the Marshmallow Swirl:
Gently fold in the marshmallow fluff (or a handful of mini marshmallows). Don’t overmix — you want visible ribbons of marshmallow running through the dough. - Chill the Dough:
Cover and refrigerate for at least 1 hour. This step keeps the cookies thick and prevents marshmallows from melting too quickly. - Preheat the Oven:
Heat to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. - Form the Cookies:
Scoop the dough into 1½-inch balls using a cookie scoop. Place on the prepared sheets about 2 inches apart. For an extra swirl effect, use a toothpick to drag a little marshmallow on top of each ball. - Bake:
Bake for 10–12 minutes, until the edges are just set but the centers still look soft. If adding more marshmallow on top, do so halfway through baking. - Cool:
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. The marshmallow will set slightly as they cool.
Expert Baking Tips
- Chill Time = Control: Cold dough = thicker, chewier cookies. Don’t skip it.
- Low and Slow: If your marshmallows burn, try baking at 325°F (163°C) for a few minutes longer.
- Even Size: Use a cookie scoop for uniform results (and prettier swirls).
- Stick Prevention: Always bake on parchment paper — melted marshmallows can stick to metal pans.
- Don’t Overbake: Pull cookies when the centers still look slightly underdone. They’ll finish cooking on the sheet.
Variations & Substitutions
- Vegan: Use vegan butter, dairy-free chocolate chips, and vegan marshmallows.
- Gluten-Free: Swap all-purpose flour with a gluten-free 1:1 baking blend.
- Nutty Twist: Stir in ½ cup chopped walnuts or pecans for crunch.
- Spiced Chocolate: Add ½ teaspoon cinnamon or a pinch of cayenne for warmth.
- Double Chocolate: Use both dark and white chocolate chips for a striking contrast.
Serving & Pairing Ideas
Serve these cookies slightly warm — that’s when the marshmallow is at peak gooeyness.
They pair beautifully with:
- A cold glass of milk
- A mug of rich hot chocolate
- A scoop of vanilla ice cream (for the ultimate dessert sandwich)
During the holidays, stack them on a dessert platter beside gingerbread or peppermint bark — they’ll steal the show.
Storage & Reheating
| Storage Method | Duration | Tip |
|---|---|---|
| Room Temp (airtight container) | Up to 5 days | Layer with parchment to prevent sticking |
| Freezer (unbaked dough balls) | Up to 3 months | Bake from frozen, adding +2 minutes |
| Freezer (baked cookies) | Up to 3 months | Thaw overnight, reheat gently before serving |
Reheating Options:
- Microwave: 10–15 seconds for a gooey center.
- Oven: 300°F for 5–10 minutes to refresh texture.
- Air Fryer: 300°F for 2–3 minutes for that “just baked” feel.
Recipe FAQs
Can I use marshmallows instead of fluff?
Yes — add them halfway through baking to prevent over-melting and achieve a visible swirl.
Why did my cookies spread too much?
The dough likely wasn’t chilled enough, or your butter was too soft. Try refrigerating longer next time.
Can I make the dough ahead of time?
Absolutely. Store chilled dough for up to 3 days or freeze pre-scooped balls for quick baking.
My marshmallows disappeared — what happened?
They likely melted into the dough too early. Add them mid-bake or use frozen mini marshmallows.
How do I make them less sweet?
Use dark cocoa powder and dark chocolate chips to balance the sweetness.
Nutrition Information (Per Cookie)
- Calories: 184
- Total Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Sugar: 15g
- Protein: 2g
- Cholesterol: 36mg
- Sodium: 59mg
These Chocolate Marshmallow Swirl Cookies aren’t just cookies, they’re a little nostalgia, a little indulgence, and a lot of joy wrapped in one bite. Each swirl tells its own story: chocolatey richness meeting sweet, molten marshmallow in perfect harmony.
So whether you’re baking them for a crowd or just for yourself (no judgment here), take a moment to enjoy that first bite while it’s still warm, the kind that sticks to your fingers and your memory.
Go ahead — print, save, or pin this recipe. It’s the one you’ll reach for every time chocolate cravings call.
Chocolate Marshmallow Swirl Cookies – Gooey, Rich, & Easy Recipe
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- ½ cups granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
Add-Ins
- 1 cup marshmallow fluff or 1½ cups mini marshmallows
- Optional: ½ cup semisweet or dark chocolate chips (for deeper flavor)
- Pro Tip: If you’re using mini marshmallows, freeze them for 10 minutes first — they’ll hold their shape better during baking.
Instructions
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy — about 3–4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla. Mix just until combined.
- Combine Wet and Dry Mixtures: Add the dry ingredients gradually, mixing on low until a smooth dough forms. Avoid over-mixing — that’s what keeps them tender.
- Add the Marshmallow Swirl: Gently fold in the marshmallow fluff (or a handful of mini marshmallows). Don’t overmix — you want visible ribbons of marshmallow running through the dough.
- Chill the Dough: Cover and refrigerate for at least 1 hour. This step keeps the cookies thick and prevents marshmallows from melting too quickly.
- Preheat the Oven: Heat to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Form the Cookies: Scoop the dough into 1½-inch balls using a cookie scoop. Place on the prepared sheets about 2 inches apart. For an extra swirl effect, use a toothpick to drag a little marshmallow on top of each ball.
- Bake: Bake for 10–12 minutes, until the edges are just set but the centers still look soft. If adding more marshmallow on top, do so halfway through baking.
- Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. The marshmallow will set slightly as they cool.