If you’ve ever found yourself craving a sweet treat that feels both comforting and a little exciting, these Chocolate Marshmallow Swirl Cookies will quickly become your new go-to. I still remember the moment this recipe clicked for me after a few tries. It was one of those evenings when I wanted to bake something special, but nothing too complicated. Finally nailing this Chocolate Marshmallow Swirl Cookies felt so rewarding—the gooey marshmallow swirl inside melted perfectly with the rich chocolate chip cookies, creating that comforting, nostalgic flavor I always crave.
The beauty of these Chocolate Marshmallow Swirl Cookies is how they blend the best of two classic favorites: chocolate chip cookies and those fluffy marshmallow swirls that add melt-in-your-mouth goodness with every bite. I find these dessert cookies perfect for sharing at casual get-togethers or just treating yourself after a long day. Plus, they’re surprisingly easy to make, which means they can become part of your regular baking routine without taking over your entire afternoon.
What I love most is how dependable this recipe is. The baking chocolate marshmallow adds this magical texture that’s gooey yet holds together nicely, so if you follow these steps, you’ll end up with cookies people will ask you to bake again and again. Ready to dive in and make a batch? Let’s get baking together—I promise you’ll love pulling these Chocolate Marshmallow Swirl Cookies out of the oven, warm and irresistible.
What You’ll Need for This Chocolate Marshmallow Swirl Cookies:
To whip up these Chocolate Marshmallow Swirl Cookies, here’s a simple list of ingredients you’ll want on hand:
- 1 cup (227g) unsalted butter, softened – You can swap with margarine or coconut oil if you prefer, but butter makes the flavor rich and classic.
- 1 cup (200g) granulated sugar – Standard white sugar works best for that sweet crunch.
- 1 cup (220g) packed light brown sugar – Adds moisture and chewiness to the cookie.
- 2 large eggs – Make sure they’re room temperature to help your dough come together smoothly.
- 1 tablespoon vanilla extract – You can find this easily at most grocery stores, and it adds a lovely depth of flavor.
- 3 cups (375g) all-purpose flour – If you’re after a softer cookie, try using a mix of all-purpose and cake flour.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips – Feel free to use chunky chocolate chunks if that’s what you have; it works beautifully here.
- 1 10-ounce bag of mini marshmallows – The star of the marshmallow swirl! I always add a bit extra because those gooey pockets are pure magic.
How to Make This Chocolate Marshmallow Swirl Cookies:
Let’s walk through this recipe step-by-step—it’s like baking with a friend, and you’ll have delicious cookies soon.
1. Ready Your Oven and Pans
Preheat your oven to 350°F (175°C). Line your baking trays with parchment paper or a silicone baking mat. This keeps the cookies from sticking and makes cleanup easier.
2. Cream Your Butter and Sugars
In a large bowl, beat the softened butter with granulated and brown sugar until the mix is light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Your kitchen will start smelling like cookie heaven already.
3. Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition. Stir in that vanilla extract. This step is where the cookie dough begins to come alive.
4. Mix Dry Ingredients Separately
In another bowl, whisk together flour, baking soda, and salt. This ensures even distribution, so your cookies bake evenly.
5. Combine Wet and Dry Ingredients
Gradually add the flour mixture to your wet ingredients, mixing on low speed just until incorporated. Don’t overmix here—that’s a common trap that can make your cookies tough.
6. Add Chocolate Chips
Fold in your chocolate chips gently. Seeing those chocolatey bits throughout the dough is half the fun.
7. Create the Marshmallow Swirl
This is my favorite part. Carefully fold in the mini marshmallows, mixing just enough to spread them without breaking them all up. They’ll melt and create that incredible swirl during baking.
8. Scoop and Bake
Drop cookie dough by rounded tablespoonfuls onto your prepared baking trays, leaving space between each so they can spread. From start to finish, these Chocolate Marshmallow Swirl Cookies take about 10-12 minutes to bake.
9. Bake and Watch Closely
Bake until the edges are golden and the marshmallows look puffy and gooey. If your Chocolate Marshmallow Swirl Cookies look firm but still soft in the center, you’re on track. Remember, cookies continue baking on the tray for a while after coming out.
10. Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. While your cookies cool, you can tidy up your kitchen or brew a cup of tea.
Over the years, I’ve learned a few shortcuts, like using pre-softened butter or warming marshmallows slightly for easier folding. This recipe is forgiving, so don’t stress if your first batch is a little different—it’s all part of the fun!
