The smell of warm chocolate and toasted marshmallow filling the kitchen on a chilly afternoon? That's the kind of magic that makes you forget about everything else. These Chocolate Marshmallow Swirl Cookies are soft, fudgy, and have that perfect gooey center that makes everyone reach for seconds before they've even finished their first one.
I remember the first time Amelia helped me make these. She was so excited about the marshmallow swirls that she may have gotten a little carried away with the toothpick. "Mom, I'm making art!" she announced proudly, holding up a cookie with what looked like a marshmallow tornado. It was lopsided and messy, but when it came out of the oven all golden and puffy, she took one bite and whispered, "This is the best thing I ever made." And honestly? She wasn't wrong.
Why You'll Love These Chocolate Marshmallow Swirl Cookies
These aren't your everyday Chocolate Marshmallow Swirl Cookies. The combination of rich, fudgy chocolate dough with swirls of gooey marshmallow fluff creates something really special. They're soft in the center, slightly crisp around the edges, and that marshmallow gets all toasty and caramelized in the oven.
They're also surprisingly easy to make, even if you're not a baking expert. The dough comes together quickly, and the marshmallow swirl? It's more forgiving than you'd think. Plus, they look absolutely stunning on a dessert table, which makes them perfect for parties, potlucks, or just making a regular Tuesday feel a little more special.
If you love homemade treats that bring everyone together, you might also enjoy my Easy Homemad Baked Oatmeal Recipe for cozy breakfast mornings.
Jump to:
- Why You'll Love These Chocolate Marshmallow Swirl Cookies
- Chocolate Marshmallow Swirl Cookies Ingredients
- How to Make Chocolate Marshmallow Swirl Cookies
- Substitutions and Variations
- Variations
- Equipment For Chocolate Marshmallow Swirl Cookies
- Storage Your Chocolate Marshmallow Swirl Cookies
- Top Tip
- What Makes These Chocolate Marshmallow Swirl Cookies Special
- FAQ
- One Last Thought
- Related
- Pairing
- Chocolate Marshmallow Swirl Cookies
Chocolate Marshmallow Swirl Cookies Ingredients
See recipe card below this post for ingredient quantities
Here's what you'll need to make these Chocolate Marshmallow Swirl Cookies. Most of these are probably already in your pantry:
For the Cookie Dough:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1½ cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
For the Marshmallow Swirl:
- 1 cup marshmallow fluff
How to Make Chocolate Marshmallow Swirl Cookies
Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, cocoa powder, baking soda, and salt. Set it aside for now. This step seems simple, but it helps make sure all those dry ingredients are evenly distributed so you don't end up with pockets of cocoa or flour in your finished cookies.
Cream the Butter and Sugar
In a large mixing bowl, beat the room temperature butter with the granulated sugar using an electric mixer. Keep going for about 3 to 4 minutes until it's light and fluffy. This is where you're building that perfect texture, so don't rush it. The mixture should look pale and feel airy.
Add the Eggs and Vanilla
Beat in the eggs one at a time, making sure each one is fully mixed in before adding the next. Then stir in the vanilla extract. Your kitchen should smell absolutely amazing right about now.
Combine Everything
Gradually add your dry ingredients to the wet mixture, mixing on low speed just until the dough comes together. Don't overmix here or your cookies might end up tough instead of tender. The dough will be thick and slightly sticky, which is exactly what you want.
Chill Time
Cover the dough and pop it in the refrigerator for at least an hour. I know it's tempting to skip this step, but trust me on this one. Chilled dough is so much easier to work with, and your cookies will have that perfect thick, chewy texture instead of spreading too thin.
If you're looking for more cookie inspiration, my Delicious Cinnamon Roll Cookies Recipe has a similar technique that yields those bakery-style thick cookies.
Preheat and Prep
About 20 minutes before you're ready to bake, preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats. This makes cleanup so much easier, and it helps the cookies bake evenly.
