Chocolate Marshmallow Swirl Cookies Recipe
Get ready to fall for the ultimate cookie mashup: the Chocolate Marshmallow Swirl Cookies Recipe. These cookies are every bit as magical as they sound, blending a rich cocoa base, gooey swirls of mini marshmallows and fluff, and an explosion of chocolate chips in every bite. With a dreamy balance of crunch at the edges and a chewy, marshmallow-laced middle, they’re pure joy both warm out of the oven and as a sweet treat any time. Whether you’re baking for a crowd, packing lunchbox surprises, or just treating yourself, this recipe is guaranteed to bring smiles.
Ingredients You’ll Need
Every ingredient in this Chocolate Marshmallow Swirl Cookies Recipe is there for a reason, working together to give you that addictive texture and flavor. You don’t need anything fancy—just some baking basics and the willingness to create a batch of cookies that tastes extra special.
- All-purpose flour: Provides the structure, ensuring your cookies hold together just right.
- Unsweetened cocoa powder: Deepens the chocolate flavor and gives the cookies a beautiful, dark color.
- Baking soda: Gives your cookies that perfect lift for a chewy middle and lightly crisped edges.
- Salt: Enhances and balances the rich, sweet flavors.
- Unsalted butter, softened: Adds moisture and richness, making every bite melt in your mouth.
- Granulated sugar: Sweetens the cookie and creates a subtle crunch on the outside.
- Light brown sugar, packed: Delivers chewiness and a delicious, molasses-like depth.
- Large egg: Binds everything together for a unified texture.
- Vanilla extract: Adds warmth and rounds out the chocolatey goodness.
- Semi-sweet chocolate chips: Dotted throughout for extra gooey, chocolatey bites.
- Mini marshmallows: The sweet, toasty, sticky stars of the show—don’t skip them!
- Marshmallow fluff (optional): Ribbons in extra-indulgent swirls of gooeyness—highly recommended if you want that signature look and feel.
How to Make Chocolate Marshmallow Swirl Cookies Recipe
Step 1: Prep the Oven and Ingredients
Start by preheating your oven to 350°F (175°C) so it’s ready when you are—no waiting around! Line two baking sheets with parchment paper or silicone mats; this prevents sticking and makes cleanup a breeze. Measure out each ingredient before you start mixing, and you’ll get a quick, stress-free baking experience.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together your flour, cocoa powder, baking soda, and salt. This not only ensures the cocoa is mixed evenly but also breaks up any lumps, resulting in cookies with a consistent crumb and deep chocolate flavor in every bite.
Step 3: Cream the Butter and Sugars
In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand or stand mixer to beat everything together until the mixture turns light and fluffy—about 2-3 minutes. This process takes a bland dough to one that’s perfectly airy, setting the stage for a melt-in-your-mouth cookie.
Step 4: Add the Wet Ingredients
Now, add the egg and vanilla extract to your butter-sugar mixture, beating until everything is smooth and fully incorporated. Make sure to scrape down the sides of the bowl for a perfectly uniform dough—no streaks left behind!
Step 5: Combine Wet and Dry
Add the dry ingredients into the wet mixture in 2-3 additions, mixing on low speed between each. Once just combined, stop! Overmixing develops the gluten and can make cookies tough instead of tender, so a gentle hand here gives you that ideal soft center.
Step 6: Fold in the Chocolate Chips
Time to introduce those semi-sweet chocolate chips. Gently fold them into the dough with a spatula instead of the mixer—this helps keep the dough smooth and the chocolate distributed for melty pockets in every cookie.
Step 7: Add the Marshmallow Swirl
Now, for the signature swirl: Toss in your mini marshmallows and, if you’re using it, add dollops of marshmallow fluff. Fold these in just until streaks are visible throughout the dough; too much mixing and you’ll lose those glorious marshmallow rivers that make this Chocolate Marshmallow Swirl Cookies Recipe truly special.
Step 8: Scoop and Bake
Scoop dough onto your lined baking sheets—you’ll want to leave about 2 inches between each for spreading. Bake for 8-10 minutes. Bake just until the edges are set but the centers look slightly soft and underdone; they’ll continue to firm up outside the oven. And if your marshmallows caramelize on the edges, that’s pure cookie gold.
Step 9: Cool and Enjoy
Let the cookies cool on the sheet for 5 minutes so they hold together before moving them onto a wire rack. Then get ready for a bite of chewy, chocolatey, and gooey bliss!
