Craving a cookie that’s rich, chewy, and oozing with gooey marshmallow goodness? These Chocolate Marshmallow Swirl Cookies are the ultimate indulgence. With a deep cocoa base, soft chewy centers, and toasted marshmallow ribbons swirled right in, each bite is pure comfort. Whether you’re baking for a holiday tray, movie night, or just need a sweet pick-me-up, these cookies deliver all the cozy, nostalgic vibes of hot chocolate in cookie form.
There’s something magical about the combination of chocolate and marshmallow—a classic that brings back memories of s’mores, campfires, and mugs of cocoa on cold days. These Chocolate Marshmallow Swirl Cookies are inspired by that comfort, but with a decadent, grown-up twist.
The cookie base is ultra-rich and fudgy, made with real cocoa powder and dark chocolate chunks for intense flavor. The star of the show is the marshmallow swirl—melty, sweet, and slightly caramelized as it bakes, creating beautiful patterns and gooey pockets in every bite.
These cookies aren’t just pretty—they’re bold, comforting, and ridiculously satisfying.
Ingredients Overview
Each ingredient is chosen to create a soft, chewy, chocolate-forward cookie with just the right amount of marshmallow swirl.
All-Purpose Flour
Provides structure and just enough density to hold the gooey centers together.
Unsweetened Cocoa Powder
Adds deep chocolate flavor. Dutch-processed cocoa works best here for a smoother, richer taste.
Baking Soda
Gives the cookies a little lift and helps them spread just enough.
Salt
Essential for balancing the sweetness and enhancing the chocolate.
Unsalted Butter
Melted butter creates a soft, fudgy texture and adds richness to the dough.
Brown Sugar
Adds moisture and chew, with caramel notes that play beautifully with the chocolate and marshmallow.
Granulated Sugar
Helps with structure and just the right amount of crispness at the edges.
Egg
Binds everything together and keeps the texture soft and fudgy.
Vanilla Extract
Rounds out the flavor profile and complements the chocolate.
Dark Chocolate Chunks or Chips
For pockets of melty, molten chocolate. You can also use semi-sweet or milk chocolate if preferred.
Marshmallow Fluff or Mini Marshmallows
Marshmallow fluff swirls beautifully into the dough, while mini marshmallows create gooey pockets. You can use either—or both—for extra indulgence.
Step-by-Step Instructions
These cookies are easy to mix up, but the swirl technique gives them a bakery-style wow factor.
1. Preheat and Prep
Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. Mix Dry Ingredients
In a medium bowl, whisk together:
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1¼ cups (155g) all-purpose flour
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⅓ cup (30g) Dutch-processed cocoa powder
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½ tsp baking soda
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¼ tsp salt
Set aside.
3. Mix Wet Ingredients
In a large bowl, stir together:
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½ cup (113g) unsalted butter, melted and slightly cooled
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½ cup (100g) brown sugar
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¼ cup (50g) granulated sugar
Mix until smooth. Add:
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1 large egg
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1½ tsp vanilla extract
Whisk until fully incorporated.
4. Combine Wet and Dry
Gradually stir the dry ingredients into the wet ingredients. The dough will be thick and fudgy.
5. Add Chocolate
Fold in:
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½ cup dark chocolate chunks or chips
6. Swirl in Marshmallow
Gently fold in ½ cup marshmallow fluff. Be careful not to overmix—it should be marbled throughout the dough, not fully blended. If using mini marshmallows, add ¾ cup and fold just once or twice.
7. Scoop and Bake
Scoop dough into 2-tablespoon balls and place 2 inches apart on prepared baking sheet. Optionally, swirl a little extra marshmallow fluff on top using a toothpick.
Bake for 9–11 minutes, until the edges are set and the centers are still soft. The marshmallow will puff and toast slightly.
8. Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. They’ll continue to firm up as they cool, but stay soft and gooey inside.
Tips, Variations, and Substitutions
Pro Tips for Success
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Don’t overmix the marshmallow: Swirl lightly to preserve the dramatic marbled effect.
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Chill the dough if it feels too soft—15 minutes in the fridge will make it easier to scoop.
