Chocolate Marshmallow Swirl Cookies are a delicious fusion of rich chocolate flavor and gooey marshmallow goodness. With every bite, you’ll experience a delightful contrast of soft, fudgy cookie dough and sweet, melty marshmallow swirls that feel like a hug for your taste buds.

Inspired by classic treats like s’mores and hot cocoa, these cookies are the perfect nostalgic indulgence. Whether for holiday baking, a cozy evening snack, or a bake sale, they’re guaranteed to be a crowd-pleaser.

Why You’ll Love These Cookies

An Irresistible Combination
The fudgy chocolate dough is perfectly complemented by gooey marshmallow swirls, offering a rich and creamy texture in every bite.

Visually Stunning
The beautiful ribbons of melted marshmallow make these cookies stand out on any dessert table.

Perfect for Any Occasion
From holiday gatherings to comforting winter treats, these cookies are versatile and always a hit.

Tips for Perfect Cookies

Chill the Dough
Refrigerate the dough for at least an hour before baking. This makes it easier to handle and prevents excess spreading.
Marshmallows Halfway
Add marshmallows to the cookies midway through baking to create visible swirls without letting them fully melt into the dough.
Line Your Sheets
Use parchment paper or a silicone mat to avoid sticking and make cleanup easy.

Bake Low & Slow
Set your oven to 325°F (163°C) to allow the marshmallows to melt gently without burning.
Rest for Best Results
Let cookies cool on the baking sheet for a few minutes before transferring them. This helps the marshmallow set for easier handling.

Recipe Variations

Double Chocolate: Add white or dark chocolate chunks for extra decadence.

Spiced Up: A pinch of cinnamon or cayenne pepper can add a subtle warmth to enhance the chocolate flavor.
Nutty Additions: Fold in chopped pecans or walnuts for crunch.
Vegan-Friendly: Substitute vegan marshmallows, plant-based butter, and dairy-free chocolate chips.

Gluten-Free: Use a gluten-free flour blend to accommodate dietary needs.

Serving Suggestions

Serve these cookies warm for a gooey experience or cooled for a firm, packable texture. Pair them with a cold glass of milk, hot cocoa, or even a scoop of vanilla ice cream for a decadent dessert.

Storage Tips

Room Temperature: Store in an airtight container for up to 5 days. Layer with parchment paper to prevent sticking.

Freezing: Freeze baked cookies or dough for up to 3 months. Thaw before reheating or baking.

Reheating Options:

Microwave: Heat for 10-15 seconds for soft, gooey centers.

Oven: Warm at 300°F (150°C) for 5-10 minutes to refresh texture.

FAQs

1. Can I use marshmallow fluff instead of marshmallows?
Yes! Swirl the fluff into the dough carefully before baking for a similar effect.

2. Why are my marshmallows disappearing into the dough?
Adding them halfway through baking helps them stay visible and prevents them from melting completely.

3. How can I make the cookies less sweet?
Reduce the sugar in the dough and use dark chocolate chips for a more balanced flavor.

4. Can I prepare the dough in advance?
Absolutely! Chill the dough in the fridge for up to 3 days before baking.

Troubleshooting

Cookies Spreading Too Much: Ensure the dough is thoroughly chilled and use fresh baking soda/powder.

Burnt Marshmallows: Monitor closely during the last few minutes of baking to avoid burning.
Sticky Dough: Dust hands lightly with flour or cocoa powder to make handling easier.

Chocolate Marshmallow Swirl Cookies are a treat for all ages and perfect for making memories in the kitchen. Bake a batch today and enjoy the perfect harmony of chocolatey decadence and marshmallow magic!

Chocolate Marshmallow Swirl Cookies

Recipe by snackonmeat

Servings

servings

Prep time

minutes

Cooking time

minutes

Indulge in the decadence of Chocolate Marshmallow Swirl Cookies! With a rich chocolate base and gooey marshmallow ribbons, these cookies are as visually stunning as they are delicious. Perfect for dessert tables, holiday gatherings, or a sweet treat anytime!

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, room temperature

2 teaspoons vanilla extract
1 cup marshmallow fluff

Directions

Prepare Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

Cream Butter and Sugar
Using an electric mixer, beat the softened butter and sugar in a large mixing bowl until light and fluffy (about 3-4 minutes).
Incorporate Eggs and Vanilla

Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, mixing on low speed until combined. Avoid overmixing. For added swirls, lightly fold in marshmallow fluff or wait until after chilling.

Chill the Dough
Cover the dough and refrigerate for at least 1 hour to firm up and prevent spreading during baking.
Preheat Oven

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Shape and Fill Cookies
Scoop chilled dough into balls using a cookie scoop or tablespoon. Place on the baking sheets about 2 inches apart. Press a small indent in each dough ball, spoon a teaspoon of marshmallow fluff into the center, and use a toothpick to create a swirl.

Bake
Bake for 10-12 minutes, until the edges are set but the centers remain soft. For extra gooeyness, add a small dollop of marshmallow fluff halfway through baking.
Cool

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This ensures the marshmallow sets and the cookies are easier to handle.