Chocolate Marshmallow Swirl Cookies Recipe

Chocolate Marshmallow Swirl Cookies are a delicious fusion of rich, chocolatey cookie dough and gooey marshmallow ribbons that melt right into every bite. Inspired by cozy cups of hot cocoa and nostalgic campfire s’mores, these cookies are perfect for holidays, cold-weather comfort, or anytime you’re craving a sweet treat with both visual appeal and deep flavor.

Why You’ll Love This Recipe

These cookies are more than just a sweet snack—they’re a beautiful blend of flavors and textures that feel comforting and luxurious. The chocolate cookie base is deeply flavorful and soft, while the swirls of marshmallow fluff create gooey, chewy pockets that contrast beautifully. They’re easy to make, crowd-pleasing, and visually stunning—great for dessert trays, cookie swaps, and festive gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder

• Baking soda

• Salt

• Unsalted butter

• Granulated sugar

• Eggs

• Vanilla extract

• Marshmallow fluff

Directions

1. Preheat Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

2. Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.

4. Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.

5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

6. Chill Dough: Cover and refrigerate the dough for at least 1 hour to make it easier to handle and help cookies hold their shape.

7. Form Cookies: Scoop dough using a cookie scoop and roll into balls. Place on prepared baking sheets, spacing 2 inches apart.

8. Add Marshmallow Swirl: Make a small indent in each dough ball and spoon about 1 teaspoon of marshmallow fluff into the center. Use a toothpick to gently swirl the fluff into the top of the dough.

9. Bake: Bake for 10–12 minutes, or until edges are set and centers are still soft. Optionally, add a little more fluff halfway through baking for extra gooeyness.

10. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

Servings: 24 cookies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

• Vegan Option: Use plant-based butter and vegan marshmallows or fluff. Swap in dairy-free chocolate chips if desired.

• Gluten-Free Version: Use a 1:1 gluten-free flour blend. Make sure all baking ingredients (like baking powder and cocoa) are certified gluten-free.

• Spiced Up: Add a pinch of cinnamon or cayenne pepper to the dough for warmth and complexity.

• Nutty Addition: Mix in chopped pecans or walnuts for added crunch and depth.

• Double Chocolate: Add white or dark chocolate chips to enhance the richness and visual appeal.

• Stuffed Center: Press a large marshmallow into the center of each dough ball before baking for a molten marshmallow center.

Storage/Reheating

Room Temperature: Store cookies in an airtight container for up to 5 days. Layer with parchment paper to prevent sticking.
Freezing Baked Cookies: Cool completely before freezing. Store in a freezer-safe bag or container for up to 3 months.
Freezing Dough: Scoop dough into balls, freeze on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 2–3 minutes to the baking time.
Reheating:

• Microwave: Warm for 10–15 seconds to soften the marshmallow and bring back gooey texture.

• Oven: Reheat at 300°F (150°C) for 5–10 minutes.

• Air Fryer: Heat at 300°F (150°C) for 2–3 minutes.

• Toaster Oven: Reheat for a few minutes at 300°F.

FAQs

Can I use marshmallows instead of fluff?

Yes, but add them halfway through baking so they don’t disappear into the dough or burn.

Why are my cookies spreading too much?

Make sure to chill the dough for at least an hour. Also, use a parchment-lined baking sheet and space the dough balls apart.

Can I make the dough ahead of time?

Absolutely. Store it in the fridge for up to 3 days or freeze for longer storage.

How do I get that perfect swirl look?

Add the marshmallow fluff on top of each cookie and swirl gently with a toothpick right before baking.

Can these cookies be made less sweet?

Yes. Use less sugar and choose dark chocolate chips or cocoa powder for a more balanced flavor.

What’s the best way to scoop the dough?

A medium cookie scoop ensures evenly sized cookies that bake consistently.

How do I keep the cookies soft?

Do not overbake—pull them out when they’re just set. Store in an airtight container with a slice of bread to maintain moisture.

Can I make jumbo cookies with this recipe?

Yes, just increase the baking time by a few minutes and make sure to space them out well.

Will the fluff harden once cooled?

It softens as it cools but remains chewy and sticky, which adds to the cookie’s texture.

Can I make sandwich cookies with these?

Yes! Use two cookies and a marshmallow or ganache filling to make decadent cookie sandwiches.

Conclusion

Chocolate Marshmallow Swirl Cookies bring together the best of both worlds—rich, fudgy chocolate and gooey, sweet marshmallow in every bite. They’re ideal for holiday baking, special occasions, or simply treating yourself to something extraordinary. With simple ingredients and a few expert techniques, these cookies are sure to become a favorite in your dessert rotation.