Shape and Swirl
Use a cookie scoop or tablespoon to portion out the chilled dough and roll it into balls. Place them on your prepared baking sheets, leaving about 2 inches between each one. Now comes the fun part. Press a small indent into the center of each cookie with your thumb or the back of a spoon. Spoon about a teaspoon of marshmallow fluff into each indent, then use a toothpick to gently swirl it into the dough. Don't worry about making it perfect - those imperfect swirls actually look more interesting when they're baked.
Bake
Slide the cookies into your preheated oven and bake for 10 to 12 minutes. They should be set around the edges but still look slightly soft in the center. If you want extra marshmallow gooeyness, you can add a tiny bit more fluff on top halfway through baking.
Cool Down
This is the hardest part. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. This gives the marshmallow time to set slightly and helps the cookies firm up just enough to move without breaking apart.
Substitutions and Variations
Different Marshmallow Options
If you prefer a less melty marshmallow center, try using actual marshmallows instead of fluff. Cut them in half and press one half into each cookie indent. They'll puff up beautifully in the oven and stay a bit more defined than the fluff does.
Make Them Extra Decadent
Fold some chocolate chips into the dough for even more chocolatey goodness. Dark chocolate chips work beautifully here, or you can use mini marshmallows mixed right into the dough along with the swirls on top.
Gluten-Free Version
You can use a 1-to-1 gluten-free flour blend in place of the all-purpose flour. The texture might be slightly different, but they'll still be delicious.
Variations
Amelia likes hers with a little extra marshmallow on top, so sometimes we'll add a few mini marshmallows to the surface during the last 2 minutes of baking. They get all puffy and golden, and she thinks it makes them look like little clouds.
For younger kids who might find the chocolate too intense, you can reduce the cocoa powder to ½ cup and add an extra ¼ cup of flour. This makes them a bit lighter and sweeter.
If you're making treats the whole family will love, my Healthy Sweet Potato Pecan Pie Recipe is another great option that has natural sweetness kids enjoy.
Equipment For Chocolate Marshmallow Swirl Cookies
- Electric mixer (handheld or stand mixer works great)
- Medium bowl for dry ingredients
- Large mixing bowl for wet ingredients
- Cookie scoop or tablespoon
- Parchment paper or silicone baking mats
- Two baking sheets
- Wire rack for cooling
- Toothpick for swirling (or a skewer works too)
Storage Your Chocolate Marshmallow Swirl Cookies
Keep your Chocolate Marshmallow Swirl Cookies in an airtight container at room temperature. They'll stay soft and chewy for about 4 to 5 days, though honestly, they never last that long in our house. The marshmallow stays gooey for the first couple days and then sets a bit more as time goes on.
Freezing the Dough
This is one of my favorite tricks. You can shape the dough into balls, add the marshmallow swirl, and then freeze them on a baking sheet. Once they're solid, transfer them to a freezer bag. When you want fresh cookies, just bake them straight from frozen - just add an extra 2 minutes to the baking time.
Freezing Baked Cookies
Already Chocolate Marshmallow Swirl Cookies freeze well too. Layer them between sheets of parchment paper in a freezer-safe container. They'll keep for up to 3 months. Let them thaw at room temperature for about 20 minutes before serving.
Top Tip
Here's something I learned after making these Chocolate Marshmallow Swirl Cookies more times than I can count: if your marshmallow seems to be disappearing into the dough while baking, it means your dough might be too warm. Next time, make sure the dough is properly chilled, and don't let the shaped cookies sit at room temperature for too long before baking.
Also, the type of cocoa powder you use makes a difference. Dutch-process cocoa gives you a deeper, richer chocolate flavor, while natural cocoa is a bit more acidic and fruity. Either works perfectly, so use what you have.
What Makes These Chocolate Marshmallow Swirl Cookies Special
The secret to these chocolate marshmallow swirl cookies is in the technique. Chilling the dough makes all the difference because it prevents the Chocolate Marshmallow Swirl Cookies from spreading too thin and losing that thick, bakery-style texture. And that little indent you press into each cookie? It creates the perfect pocket for the marshmallow to nestle into.
The marshmallow fluff melts beautifully as the Chocolate Marshmallow Swirl Cookies, creating those gorgeous swirls that make each cookie look like a little work of art. Some of the marshmallow gets slightly golden on top, adding a subtle toasted flavor that pairs perfectly with the deep chocolate.