Serving Your Chocolate Marshmallow Swirl Cookies:
I love serving these Chocolate Marshmallow Swirl Cookies warm, fresh from the oven. The gooey marshmallow centers are at their best this way, and the chocolate chips are delightfully melty. They’re ideal for casual family gatherings or a cozy movie night.
Pair them with a cold glass of milk or a comforting cup of coffee—the creamy drinks really complement the rich chocolate and sweet marshmallow. For a special touch, dust the tops with a little powdered sugar or drizzle some melted chocolate over them.
These dessert cookies also shine at holiday parties or summer cookouts, thanks to their unique marshmallow swirl. Leftovers can be warmed slightly in the microwave for a soft, gooey treat the next day. My family often takes these to potlucks, and they’re always a crowd-pleaser.
If you’re curious about trying seasonal twists, I sometimes swap mini marshmallows for peppermint-flavored ones during winter holidays or add a pinch of cinnamon to the dough for warmth. Each variation brings a new delight to this trusted recipe.
Common Questions About This Chocolate Marshmallow Swirl Cookies:
Can I make this Chocolate Marshmallow Swirl Cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it overnight for a day or two. This actually helps the flavors meld. Just be sure to bring the dough to room temperature before baking.
What’s a good substitute for mini marshmallows?
If you don’t have marshmallows handy, try adding dollops of marshmallow fluff after baking or mix in some cream cheese for a different gooey texture. Some bakers even fold in marshmallow bits if they can find them.
Can I use different types of chocolate?
Yes! Dark, milk, or white chocolate chips all work well. Sometimes I mix semi-sweet with chunks of milk chocolate for variety.
How can I adjust this recipe for different pan sizes?
Since these are cookies, you don’t need a pan, but if you want thicker cookies, try chilling the dough longer before baking. That keeps them puffier.
Why do my marshmallows melt away?
If you mix marshmallows in too much, or bake at too high a temperature, they can completely melt. Gently fold them in and bake right away at 350°F for best results.
Can I freeze the dough or finished cookies?
Both! Cookie dough freezes well if wrapped tightly. You can also freeze baked cookies and warm them before serving.
I want chewier gooey cookies—any tips?
Use more brown sugar than white and try adding an extra egg yolk. That boosts moisture and chewiness.
If you want more baking ideas or inspiration, this Chocolate Marshmallow Swirl Cookies recipe reminds me of another favorite—Chocolate Filled Nutella Crescent Rolls. For different takes on marshmallow desserts, check out the Chocolate Marshmallow Cookies on Broma Bakery or Chocolate Marshmallow Swirl Cookies [50 Minutes] – Chasety recipe. Baking is always more fun with friends, so you might enjoy swapping notes in baking groups like this Chocolate marshmallow swirl cookies recipe needed community.
Final Thoughts on This Chocolate Marshmallow Swirl Cookies:
This Chocolate Marshmallow Swirl Cookies recipe holds a special place in my baking rotation since it’s both a family favorite and a reliable dessert when friends come over. The combination of gooey marshmallows and melty chocolate chips in soft cookies is a tough treat to beat.
My top tips for this Chocolate Marshmallow Swirl Cookies are:
- Always gently fold in marshmallows last to keep them intact.
- Don’t overmix the dough once the flour is added—it keeps cookies tender.
- Bake at 350°F and watch closely near the end to capture that perfect gooey marshmallow swirl.
For delicious variations, try swapping mini marshmallows for peppermint ones during winter holidays, mix in some toffee bits for crunch, or sprinkle sea salt on top before baking to bring out the chocolate flavor. The version everyone requests most often is the classic with semi-sweet chips and the original mini marshmallows—simple, sweet, and unforgettable.
I encourage you to take this recipe and make it your own. Add your favorite chocolate chips, adjust marshmallow amounts, or toss in nuts if you like. Above all, I hope you enjoy the warmth and joy that comes from baking and sharing these Chocolate Marshmallow Swirl Cookies with your loved ones. Happy baking, friends! Keep that oven warm and those cookie sheets ready—you’re about to create something special.
For more sweet ideas, take a peek at Chocolate Filled Nutella Crescent Rolls to keep your dessert game going strong!
If you ever share your results or have questions, I’d love to hear from you. Happy baking!
Chocolate Marshmallow Swirl Cookies
Delight in these rich chocolate cookies swirled with gooey marshmallow for a perfect sweet treat that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually blend the dry ingredients into the wet mixture until just combined.
- Gently fold in the mini marshmallows, creating a swirl effect without fully mixing them in.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes until the edges are set but the centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra gooey marshmallow swirls, press a few additional mini marshmallows onto the top of each cookie before baking.