Chocolate Marshmallow Swirl Cookies Recipe
If you’ve been seeking the ultimate cookie that combines gooey marshmallow pockets with rich chocolate flavor, look no further than Chocolate Marshmallow Swirl Cookies. These delightful cookies are every bit as dreamy as they sound: dense, fudgy chocolate bases, rippled with silky marshmallow creme and studded generously with chocolate chips and melty marshmallow bursts. Each bite is both familiar and wonderfully luxurious, making these cookies perfect for sharing or savoring with your favorite cup of coffee or cold glass of milk. Get ready to fall head over heels for your new favorite bake!
Ingredients You’ll Need
The beauty of Chocolate Marshmallow Swirl Cookies is how simple each ingredient is, yet how crucial they are for flavor and texture. Every scoop makes a difference—from the creamy butter to the magical swirl of marshmallow creme—so let’s break down what you’ll need and why it matters.
- Unsalted butter (1 cup, softened): The base of rich, tender cookies; always use unsalted to control the flavor.
- Granulated sugar (1 cup): Adds sweetness and helps with the slight crunch on the edges.
- Packed light brown sugar (1 cup): Brings moisture and a subtle caramel note to the dough.
- Large eggs (2): Essential for binding and giving your cookies structure and chew.
- Vanilla extract (2 teaspoons): For that warm, aromatic depth that enhances chocolate beautifully.
- All-purpose flour (2 1/2 cups): The sturdy foundation that creates thick, satisfying cookies.
- Unsweetened cocoa powder (3/4 cup): Delivers deep, intense chocolate flavor and gorgeous dark color.
- Baking soda (1 teaspoon): Helps your cookies rise just enough for the perfect soft center.
- Salt (1/2 teaspoon): Balances out the sweetness and sharpens the chocolatey richness.
- Mini marshmallows (1 cup): Little pockets of goo that become irresistible when baked.
- Semi-sweet chocolate chips (1 cup): For melty bursts of chocolate in every single bite.
- Marshmallow creme (1/2 cup): The star swirl, adding marshmallow ribbons that caramelize slightly in the oven.
How to Make Chocolate Marshmallow Swirl Cookies
Step 1: Preheat and Prep
Start by heating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This small step makes all the difference—it keeps the cookies from sticking and ensures perfectly golden bottoms every time.
Step 2: Cream Butter and Sugars
In a large bowl, cream together your softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and almost cloud-like. This process helps create those signature soft and chewy edges in your Chocolate Marshmallow Swirl Cookies. Don’t rush it!
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 mix in your vanilla extract. This adds depth of flavor and gives your cookies that homey, irresistible aroma as soon as they hit the oven.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together your flour, cocoa powder, baking soda, and salt. This helps evenly distribute the cocoa and leavening, so every bite is balanced and beautifully chocolaty.
Step 5: Mix Wet and Dry Together
Gradually add the dry mixture to the butter and sugar mixture, mixing until combined and no flour streaks remain. Try not to over-mix—this keeps the cookies tender instead of tough.
Step 6: Fold in Chocolate Chips and Mini Marshmallows
Using a spatula, gently fold in the semi-sweet chocolate chips and mini marshmallows. This is where the cookie gets its playful, gooey texture, reminiscent of everyone’s favorite s’mores.
Step 7: Portion and Swirl with Marshmallow Creme
Scoop about 2 tablespoons of dough per cookie and place each on the prepared baking sheets, leaving a bit of room for spreading. Then, dollop about 1/2 teaspoon of marshmallow creme on top of each dough ball and gently swirl it in with a spoon—it doesn’t have to be perfect! The swirls melt into toasty ribbons in the oven, giving each Chocolate Marshmallow Swirl Cookie its signature marbled top.
Step 8: Bake and Cool
Bake for 10 to 12 minutes or until the edges look set but the centers are still soft. Let the cookies rest on the baking sheet for about 5 minutes—this allows the centers to finish setting—then transfer them to a wire rack to cool completely. That patience is worth every second for the gooey, fudge-like centers!
