Chocolate Marshmallow Swirl Cookies

Chocolate Marshmallow Swirl Cookies bring together everything you crave in a cookie crackly chocolatey edges pools of melty chocolate chips and gooey marshmallow swirls. These cookies became a staple in my house ever since a rainy afternoon baking session with my kids left us with flour-dusted smiles and a newfound family tradition. Perfect for sharing during winter holidays or just whenever the chocolate craving strikes.

The first time I made these cookies the scent of chocolate and toasted marshmallow filled my kitchen and my kids could not wait for them to cool before stealing a taste. Now it is everyone’s number one cookie request for family movie nights.

Ingredients

• All-purpose flour: gives structure to each cookie and helps keep them soft and chewy. Look for unbleached quality flour for best results
• Unsweetened cocoa powder: delivers that rich chocolate depth. Opt for Dutch-processed for an even bolder flavor
• Baking soda: makes the cookies just the right amount of puffy
• Salt: sharpens every bite and balances sweetness. Fine sea salt blends smoothly
• Unsalted butter softened: creates richness and tender texture. Irish or European butters are extra creamy
• Granulated sugar: adds sweetness and helps with those crackly cookie tops
• Light brown sugar: brings a touch of molasses which means chewiness and subtle caramel notes
• One large egg: gives the dough stability and structure so your cookies hold together just right
• Vanilla extract: adds warmth and makes all the other flavors pop. Choose real vanilla for richest results
• Semi-sweet chocolate chips: add gooey puddles and extra chocolate burst in every bite
• Mini marshmallows: are the star providing pops of gooey sweetness throughout
• Marshmallow fluff (optional): ensures thick ribbons of marshmallow swirl through the cookies

Instructions

Prep the Oven and Ingredients:

Set your oven to three hundred fifty degrees Fahrenheit. Lay parchment paper on your baking sheets to stop sticking and make cleanup a breeze. Gather and measure each ingredient before you start for smooth mixing

Mix the Dry Ingredients:

Combine flour cocoa baking soda and salt in a medium bowl. Whisk thoroughly until you see a uniform color and no lumps remain

Cream the Butter and Sugars:

In a large bowl mix the softened butter granulated sugar and brown sugar on medium speed for about three minutes. The mixture should become paler and fluffy signaling lots of air for soft cookies

Add the Wet Ingredients:

Crack in the egg and pour in vanilla extract. Beat again until fully blended. Scrape the bowl sides to be sure everything is combined

Combine Wet and Dry:

Using low speed carefully add in dry ingredients in two or three additions. Mix until no dry streaks remain. Stop as soon as the dough comes together

Fold in the Chocolate Chips:

With a spatula or wooden spoon gently fold in semi-sweet chocolate chips distributing them evenly through the dough

Add the Marshmallow Swirl:

Toss in mini marshmallows and small spoonfuls of marshmallow fluff if using. Fold gently to create ribbons and pockets without overmixing so you get beautiful swirls

Scoop and Bake:

Use a cookie scoop or spoon to measure equal mounds of dough placing them two inches apart on your baking sheets. Bake for eight to ten minutes until the edges look set but the centers are slightly soft

Cool and Enjoy:

Rest cookies on baking sheet for five minutes to firm up then move to a cooling rack. Let them cool until they are just warm so marshmallows stay gooey but cookies do not fall apart

The mini marshmallows are the secret magic here. There is nothing like seeing those gooey streaks as you tear a cookie in half. I remember making these with my sister during holiday time and we would compete for the cookies with the most melty marshmallow syrup inside.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to five days. If you want to keep them longer layer between wax paper and freeze for up to two months. Simply thaw at room temperature or zap in the microwave for that just baked taste.

Ingredient Substitutions

If you are out of marshmallow fluff just increase the mini marshmallows for extra gooeyness. Swap in dark or milk chocolate chips for different bursts of flavor. Gluten-free flour blends work well here so no one misses out.

Serving Suggestions

These cookies are incredible slightly warm alongside a scoop of vanilla ice cream or served with hot cocoa. For parties arrange on a platter with other fudge and candy for a festive dessert board. They also make a great lunchbox treat on special days.

Cultural and Holiday Inspiration

Chocolate and marshmallow together are a classic tribute to campfire s’mores and bring nostalgic flair to any table. Around holidays like Christmas or Valentine’s Day I add colored sprinkles or a dusting of flaky salt for a celebratory touch.

Seasonal Adaptations

Use peppermint extract and crushed candy canes for winter. Try orange zest for a bright summertime note. Swirl in peanut butter chips for a back to school feel.

Success Stories

I have gotten rave reviews when giving these as edible gifts. Friends often ask for the recipe after one bite. Even skeptical adults have been won over by the childhood nostalgia and deep chocolate flavor.

Freezer Meal Conversion

To make ahead scoop dough balls onto a baking sheet and freeze until solid. Transfer to a zip top bag and stash away. Bake from frozen adding a minute or two easy fresh cookies any day.

These cookies deliver that nostalgic joy in every bite. A simple recipe you’ll want to make again and again.

Recipe Q&A

→ How do I get a perfect marshmallow swirl?

Fold mini marshmallows and dollops of fluff gently into the dough, stopping as soon as you see visible swirls. Avoid overmixing for distinct streaks.

→ Why should the butter be softened?

Softened butter creams easily with sugars, creating an airy mixture that leads to a tender, soft cookie crumb after baking.

→ Can I use a different chocolate type?

Yes! Swap semi-sweet chips for dark, milk, or white chocolate, or use a mix for a more complex flavor.

→ What’s the best way to store these cookies?

Store in an airtight container at room temperature for up to 4 days to maintain their chewy, gooey texture.

→ How can I make them gluten-free?

Substitute a 1:1 gluten-free baking flour blend for all-purpose flour. Results are very similar in taste and texture.

→ Why do my marshmallows melt too much during baking?

Some oozing is normal, but overmixing distributes them too much. Chill dough before baking for more marshmallow pockets.