Name: Chocolate Marshmallow Swirl Cookies Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 1 cup marshmallow fluff

Jump to Recipe· 4.9 from 23 reviews

If you’ve ever dreamed of a cookie that’s both rich and gooey with that perfect melty marshmallow twist, then you’re going to *love* my Chocolate Marshmallow Swirl Cookies Recipe. These cookies are basically the warm hug your sweet tooth has been craving—deep chocolate flavor blended with luscious marshmallow swirls that make every bite feel like a cozy campfire treat, but way easier. Stick with me and I’ll walk you through every step (plus some personal tips!) so you get those irresistibly swirled, soft-centered cookies that are just begging to be dunked in milk.

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Why This Recipe Works

Balanced Cocoa and Sweetness: Using unsweetened cocoa powder gives you rich chocolate flavor without overwhelming the sweetness from sugar and marshmallows.
Perfect Marshmallow Integration: Swirling marshmallow fluff into the dough adds gooey pockets without losing cookie structure.
Chilling the Dough: Helps prevent spreading, so you get thick, chewy cookies instead of flat ones.
Simple Ingredient List: Minimal, easy-to-find ingredients that come together quickly for a rewarding bake every time.

Chocolate Marshmallow Swirl Cookies, chocolate marshmallow cookies, marshmallow swirl cookies, easy chocolate cookie recipe, gooey marshmallow cookies - The image shows a baking tray with a white parchment paper lining, filled with round, soft-looking chocolate cookies. Each cookie has a dark brown base with patches of white creamy filling swirled in the center, some edges slightly cracked, with small pieces of chocolate scattered on top. The tray sits on a white marbled surface, and the cookies are arranged in two rows, some closer to the edge of the tray with crumbs around. The lighting highlights the different textures of the cookies, making the chocolate and cream colors clear and rich. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Chocolate Marshmallow Swirl Cookies Recipe plays its part in building that perfect combo of chewy, chocolatey, and gooey. Here’s a little inside scoop on why these ingredients shine together.

All-purpose flour: The base for your cookie structure, providing that classic chewy yet tender bite.
Unsweetened cocoa powder: Gives the cookies their rich chocolate flavor; make sure to get a good quality one for the best taste.
Baking soda: Helps the cookies rise just enough for a soft, tender texture without getting cakey.
Salt: Enhances flavor and balances the sweetness, making the chocolate and marshmallow pop.
Unsalted butter: Using room temperature butter ensures it creams smoothly with sugar, key for that light, fluffy dough.
Granulated sugar: Sweetens the cookies and creates that perfect chewiness; you can also mix in a little brown sugar if you want a deeper note.
Eggs: Give moisture and structure; room temperature eggs blend better into the dough.
Vanilla extract: Adds warmth and enhances all the other flavors—never skip this!
Marshmallow fluff: The magic ingredient that creates the swirled marshmallow pockets—gooey, sweet, and oh-so-delicious.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always encourage you to put your own spin on this Chocolate Marshmallow Swirl Cookies Recipe. Whether it’s tweaking the marshmallow swirl or adding your favorite mix-ins, small changes make these cookies uniquely yours—and I promise, they’ll still come out amazing.

Variation: I’ve tried adding chocolate chips or chopped nuts right into the dough before chilling. It gives extra texture and richness if you’re a chocolate lover like me.
Dietary Modifications: If you want a dairy-free option, swapping butter for coconut oil works surprisingly well, but watch the chill time closely.
Seasonal Twist: Around the holidays, I sprinkle some crushed peppermint candies on top before baking for a festive flair.

Step-by-Step: How I Make Chocolate Marshmallow Swirl Cookies Recipe

Step 1: Mix the Dry Ingredients With Love

Grab a medium bowl and whisk together the flour, cocoa powder, baking soda, and salt. I like to take a moment here to smell that cocoa—it’s like the promise of the chocolatey goodness to come. Set this mixture aside so it’s ready for when you need it.

Step 2: Cream Butter and Sugar Until Fluffy

This is where the cookie’s texture starts to come alive. In a large bowl, beat your softened butter and sugar together with an electric mixer for about 3 to 4 minutes. I find stopping to scrape down the sides every now and then helps get everything mixed perfectly. You want it light and fluffy—think clouds of sweetness ready to support the rich chocolate.

Step 3: Add Eggs and Vanilla for Depth

Beat in the eggs one at a time. Patience here matters—make sure each egg is fully blended before adding the next to avoid any clumping. Finally, stir in the vanilla extract. The aroma alone will have you craving these cookies already!

Step 4: Bring it Together Gently

Slowly add your dry ingredients while mixing on low speed—just until combined. Overmixing can make cookies tough, so stop as soon as the flour disappears. Now comes the fun part: swirl in the marshmallow fluff. You can add dollops now and create swirls with a toothpick or wait to add it after shaping—either way, you get those melty marshmallow pockets infused inside.

