
There’s something truly magical about the way chocolate and marshmallows come together in these Chocolate Marshmallow Swirl Cookies. The blend of soft, gooey marshmallow streaks and rich chocolate flavors creates a dessert that feels both nostalgic and indulgent. Perfect for cozy nights in or sharing at a gathering, these cookies deliver a feast for the eyes and palate all at once.
I first baked these on a rainy afternoon and was hooked immediately. My friends couldn’t stop asking for the recipe and now they are a go to whenever I want to impress without the fuss.
Ingredients
- Allpurpose flour: one and three quarters cups provides structure and a tender bite opt for fresh flour that has been stored properly to avoid bitterness
- Unsweetened cocoa powder: half a cup brings deep chocolate flavor choose a high quality Dutch processed cocoa for smoother taste
- Baking soda: one teaspoon helps the cookies rise and spread just right make sure it’s fresh for best results
- Salt: quarter teaspoon to balance and enhance chocolate notes
- Unsalted butter: half a cup softened adds richness and creamy texture use real butter not margarine for authentic flavor
- Granulated sugar: three quarters cup creates sweetness and crunch fine granulated sugar mixes best here
- Light brown sugar: half a cup packed contributes chewiness and molasses hints the moisture in brown sugar helps keep cookies tender
- Large egg: one binds ingredients and adds moisture fresh eggs give the best lift
- Vanilla extract: one teaspoon lends warmth and depth pure vanilla extract beats imitation every time
- Semisweet chocolate chips: half a cup fold in for bursts of melted chocolate goodness
- Mini marshmallows: one cup deliver the star gooey pockets throughout fresh mini marshmallows work best to avoid clumping
- Marshmallow fluff: optional third cup intensifies swirl effect and adds extra creaminess try it for the most visually striking cookies
- Special Equipment: includes a large mixing bowl and hand mixer to cream butter and sugars, baking sheets lined with parchment for even baking and easy cleanup, a cookie scoop to keep sizes consistent, and a cooling rack to cool the cookies perfectly without sogginess
Instructions
- Prep the Oven and Ingredients:
- Preheat your oven to 350 degrees Fahrenheit or 175 Celsius. Line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking. Measure out all ingredients beforehand to keep the process smooth and organized.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This makes sure the cocoa is fully incorporated and no clumps remain, creating an even chocolatey dough.
- Cream the Butter and Sugars:
- In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar using a hand or stand mixer on medium speed until the mixture becomes pale and fluffy. This usually takes about 2 to 3 minutes and is key for tender cookies with the right texture.
- Add the Wet Ingredients:
- Mix in the egg and vanilla extract, making sure to scrape down the edges of the bowl. Incorporate everything thoroughly for a smooth base before adding dry ingredients.
- Combine Wet and Dry:
- Gradually add the dry ingredient mix into the wet ingredients in two or three parts. Use a low mixing speed and blend just until combined. Overmixing at this point can develop gluten making the cookies tough.
- Fold in the Chocolate Chips:
- Gently fold in the semisweet chocolate chips, distributing them evenly without breaking them up. This adds delightful chocolate pockets in each bite.
- Add the Marshmallow Swirl:
- Now for the magic: fold in the mini marshmallows and, if using, dollops of marshmallow fluff. Be gentle so you keep visible streaks of marshmallow throughout the dough for that beautiful swirl effect.
- Scoop and Bake:
- Use a cookie scoop or tablespoon to drop the dough onto the prepared sheets leaving about two inches between each cookie for proper spreading. Bake for 8 to 10 minutes. Watch closely to pull them out when edges look set but centers remain a little soft. The marshmallows might melt and caramelize slightly, creating a lovely toasted flavor.
- Cool and Enjoy:
- Let the cookies rest for five minutes on the baking sheet before transferring to a wire rack. This slight cooling allows them to firm up but keep their luscious chewy texture.

My favorite ingredient is definitely the mini marshmallows. They bring a playful gooeyness that reminds me of childhood campfire treats. Once, I baked these cookies for a family reunion, and seeing everyone’s delighted faces with those sweet swirls was a memory I hold dear.
Storage Tips
Store the cookies in an airtight container at room temperature for up to five days. Placing a slice of bread inside the container helps keep them soft by adding moisture. For longer storage, freeze the unbaked dough balls on a tray, then transfer them to a freezersafe bag. You can bake directly from frozen with an extra minute or two of baking time. Reheat individual cookies in the microwave for about ten seconds to bring back that freshness and gooey warmth.
Ingredient Substitutions
If you want to mix things up try swapping semisweet chocolate chips for dark chocolate chunks and add some white chocolate chips for more complexity. Nut lovers can fold in chopped toasted pecans or walnuts for an extra crunch. For a holiday twist, a bit of peppermint extract with crushed candy canes on top makes a festive version. Those watching gluten can use a one to one gluten free flour substitute with excellent results.
Serving Suggestions
Pair these cookies with a glass of cold milk classic or plant based for a timeless combo. Hot chocolate doubles the chocolate indulgence perfectly while coffee or espresso bring a pleasant bitterness that balances all the sweetness.

There’s nothing quite like biting into a warm Chocolate Marshmallow Swirl Cookie fresh from the oven. Their stunning swirls and gooey sweetness make them a standout dessert for any occasion.
Your Recipe Questions Answered
- → How do I achieve the perfect marshmallow swirl?
Gently fold mini marshmallows and marshmallow fluff into the dough without overmixing, preserving visible streaks for a beautiful swirl effect.
- → What causes marshmallows to caramelize slightly during baking?
Marshmallows near the edges heat more directly, causing sugars to caramelize and add a toasty flavor and appealing texture.
- → Can I substitute nuts in this treat?
Yes, adding chopped toasted pecans or walnuts gives a crunchy contrast that complements the soft cookie texture perfectly.
- → How should I store these cookies to keep them soft?
Store in an airtight container at room temperature for up to five days. Adding a slice of bread helps maintain moisture.
- → Is it possible to freeze the dough for later baking?
Freeze unbaked dough balls on a baking sheet, then transfer to freezer bags. Bake directly from frozen, adding a minute or two to baking time.
- → What beverage pairings enhance the cookie experience?
Milk, hot chocolate, or coffee balance the rich chocolate and sweet marshmallow flavors for a delightful treat.