Ingredients
Equipment
Method
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.
Notes
🧊 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!
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!