🎉 Introduction
If you’re a fan of chewy chocolate cookies with gooey, melty centers, these Chocolate Marshmallow Swirl Cookies are about to be your new favorite indulgence. Packed with cocoa, chocolate chips, and swirled with marshmallow fluff and mini marshmallows, they’re soft, rich, and absolutely irresistible.
Perfect for bake sales, cookie swaps, or cozy nights with hot cocoa, these cookies deliver a nostalgic campfire s’mores vibe—without the mess. Every bite is fudgy, sweet, and filled with melty marshmallow goodness.
🧰 Equipment Needed
- Mixing bowls (large & medium)
- Electric mixer or whisk
- Rubber spatula
- Measuring cups & spoons
- Baking sheets
- Parchment paper or silicone mats
- Cooling rack
🛒 Ingredients
- 2 large eggs
- 1 cup unsalted butter, softened
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup mini chocolate chips
- ¼ cup marshmallow fluff
- 1 ½ cups mini marshmallows
- 1 tbsp powdered sugar (optional, for dusting)
👩🍳 Directions
Step 1: Prep oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream butter & sugars
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
Step 3: Add eggs & vanilla
Mix in eggs one at a time, then add vanilla.
Step 4: Mix dry ingredients
In a medium bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually add to wet ingredients.
Step 5: Fold in mix-ins
Stir in mini chocolate chips, then gently fold in marshmallow fluff and mini marshmallows, swirling lightly (don’t overmix).
Step 6: Scoop & bake
Drop spoonfuls of dough onto baking sheets, spacing 2 inches apart. Bake 9–11 minutes, until edges are set but centers are still soft.
Step 7: Cool & enjoy
Let cookies rest on baking sheet 5 minutes, then transfer to a cooling rack. Dust with powdered sugar if desired.
🍽️ Servings & Timing
- Servings: ~24 cookies
- Prep Time: 15 minutes
- Bake Time: 10 minutes
- Total Time: ~25 minutes
🧊 Storage & Reheating
- Room Temperature: Store in airtight container up to 3 days.
- Refrigerator: Keeps 5–6 days.
- Freezer (Baked): Store up to 2 months.
- Freezer (Dough): Freeze dough balls up to 3 months; bake from frozen, adding 1–2 minutes.
- Reheating: Microwave 10 seconds for gooey marshmallows.
🥄 Variations
- S’mores Cookies: Add crushed graham crackers for campfire flavor.
- Double Chocolate: Use dark chocolate chips instead of mini.
- Nutty Twist: Stir in chopped pecans or walnuts.
- Festive Version: Swap marshmallows for colored mini ones at holidays.
- Stuffed Cookies: Wrap dough around a full marshmallow for molten centers.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
❓ 10 FAQs
Do I need marshmallow fluff and mini marshmallows?
Yes—the combo gives both gooey swirls and chewy bites.
Can I use large marshmallows?
Chop them into smaller pieces to prevent over-melting.
Why are my marshmallows leaking out?
That’s normal—just trim edges if needed, it adds to the gooey charm.
Can I chill the dough?
Yes, chilling 30 minutes makes thicker cookies.
What if I don’t have cocoa powder?
Replace with extra flour and more chocolate chips (flavor will differ).
Can I use margarine instead of butter?
Yes, but real butter gives the best flavor.
Do they taste too sweet?
No—the cocoa balances the marshmallow sweetness.
Can I add more marshmallow fluff?
Yes, but it may make cookies stickier.
Can kids help?
Definitely—they’ll love swirling in marshmallow fluff.
What drinks pair well?
Hot cocoa, milk, or coffee for adults.
🏁 Conclusion
These Easy Chocolate Marshmallow Swirl Cookies are everything you want in a cookie—rich, chewy, chocolatey, and loaded with gooey marshmallow goodness. Perfect for parties, holidays, or just when you need a little indulgence, they’re the kind of treat that disappears as soon as they hit the plate.
Bake up a batch and watch these cookies vanish in record time!
Easy Chocolate Marshmallow Swirl Cookies Recipe | Gooey & Chewy Treats
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in eggs one at a time, then add vanilla.
- In a medium bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually add to wet ingredients.
- Stir in mini chocolate chips, then gently fold in marshmallow fluff and mini marshmallows, swirling lightly (don’t overmix).
- Drop spoonfuls of dough onto baking sheets, spacing 2 inches apart. Bake 9–11 minutes, until edges are set but centers are still soft.
- Let cookies rest on baking sheet 5 minutes, then transfer to a cooling rack. Dust with powdered sugar if desired.
Notes
Yes—the combo gives both gooey swirls and chewy bites. Can I use large marshmallows?
Chop them into smaller pieces to prevent over-melting. Why are my marshmallows leaking out?
That’s normal—just trim edges if needed, it adds to the gooey charm. Can I chill the dough?
Yes, chilling 30 minutes makes thicker cookies. What if I don’t have cocoa powder?
Replace with extra flour and more chocolate chips (flavor will differ). Can I use margarine instead of butter?
Yes, but real butter gives the best flavor. Do they taste too sweet?
No—the cocoa balances the marshmallow sweetness. Can I add more marshmallow fluff?
Yes, but it may make cookies stickier. Can kids help?
Definitely—they’ll love swirling in marshmallow fluff. What drinks pair well?
Hot cocoa, milk, or coffee for adults. 🏁 Conclusion These Easy Chocolate Marshmallow Swirl Cookies are everything you want in a cookie—rich, chewy, chocolatey, and loaded with gooey marshmallow goodness. Perfect for parties, holidays, or just when you need a little indulgence, they’re the kind of treat that disappears as soon as they hit the plate. Bake up a batch and watch these cookies vanish in record time!