Step 5: Chill, Chill, Chill

Cover and refrigerate the dough for at least an hour. I can’t stress enough how important this step is—it makes the dough easier to handle and drastically helps prevent your cookies from spreading too thin in the oven.

Step 6: Shape and Swirl Your Cookies

Preheat your oven to 350°F (175°C) about 20 minutes before baking. Line your baking sheets and, using a cookie scoop or tablespoon, portion out dough balls about 2 inches apart. Using your thumb or the back of a spoon, press a small well into each cookie and fill it with a teaspoon of marshmallow fluff. Then swirl gently with a toothpick to create those signature marshmallow waves.

Step 7: Bake to Perfection

Bake for 10 to 12 minutes until the edges are set but the centers remain soft. If you’re feeling indulgent, I like to add a dab more fluff halfway through baking for an extra gooey surprise. Just remember to keep an eye—marshmallows can brown quickly!

Step 8: Cool and Savor

Let your cookies cool on the baking sheet for about 5 minutes—it helps the marshmallow set up without sticking to your fingers. Then transfer them to a wire rack to cool completely. At this point, the tempting part begins: I usually can’t wait any longer!

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Tips from My Kitchen

Avoid Sticky Dough Frustration: If it’s too sticky to roll, pop the dough back in the fridge for 30 minutes more—it’ll be much easier to handle.
Switch Up Your Marshmallow: I discovered that melted jumbo marshmallows create a different texture, more like pockets than swirls, and it’s a fun surprise.
Rotate for Even Baking: Halfway through baking, rotate your baking sheet to get evenly baked cookies—no burnt edges here!
Don’t Skip Cooling: Letting cookies cool on the sheet before moving them helps the marshmallow set nicely and keeps your cookies intact.

How to Serve Chocolate Marshmallow Swirl Cookies Recipe

Garnishes

I usually keep it simple with these beauties—the marshmallow swirl is the star, after all! Sometimes, I dust a tiny bit of powdered sugar on top for a pretty finish or sprinkle a few mini chocolate chips. If you’re feeling fancy, a drizzle of melted white chocolate can add a festive touch.

Side Dishes

These cookies pair perfectly with a cold glass of milk, but I also love serving them alongside a scoop of vanilla ice cream or a warm cup of coffee. For holiday parties, they’re great with hot chocolate topped with whipped cream (marshmallow-on-marshmallow magic!).

Creative Ways to Present

For special occasions, I’ve turned these cookies into an edible bouquet by stacking them on sticks and wrapping them with cellophane—always a hit. Another fun idea is to sandwich softened marshmallow fluff between two cookies for a gooey treat perfect for kids’ parties or weekend indulgences.

Make Ahead and Storage

Storing Leftovers

I store baked cookies in an airtight container at room temperature, usually lasting fresh for up to 4 days. Keeping them away from heat and humidity preserves their chewy texture and marshmallow deliciousness beautifully.

Freezing

Freezing dough balls works wonderfully! Just scoop and freeze them on a tray before transferring to a freezer bag. When you’re ready, bake them straight from frozen, adding a couple of minutes to the cooking time. It’s a lifesaver when you want a quick cookie fix without baking from scratch.

Reheating

To reheat, pop a cookie or two in the microwave for 10-15 seconds or warm them briefly in a low-temp oven (300°F for 3-5 minutes). This melts the marshmallow fluff just enough to revive that fresh-baked gooeyness without drying out the cookie.

FAQs

Can I use regular marshmallows instead of marshmallow fluff in this recipe?

Absolutely! Melted regular marshmallows can be swirled into the dough for a similar effect, though they tend to create bigger pockets than the fluff. You can also place a whole jumbo marshmallow in the center for a gooey surprise. Just remember marshmallows melt differently, so the texture might vary slightly from the classic fluff swirl.
Why do I need to chill the dough for the Chocolate Marshmallow Swirl Cookies Recipe?

Chilling the dough firms it up, which makes it easier to shape and helps prevent the cookies from spreading too much while baking. This results in thicker, chewier cookies with soft centers and perfectly gooey marshmallow swirls.
Can I make these cookies gluten-free?

Yes! Replace the all-purpose flour with a gluten-free baking flour blend that measures cup-for-cup. Keep an eye on the dough consistency, and you might need to chill a bit longer or adjust moisture slightly. The texture may be a little different but just as enjoyable.
How long do these cookies stay fresh?

Stored properly in an airtight container at room temperature, these cookies stay fresh for about 4 days. After that, they’re still tasty but might begin to lose their chewy, gooey texture.

Final Thoughts

To me, this Chocolate Marshmallow Swirl Cookies Recipe is all about joy—both in the process and the payoff. They’re simple enough for a weeknight bake yet special enough to impress friends and family. The gooey marshmallow surprise stuck in a deep chocolate cookie is a little moment of happiness I love sharing. So go ahead, try this recipe out and make those cookie cravings your new favorite routine—you won’t regret it!