I absolutely love this Chocolate Marshmallow Swirl Cookies Recipe because it brings together two of my favorite sweet treats: rich, fudgy chocolate and gooey marshmallow. These cookies are the kind of dessert that feels like a warm hug, perfect for cozy evenings or cheering up a rainy afternoon.
When I first tried this recipe, I was surprised by how simple it was to get that beautiful marshmallow swirl without any fancy equipment. You’ll find that the marshmallow fluff creates little pockets of sweet, melty goodness that keep every bite exciting, making this cookie a fun twist on your classic chocolate cookie.
Why You’ll Love This Recipe
- Perfect Texture: The cookies are fudgy but soft, with the marshmallow adding a gooey surprise in each bite.
- Easy to Make: No complicated steps—just basic mixing and a quick chill before baking.
- Fun Presentation: The marshmallow swirl turns each cookie into a little beautiful work of art.
- Family Favorite: My kids and friends constantly ask me to make these for holidays and get-togethers.
Ingredients You’ll Need
These ingredients work so well together to create a deep chocolate flavor balanced with sweet, creamy marshmallow. When shopping, try to get good quality cocoa powder for the richest taste, and don’t skip using room temperature eggs and butter—it really makes a difference.
- All-purpose flour: The base of the dough, ensures a tender but sturdy cookie structure.
- Unsweetened cocoa powder: Adds that essential rich chocolate flavor; I like to use Dutch-process for smoother results.
- Baking soda: Helps the cookies rise just enough to stay soft and not too dense.
- Salt: Balances the sweetness and enhances the chocolate taste.
- Unsalted butter: Choose room temperature for easier creaming and a fluffier dough.
- Granulated sugar: Sweetens and adds a slight crunch around the edges when baked.
- Eggs: At room temperature to blend better with other ingredients and create a smooth dough.
- Vanilla extract: Elevates the chocolate and marshmallow flavors with a subtle warmth.
- Marshmallow fluff: The star of the show that you’ll swirl into the dough for those luscious gooey pockets.
Variations
I love making this Chocolate Marshmallow Swirl Cookies Recipe my own by mixing up little details depending on the season or what we have in the pantry. Feel free to experiment—you might just find your new favorite twist!
- Add chopped nuts: I sometimes toss in toasted pecans or walnuts for a crunchy texture that balances the chewy marshmallow.
- Swap marshmallow fluff for mini marshmallows: When I want little puffy pockets that melt inside the cookie, mini marshmallows swirl in beautifully during baking.
- Use flavored extracts: Vanilla is classic, but a drop of peppermint or almond extract can give a fun holiday vibe.
- Make vegan: Replace butter with a vegan spread and use flax eggs; marshmallow fluff might be tricky, but some brands make vegan options.
How to Make Chocolate Marshmallow Swirl Cookies Recipe
Step 1: Mix the Dry Ingredients Carefully
This step is all about combining the flour, cocoa powder, baking soda, and salt. Whisk them together in a medium bowl until evenly blended. This ensures your cookies get consistent flavor and texture. I like to set this aside so I can focus on the wet ingredients next without rushing.
Step 2: Cream Butter and Sugar Until Fluffy
Grab a large bowl and an electric mixer—cream your room temperature butter with granulated sugar for about 3 to 4 minutes. You’ll know it’s ready when the mixture turns pale and super fluffy. This extra step traps air, resulting in tender cookies with a bit of lift.
Step 3: Beat in Eggs and Vanilla
Add your eggs one at a time, beating well after each to keep the batter smooth. Toss in the vanilla too, and give everything a final mix to meld together. Using room temperature eggs here helps avoid any curdling or uneven texture.
Step 4: Combine Wet and Dry Ingredients Gently
Gradually add the dry mix to your wet batter on low speed. Stop mixing as soon as the dough comes together; you don’t want to overwork it or your cookies may get tough. This is also the moment to decide if you want to swirl in some marshmallow fluff now or wait until after chilling—both work well, but I prefer swirling after chilling for prettier swirls.
Step 5: Chill the Dough
Cover your dough tightly and pop it into the fridge for at least an hour. This step is essential to make rolling easier and helps the cookies bake up with that perfect soft center instead of spreading flat. I learned this the hard way before chilling became a non-negotiable part of my process.
Step 6: Form and Swirl the Marshmallow
Preheat your oven to 350°F (175°C) and line your baking sheets. Scoop chilled dough into balls about a tablespoon each, leaving space between them. Press an indent into each ball and spoon a teaspoon of marshmallow fluff right into it. Then, use a toothpick to gently swirl the marshmallow into the cookie dough surface, creating those beautiful swirls that define this cookie.
Step 7: Bake and Cool
Bake the cookies for 10 to 12 minutes, just until the edges are set but the centers stay soft. Sometimes I add a little extra fluff on top halfway through baking for an extra gooey hit. After baking, let them cool on the sheet for 5 minutes before transferring to a wire rack. This helps the marshmallow settle and makes the cookies easier to pick up without breaking.
