Name: Chocolate Marshmallow Swirl Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; ½ cup unsweetened cocoa powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; ½ cup granulated sugar; ½ cup brown sugar, packed; 1 large egg; 1 tsp vanilla extract; ¾ cup semi-sweet or dark chocolate chips; 1 cup mini marshmallows (or large marshmallows cut into pieces); Optional: ¼ cup marshmallow fluff for swirling

These Chocolate Marshmallow Swirl Cookies combine rich chocolate flavor with gooey pockets of marshmallow and melty chocolate chips. They’re soft in the center, slightly crisp at the edges, and offer a delightful swirl of sweetness that makes each bite irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dry Ingredients:

1 cup all-purpose flour

½ cup unsweetened cocoa powder

½ tsp baking soda

¼ tsp salt

Wet Ingredients:

½ cup unsalted butter, softened

½ cup granulated sugar

1 large egg

½ cup brown sugar, packed

1 tsp vanilla extract

Add-ins:

¾ cup semi-sweet or dark chocolate chips

1 cup mini marshmallows (or large marshmallows cut into pieces)

Optional: ¼ cup marshmallow fluff for swirling

Directions

Preheat & Prep:
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

Mix Dry Ingredients:
In a medium bowl, I whisk together the flour, cocoa powder, baking soda, and salt, then set it aside.

Cream Butter & Sugars:
In a large mixing bowl, I cream the softened butter with both sugars until light and fluffy—this takes about 2 to 3 minutes. Then I beat in the egg and vanilla extract until well combined.

Combine:
I gradually mix the dry ingredients into the wet ingredients until fully incorporated. Then I fold in the chocolate chips.

Add Marshmallows:
I gently fold in the mini marshmallows. If I want a gooey swirl effect, I also spoon in some marshmallow fluff and lightly swirl it through the dough.

Scoop & Bake:
Using about 1.5 tablespoons of dough per cookie, I scoop them onto the prepared baking sheet, spacing them about 2 inches apart. I make sure to tuck any exposed marshmallows into the dough to prevent them from burning.

Bake:
I bake the cookies for 9–11 minutes until the edges are set but the centers still look a little soft. After baking, I let them cool on the pan for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes approximately 20 cookies.

Prep time: 15 minutes

Bake time: 9–11 minutes

Cooling time: 5 minutes

Total time: About 30 minutes

Variations

S’mores-style: I like to add crushed graham crackers to the dough or sprinkle some on top before baking.

Peanut butter twist: Swapping out some chocolate chips for peanut butter chips adds a delicious nutty flavor.

Stuffed cookies: I sometimes press a piece of chocolate or a dollop of fluff into the center before baking for a gooey surprise.

Dark chocolate lovers: I use dark cocoa powder and dark chocolate chunks for a deeper, richer flavor.

Holiday flair: For a festive look, I top them with colored sprinkles or peppermint bits.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days.
For longer storage, I freeze them in a single layer and then transfer to a zip-top bag—good for up to 2 months.
To reheat, I microwave a cookie for about 10–15 seconds to bring back the gooey texture.

FAQs

How do I prevent marshmallows from burning?

I always make sure to tuck any exposed marshmallows inside the dough before baking. This helps avoid burnt spots and keeps the cookies looking great.

Can I use large marshmallows instead of mini?

Yes, I just chop large marshmallows into smaller pieces before folding them into the dough. They melt just the same and still taste delicious.

Can I freeze the cookie dough?

Absolutely. I like to scoop the dough onto a tray, freeze until solid, then store in a freezer bag. When ready to bake, I add an extra minute or two to the bake time.

Why do my cookies look underbaked?

That’s actually what I go for! I take them out when the centers still look soft—they continue cooking slightly on the hot tray and stay chewy.

Can I skip the marshmallow fluff?

Yes, the fluff is totally optional. The mini marshmallows provide enough gooeyness on their own, but I love adding fluff for that bakery-style swirl.

Conclusion

These Chocolate Marshmallow Swirl Cookies are everything I want in a dessert: rich, soft, gooey, and easy to whip up any day of the week. Whether I’m baking for friends or treating myself, this recipe never disappoints.

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