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Close-up of chocolate marshmallow swirl cookies with a bite taken out of one.

Chocolate Marshmallow Swirl Cookies

Amelia
These Chocolate Marshmallow Swirl Cookies are the ultimate gooey treat—rich cocoa cookie dough swirled with sweet marshmallow and loaded with melty chocolate chips. Perfect for holidays, bake sales, or any time you’re craving indulgence with a nostalgic twist.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time (Optional) 30 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 24 Cookies
Calories 210 kcal

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.

Nutrition

Calories: 210kcalCarbohydrates: 27gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 110mgFiber: 1gSugar: 18g
Keyword chocolate marshmallow swirl cookies
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