Pro Tips for Making Chocolate Marshmallow Swirl Cookies Recipe
- Chill for Texture: Chilling the dough isn’t optional—it prevents spreading and makes those swirls possible.
- Toothpick Swirling: Use gentle swirling motions, don’t overmix or the marshmallow will dissolve into the dough.
- Room Temp Ingredients: I always let butter and eggs warm up; this ensures smooth mixing and a tender crumb.
- Watch the Bake Time: Baking just until edges set keeps the centers soft and gooey without getting dry.
How to Serve Chocolate Marshmallow Swirl Cookies Recipe
Garnishes
I typically dust these cookies lightly with powdered sugar or sprinkle flaky sea salt on top before baking to add a subtle contrast that I just adore. Sometimes a tiny drizzle of melted chocolate over the cooled cookies makes them look extra fancy for guests.
Side Dishes
These cookies pair perfectly with a cold glass of milk or a steaming cup of coffee for an afternoon treat. During the holidays, I love serving them alongside a warm mug of hot chocolate topped with whipped cream.
Creative Ways to Present
For parties, I arrange them on a pretty platter with mini marshmallows scattered around and some chocolate shavings for a festive look. Wrapping individual cookies in clear bags tied with colorful ribbons makes them lovely homemade gifts—everyone’s always thrilled to get these!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, separated by parchment paper layers to avoid sticking. They stay soft and delicious for about 3 to 4 days—my family usually finishes them before then!
Freezing
If I want to save some dough for later, I portion it into balls and freeze them on a sheet before transferring to a bag. Frozen dough balls bake wonderfully when popped directly into the oven—just add an extra minute or two to the baking time.
Reheating
For reheating, I warm the cookies for about 10 seconds in the microwave to refresh the gooey marshmallow center. Just be careful not to overheat, or the marshmallow can get tough instead of soft and melty.
FAQs
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Can I use regular marshmallows instead of marshmallow fluff?
Absolutely! You can melt mini marshmallows slightly and swirl them into the dough similarly. They’ll create gooey pockets just like the fluff, though the texture might be a little chunkier, which some people really enjoy.
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How do I prevent the marshmallow from burning while baking?
Swirling the marshmallow inside the dough rather than just on top helps protect it. Also, baking at 350°F for a shorter time and not overbaking keeps the marshmallow soft and melted instead of burnt.
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Can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend designed for baking. Just make sure it includes xanthan gum or other binders to keep the dough from falling apart. The texture might be slightly different but still delicious!
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What’s the best way to get nice marshmallow swirls?
My trick is using a toothpick and swirling gently just after spooning the marshmallow into the cookie dough indentation. It helps to chill the dough first so it doesn’t spread too much during baking, keeping those swirls distinct and pretty.
Final Thoughts
This Chocolate Marshmallow Swirl Cookies Recipe holds a special place in my heart because it’s simple enough to toss together any day but fancy enough to impress at parties or bring smiles to loved ones. I hope you try it soon and discover how magical a cookie can be when chocolate and marshmallow come together in a swirl. Trust me, once you make these, you’ll want to keep the recipe handy for all your cozy moments.
Print
Chocolate Marshmallow Swirl Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes per batch, approximately 30 minutes total including baking multiple batches
- Total Time: 50 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and decadent Chocolate Marshmallow Swirl Cookies, perfectly combining the deep flavor of cocoa with the sweet, gooey texture of marshmallow fluff. These cookies feature a tender chocolate base with luscious marshmallow swirls that add an irresistible marshmallow creaminess in every bite. Ideal for chocolate lovers seeking a fun twist on classic cookies.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup marshmallow fluff
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream 1 cup room temperature unsalted butter with 1½ cups granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in 2 large room-temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 2 teaspoons vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together. Avoid overmixing. You can lightly swirl the marshmallow fluff at this point or wait until after chilling the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour to make it easier to handle and to prevent excessive spreading during baking.
- Preheat Oven: About 20 minutes before you’re ready to bake, preheat your oven to 350°F (175°C). Prepare two baking sheets with parchment paper or silicone baking mats.
- Form Cookies: Use a cookie scoop or tablespoon to scoop out chilled dough and roll into balls. Place them on the prepared baking sheets, spacing about 2 inches apart. Press a small indent into the center of each dough ball and spoon a teaspoon of marshmallow fluff into each indent. Then, use a toothpick to swirl the marshmallow into the cookie.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges but still soft in the center. Optionally, add a bit more fluff on top halfway through for extra gooeyness.
- Cool on Pan: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the marshmallow set slightly and makes the cookies easier to handle.
Notes
- For easier handling, chill the dough for at least one hour before baking.
- Use room temperature eggs and butter to ensure even mixing and tender cookies.
- Pressing an indent and filling with marshmallow fluff creates delightful gooey centers.
- Swirling marshmallow after forming the cookie preserves its texture and appearance.
- Adding extra marshmallow fluff halfway through baking is optional but gives extra gooeyness.
- Store cookies in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 15g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