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Line the pan with parchment to catch any melted marshmallow for easy cleanup.
Flavor Variations
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S’mores Style: Press a square of graham cracker into the top of each cookie before baking.
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Peppermint Cocoa: Add ½ tsp peppermint extract to the dough and sprinkle crushed peppermint on top.
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Nutty Swirl: Add ½ cup chopped pecans or walnuts for crunch and contrast.
Substitutions
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Gluten-Free: Use a 1:1 gluten-free baking flour mix.
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Dairy-Free: Replace butter with vegan margarine and use dairy-free chocolate.
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Sugar-Free Option: Try a sugar substitute blend like monk fruit sweetener (adjust texture expectations accordingly).
Serving Ideas & Occasions
These cookies are just as versatile as they are eye-catching:
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Holiday Cookie Trays: Their dramatic swirls and gooey centers make them standout showpieces.
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Campfire Parties: Serve warm with a glass of milk or hot chocolate.
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Ice Cream Sandwiches: Stack two cookies with a scoop of vanilla or marshmallow ice cream for the ultimate treat.
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Gift Boxes: Their chewy texture and visual appeal make them ideal for edible gifts.
Nutritional & Health Notes
While these are rich, indulgent cookies, you can make small adjustments to suit different dietary needs.
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Naturally Nut-Free: No nuts unless added.
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Smaller Portions: Bake using 1-tablespoon scoops for bite-sized cookies.
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Balanced Sweetness: The dark cocoa and marshmallow provide both richness and sweetness—no need to overdo either.
Store in an airtight container for up to 4 days, or freeze dough balls for quick cookies anytime.
Frequently Asked Questions
1. Can I use mini marshmallows instead of fluff?
Yes! They create gooey pockets rather than a swirl. Use about ¾ cup and fold them in just before baking.
2. Why did my marshmallow disappear after baking?
Mini marshmallows can melt completely into the cookie if overbaked or placed too deep in the dough. Try freezing them for 10 minutes before adding or placing some right on top before baking.
3. Can I freeze the dough?
Yes. Scoop the dough into balls and freeze on a tray, then transfer to a freezer-safe bag. Bake straight from frozen—just add 1–2 minutes to the baking time.
4. How do I get dramatic swirls?
Use marshmallow fluff, not melted marshmallows, and swirl lightly into the dough just before baking. You can also add a swirl of fluff on top of each cookie for extra drama.
5. Can I double this recipe?
Yes! It scales up beautifully. Bake in batches to avoid overcrowding the oven.
6. Do these cookies stay soft?
Yes. The high fat content and marshmallow help them stay soft for several days. Store in an airtight container to preserve texture.
7. What kind of cocoa powder works best?
Dutch-processed cocoa provides a rich, smooth chocolate base. Natural cocoa can work but will be slightly more acidic and lighter in color.
Tasty Recipes Card
Description:
Soft, chewy chocolate cookies swirled with gooey marshmallow and dark chocolate chunks. These bakery-style cookies are rich, fudgy, and perfect for cozy nights or gifting.
Ingredients:
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1¼ cups all-purpose flour
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⅓ cup Dutch-processed cocoa powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, melted
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½ cup brown sugar
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¼ cup granulated sugar
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1 large egg
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1½ tsp vanilla extract
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½ cup dark chocolate chunks
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½ cup marshmallow fluff (or ¾ cup mini marshmallows)
Instructions:
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Preheat oven to 350°F. Line baking sheet with parchment.
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Whisk flour, cocoa, baking soda, and salt.
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Mix melted butter, sugars, egg, and vanilla.
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Combine wet and dry ingredients. Fold in chocolate.
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Gently swirl in marshmallow fluff.
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Scoop dough into 2-tbsp balls.
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Bake for 9–11 minutes until edges are set.
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Cool 5 mins on tray, then transfer to rack.
Notes:
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For dramatic swirls, don’t overmix the fluff.
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Use marshmallow fluff for better marbling.
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Freeze dough for up to 1 month for fresh cookies on demand.
Details:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 14–16 cookies