How to Serve Chocolate Marshmallow Swirl Cookies Recipe
Garnishes
For an extra-special touch, sprinkle each cookie with a pinch of flaky sea salt as soon as they come out of the oven. You can also drizzle them with a bit of warm melted chocolate or an extra swipe of marshmallow fluff for that over-the-top dessert vibe.
Side Dishes
A glass of cold milk is a classic companion, but these cookies are also fabulous alongside a scoop of vanilla bean ice cream or served with hot cocoa topped with—you guessed it—extra marshmallows! The contrast of warm cookie and chilly ice cream is irresistible.
Creative Ways to Present
Stack three cookies and tie them up with twine for sweet gifts, or set out on a platter for a party tray with extra marshmallows scattered around for fun. You can even crumble them over yogurt parfaits or milkshakes for the ultimate cookie lover’s topping.
Make Ahead and Storage
Storing Leftovers
Let your Chocolate Marshmallow Swirl Cookies cool completely before transferring them to an airtight container. Stored at room temperature, they’ll stay soft and delicious for up to 4 days. If you want to preserve that just-baked texture, pop a slice of bread in with the cookies to keep them extra moist.
Freezing
These cookies freeze beautifully both as baked cookies and as unbaked dough balls. For ready-to-bake cookies, shape the dough (swirl and all), freeze on a tray, then transfer to a zip-top bag. They’ll keep their flavor and texture for up to 2 months—just add a minute or two to the baking time if baking from frozen.
Reheating
To bring back that fresh-from-the-oven magic, microwave a cookie for 8-10 seconds, or warm in a 300°F (150°C) oven for 3-5 minutes. The marshmallows will soften, the chocolate will get melty, and it’ll taste like you just baked a fresh batch.
FAQs
Can I use regular marshmallows instead of mini?
Yes! Just chop large marshmallows into smaller pieces so they distribute evenly and create those wonderful gooey pockets.
Is there a way to make this recipe gluten-free?
Absolutely—swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. The rest of the Chocolate Marshmallow Swirl Cookies Recipe works the same.
Can I skip the marshmallow fluff?
Of course. The mini marshmallows are essential for gooeyness, but the fluff is just for added swirls. If you’re a marshmallow purist, leave it out!
Why did my cookies spread too much?
Over-softened butter or a warm kitchen can make cookies spread. If that happens, chill your dough for 20-30 minutes before baking next time—this helps them hold their shape.
Can I double the Chocolate Marshmallow Swirl Cookies Recipe for a crowd?
Absolutely! Double every ingredient, split your batches so you don’t overcrowd the oven, and make sure to watch the first tray closely so you get the perfect bake—bigger batches are always a win with this crowd-pleaser.
Final Thoughts
There’s something unforgettable about the gooey, melty centers and toasty marshmallow ribbons of this Chocolate Marshmallow Swirl Cookies Recipe. If you’re searching for a treat that wows both kids and grown-ups (and disappears fast at any party), give these a try—you’ll be hooked from the very first bite!
Print
Chocolate Marshmallow Swirl Cookies Recipe
- Total Time: 30 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate Marshmallow Swirl Cookies that marry rich cocoa, gooey marshmallows, and chewy goodness in every bite!
Ingredients
Dry Ingredients:
- 1 ¾ cups (220 g) all-purpose flour
- 1/2 cup (40 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-Ins:
- 1/2 cup (90 g) semi-sweet chocolate chips
- 1 cup (50 g) mini marshmallows
- 1/3 cup (60 g) marshmallow fluff (optional)
Instructions
- Prep the Oven and Ingredients: Preheat oven to 350°F (175°C), line baking sheets, and gather ingredients.
- Mix the Dry Ingredients: Whisk flour, cocoa, baking soda, and salt in a bowl.
- Cream the Butter and Sugars: Beat butter, sugars until fluffy.
- Add the Wet Ingredients: Mix in egg and vanilla.
- Combine Wet and Dry: Gradually add and mix dry ingredients into wet.
- Fold in the Chocolate Chips: Gently fold in chocolate chips.
- Add the Marshmallow Swirl: Fold in mini marshmallows and marshmallow fluff.
- Scoop and Bake: Scoop dough onto sheets, bake for 8-10 minutes.
- Cool and Enjoy: Let cookies cool before serving.
Notes
- Watch marshmallows closely during baking to prevent excessive browning.
- Store cookies in an airtight container for freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Chocolate Marshmallow Swirl Cookies, Marshmallow Fluff, Dessert Recipe