FAQ
Can I use marshmallows instead of marshmallow fluff?
Absolutely! Regular marshmallows work great. You can press half of a large marshmallow into each cookie indent, or use a few mini marshmallows. They'll puff up and get golden in the oven. Just keep in mind they won't melt and swirl quite as much as the fluff does, so you'll get a different look - still delicious though.
How do I prevent the cookies from spreading too much?
The key is making sure your dough is properly chilled. Don't skip that hour in the fridge. Also, using room temperature butter (not melted) helps, and make sure your baking sheets aren't warm when you put the dough on them. If you bake in batches, let the sheets cool between rounds.
Can I make the dough in advance?
Yes! The dough actually keeps beautifully in the fridge for up to 3 days. Just wrap it tightly in plastic wrap. You can also freeze the dough for up to 3 months. Let it thaw in the fridge overnight before using. Some people say the flavor even develops and gets better after a day or two in the fridge.
Why are my marshmallows disappearing into the dough?
This usually happens when the dough is too warm or the oven temperature is too low. Make sure your dough is well-chilled before baking, and double-check that your oven is actually at 350°F - oven thermometers are super helpful for this. Also, don't add the marshmallow too early. Wait until right before baking to add it to the indents.
One Last Thought
There's something really special about pulling a tray of these Chocolate Marshmallow Swirl Cookies out of the oven and watching everyone's faces light up. The way the marshmallow gets all golden and bubbly, the smell of chocolate filling the air - it's one of those simple moments that makes all the measuring and mixing worth it.
These chocolate marshmallow swirl cookies have become one of our family favorites, the kind of Chocolate Marshmallow Swirl Cookies that gets requested for birthdays and shows up at every holiday gathering. They're not fussy or complicated, just honest, delicious Chocolate Marshmallow Swirl Cookies that make people happy. And really, isn't that what the best recipes do?
So grab your mixing bowl and give these a try. I think they might just become one of your favorites too.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Chocolate Marshmallow Swirl Cookies
Chocolate Marshmallow Swirl Cookies
Equipment
- 1 Electric mixer For creaming the butter and sugar together.
- 1 Medium bowl For whisking the dry ingredients.
- 1 Large mixing bowl For mixing the wet ingredients.
- 1 Cookie Scoop or Tablespoon To ensure uniform cookie sizes.
- 2 Baking sheets For baking the cookies.
- 1 Parchment Paper or Silicone Baking Mats To line the baking sheets.
- 1 Wire rack For cooling the cookies.
- 1 Toothpick or Skewer For swirling the marshmallow into the cookie.
Ingredients
- 2.2 cups all-purpose flour Standard flour for structure
- 0.8 cup unsweetened cocoa powder For rich chocolate flavor
- 0.6 teaspoon baking soda Helps cookies rise
- 0.3 teaspoon salt Balances sweetness
- 1.1 cup unsalted butter room temperature (For a soft texture)
- 1.65 cups granulated sugar Adds sweetness and crispiness
- 2 large eggs room temperature (Acts as a binder)
- 2.2 teaspoons vanilla extract Enhances flavor
- 1.1 cup marshmallow fluff For the gooey marshmallow center
Instructions
- Whisk the dry ingredients together in a medium bowl: flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
- Slowly add the dry ingredients to the wet mixture, mixing on low speed until the dough forms. Avoid overmixing. For an extra swirl, you can lightly mix in marshmallow fluff at this point or wait until after chilling.
- Cover the dough and chill it in the refrigerator for at least 1 hour to make it easier to handle and prevent spreading.
- Preheat the oven to 350°F (175°C), about 20 minutes before baking. Line two baking sheets with parchment paper or silicone mats.
- Using a cookie scoop or tablespoon, form dough balls and place them on the prepared sheets, spaced about 2 inches apart. Press a small indent into each ball, spoon marshmallow fluff into the center, and swirl with a toothpick.
- Bake for 10-12 minutes until the edges are set and the center is soft. If desired, add a bit more marshmallow fluff halfway through for a gooey finish.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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