How to Serve Chocolate Marshmallow Swirl Cookies
Garnishes
For a showstopping finish, sprinkle a few extra mini marshmallows or chocolate chips on top of each cookie while they’re still warm. If you’re feeling fancy, a light dusting of powdered sugar or a drizzle of melted chocolate adds a dazzling presentation and extra sweetness.
Side Dishes
Chocolate Marshmallow Swirl Cookies pair beautifully with chilled milk, a cozy mug of hot chocolate, or rich coffee. For a decadent dessert platter, serve them alongside fresh berries—the tartness makes the cookies taste even more chocolaty—or layer the cookies with a scoop of vanilla ice cream between for the ultimate treat.
Creative Ways to Present
Stack your cookies in a rustic tin for gifting, or arrange them in a ring around a bowl of marshmallow or chocolate dip for parties. You can also crumble these cookies over sundaes or milkshakes, or use them as an over-the-top base for an ice cream sandwich. However you share them, they’re guaranteed to disappear quickly!
Make Ahead and Storage
Storing Leftovers
Keep leftover Chocolate Marshmallow Swirl Cookies in an airtight container at room temperature for up to 4 days. They tend to stay soft and chewy, but if they start to harden, slip in a slice of sandwich bread; this will keep them beautifully moist without adding any flavor.
Freezing
To freeze, you can either freeze baked cookies or unbaked dough balls (minus the marshmallow creme topping). Place cookies or dough in a single layer on a sheet tray to freeze, then transfer them to a ziptop bag or airtight container. They’ll keep in the freezer for up to 2 months. For the best results, add your marshmallow swirl just before baking from frozen.
Reheating
If you prefer your Chocolate Marshmallow Swirl Cookies warm and gooey, pop one in the microwave for 5-10 seconds or crisp it gently in a low oven. The marshmallows will soften and the chocolate chips will melt, just as if they were freshly baked!
FAQs
Do I have to chill the dough before baking?
Chilling the dough is optional but highly recommended if you want thick, bakery-style cookies with less spreading. Even 30 minutes in the fridge will help the flavors meld and the texture improve.
Can I use large marshmallows instead of mini marshmallows?
Absolutely! Just chop them up into smaller pieces so they distribute evenly throughout the dough. Chopped large marshmallows will melt just like minis, creating pockets of gooeyness in your Chocolate Marshmallow Swirl Cookies.
What’s the best way to swirl in the marshmallow creme?
For the prettiest swirl, use a small spoon or butter knife to gently twist the marshmallow creme into the top of the dough ball without fully mixing it in. This gives you beautiful marbled tops when baked.
Can I add nuts or other mix-ins?
Go for it! Chopped pecans, walnuts, or even a sprinkle of sea salt are delicious additions to Chocolate Marshmallow Swirl Cookies. Just keep the mix-in amount under 1/2 cup to be sure the dough holds together well.
Why did my marshmallows dissolve in the oven?
Some marshmallow melting is inevitable, but if they disappear completely, try gently pressing them into the dough so they aren’t right at the surface, or freezing the mini marshmallows before folding them in to help them hold their shape during baking.
Final Thoughts
If you adore ooey-gooey centers, a punch of chocolate, and whimsical swirls of marshmallow, these Chocolate Marshmallow Swirl Cookies are destined to be your new go-to treat. They’re surprisingly easy, unforgettable, and perfect for sharing or stashing away for yourself—I won’t judge! Whip up a batch soon and bask in the joy of baking something truly special.
Print
Chocolate Marshmallow Swirl Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of these Chocolate Marshmallow Swirl Cookies. A perfect blend of chocolate and gooey marshmallows in every bite, these cookies are a delightful treat for any occasion.
Ingredients
For the cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Additional ingredients:
- 1 cup mini marshmallows
- 1 cup semi-sweet chocolate chips
- 1/2 cup marshmallow creme
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the dough: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add mix-ins: Fold in the mini marshmallows and chocolate chips. Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them a few inches apart.
- Add marshmallow creme: Using a spoon, swirl about 1/2 teaspoon of marshmallow creme into the top of each dough ball.
- Bake: Bake for 10–12 minutes or until the edges are set and the centers are slightly soft.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough for 30 minutes before baking can help prevent excessive spreading.
- You can substitute mini marshmallows with chopped large marshmallows if needed.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
