There’s something magical about the way chocolate and marshmallows come together. It’s nostalgic, indulgent, and exactly what you want when you’re craving a soft, chewy cookie with a little bit of drama. These Chocolate Marshmallow Swirl Cookies are all of that—and more.
Whether you’re baking for guests, a holiday, or just craving something sweet, these cookies will stand out. They’re soft in the middle, crispy around the edges, and filled with gooey marshmallow swirls that make every bite extra tasty.
If you’re all about soft and chewy cookies, the Carrot Cake Cookies are another must-try with warm spices and great texture.
What Are Chocolate Marshmallow Swirl Cookies?
At their core, these cookies are a chewy chocolate base blended with swirls of marshmallow—either in the form of fluff or mini marshmallows—resulting in a treat that’s both beautiful and bold in flavor.
Think of them as a cross between a brownie, a s’more, and the softest cookie you’ve ever had. They’re:
- Rich and fudgy thanks to cocoa and melted chocolate chips
- Sweet and slightly tangy from the marshmallow
- Crispy at the edges but soft and melty in the center
Fans of decadent chocolate should also check out the Tiramisu Brownies for another over-the-top dessert fusion.
Ingredients for Chocolate Marshmallow Swirl Cookies
You don’t need any fancy tools or ingredients—just a bowl, a whisk, and a few pantry staples.
Ingredient Breakdown
| Component | Ingredients | Notes |
| Wet Ingredients | 1 cup unsalted butter (softened), 1 cup brown sugar, ½ cup granulated sugar, 2 large eggs, 1 tsp vanilla extract | Room temp for best blending |
| Dry Ingredients | 2¼ cups all-purpose flour, ½ cup cocoa powder, 1 tsp baking soda, ½ tsp salt | Sift to prevent clumping |
| Mix-ins | 1½ cups chocolate chips or chunks | A mix of semi-sweet and dark chocolate works great |
| Marshmallow Swirl | 1½ cups mini marshmallows or ¾ cup marshmallow fluff | Fluff gives smooth swirls, marshmallows give gooey bites |
How to Make Chocolate Marshmallow Swirl Cookies
Ready in about 30-35 minutes (plus optional chilling time), these cookies are simple to make even on a busy day.
1. Cream Butter and Sugars
- In a large mixing bowl, beat the butter, brown sugar, and white sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, then mix in vanilla extract.
2. Mix the Dry Ingredients
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture, stirring just until everything is combined.
3. Add Chocolate and Marshmallow
- Fold in chocolate chips.
- For fluff: gently swirl into the dough using a spatula—don’t overmix.
- For mini marshmallows: mix them in at the end, saving a few for topping.
4. Chill the Dough (Optional but Recommended)
- Chill for 30 minutes if using marshmallow fluff to prevent excessive spreading.
5. Bake the Cookies
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat to prepare it.
- Scoop dough into balls (about 2 tbsp for each ball) and place 2 inches apart.
- Bake for 10-12 minutes. Cookies should look soft in the center and slightly set on the edges.
Tips for Perfect Chocolate Marshmallow Cookies
- Don’t overmix the dough once you add the flour—this keeps the cookies soft.
- Use fluff for swirls, but be gentle when folding it in. You want visible ribbons, not fully blended dough.
- Top with extra marshmallows before baking for that toasted look.
- Turn the baking tray halfway through the baking time for even results.
- Double the batch—these cookies go fast and freeze well!
Easy Variations to Try
Want to make these your own? Here are a few creative ways to change things up.
Flavor Twists
- S’mores Style: Add graham cracker crumbs to the dough or press some into the tops before baking.
- Peppermint Mocha: Add ½ tsp peppermint extract and mix in white chocolate chips.
- Caramel Drizzle: After baking, drizzle with caramel for even more gooey goodness.
Dietary Substitutes
- Use a gluten-free 1:1 baking flour for a GF version.
- Swap butter for vegan butter and eggs for flax eggs to make it dairy- and egg-free.
- Try sugar-free chocolate chips for a lower-sugar option.
Frequently Asked Questions
Can I use marshmallow fluff instead of mini marshmallows?
Yes! Fluff creates more distinct swirls and distributes more evenly. Mini marshmallows give a burst of gooey texture but may melt more during baking.
Why did my marshmallows disappear?
That’s normal if they’re fully folded in. To keep them visible, press a few on top of each dough ball before baking.
Can I freeze the dough?
Absolutely. Scoop into dough balls and freeze on a tray, then store in a sealed bag. Bake straight from frozen—just add 1–2 minutes to the bake time.
How long will the cookies stay fresh?
Stored in an airtight container at room temperature, they’ll stay soft and chewy for up to 4 days.
Can I double the recipe?
Yes, this recipe scales beautifully. Just make sure you chill the dough in batches if needed.
Bake, Swirl, and Enjoy
Chocolate Marshmallow Swirl Cookies are more than just a sweet treat—they’re comfort food with a fun twist. That perfect balance of deep cocoa flavor and gooey marshmallow makes each bite feel special. And once you’ve tried them, you’ll be looking for any excuse to bake another batch.
If you enjoy strawberry and cream combos, you’ll love the Strawberry Shortcake Cookies—another visually stunning, flavor-packed bake.
So preheat the oven, grab your mixing bowl, and get ready to make a cookie that’s as delightful to look at as it is to eat.
Desserts You Might Lover:
- Cottage Cheese Chocolate Chip Cookies
- Black And White Chocolate Chip Cookies
- Springtime Crinkle Cookies
Chocolate Marshmallow Swirl Cookies
Ingredients
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients:
- 2 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
Mix-ins:
- ½ cups semi-sweet chocolate chips or chunks
- ½ cups mini marshmallows or ¾ cup marshmallow fluff
Instructions
Make the Dough:
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chocolate chips.
Add the Marshmallow:
- For fluff: gently swirl into the dough with a spatula—avoid overmixing.
- For mini marshmallows: fold in gently, saving a few to press on top of each cookie before baking.
Chill (Optional):
- Chill the dough for 30 minutes if using fluff to prevent spreading.
Bake:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone mat.
- Scoop 2-tablespoon-sized balls of dough and place 2 inches apart.
- Bake for 10–12 minutes, or until edges are set and centers look slightly underbaked.
- Cool on pan for 5 minutes, then transfer to wire rack.
Notes
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezer (Baked): Freeze for up to 2 months.
- Freezer (Raw Dough): Freeze dough balls and bake directly from frozen with an extra 1–2 minutes of baking time.
