Chocolate Marshmallow Swirl Cookies Recipe

Prepare to fall in love with Chocolate Marshmallow Swirl Cookies: a bakery-worthy treat that combines rich, fudgy chocolate cookie dough with ribbons of pillowy marshmallow fluff. Each bite is a dreamy swirl of flavors and textures, from crisped edges to ooey, gooey centers. Not only do these cookies look like they belong behind a glass case, they’re surprisingly easy to assemble at home—perfect for sharing (or not!) with friends, family, or just your own sweet tooth.

Ingredients You’ll Need

Every ingredient in this recipe serves a special role, so don’t skip a thing! The staples combine for a decadent dough, while a few superstar additions set these Chocolate Marshmallow Swirl Cookies apart from classic versions and give them that signature marbled look and indulgent flavor.

• All-purpose flour: Provides the structure and chew that’s essential for a perfect cookie texture.
• Unsweetened cocoa powder: Packs a flavorful chocolate punch and brings that deep, dark color to your cookies.
• Baking soda: Gives the cookies lift and a slightly soft center.
• Salt: Balances the sweetness and enhances the chocolate flavor.
• Unsalted butter (room temperature): Adds richness and keeps your cookies tender and melt-in-your-mouth.
• Granulated sugar: Sweetens and helps create those beautifully crispy edges.
• Large eggs (room temperature): Binds the dough and gives the cookies a gorgeous, fudgy texture.
• Vanilla extract: Offers a subtle warmth that rounds out the chocolate and marshmallow flavor.
• Marshmallow fluff: The star of the swirl—gives each cookie its gooey, signature marshmallow ribbons.

How to Make Chocolate Marshmallow Swirl Cookies

Step 1: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, cocoa powder, baking soda, and salt. This not only blends all the leaveners and chocolate evenly but breaks up any clumps, so your dough is smooth from the start. Set this bowl aside for later—this quick step sets the stage for chocolate cookie perfection.

Step 2: Cream Butter and Sugar

In a large bowl, beat the room-temperature butter with the granulated sugar using an electric mixer. Go for 3 to 4 minutes until it’s light, fluffy, and pale—this airiness helps your Chocolate Marshmallow Swirl Cookies bake up thick yet tender. It’s worth the extra minute for the perfect base.

Step 3: Add Eggs and Vanilla

Crack in the eggs, one at a time, fully mixing each before moving to the next. Stir in the vanilla. This ensures a silky, cohesive dough that’s ready to welcome chocolatey goodness. Give it a quick scrape down the bowl’s sides so everything’s evenly blended.

Step 4: Combine Wet and Dry Mixtures

On low speed, add your dry ingredients to the butter mixture a little at a time. Mix just until the streaks of flour disappear. For the iconic swirl, you can fold in the marshmallow fluff now or wait until after chilling for even more definition—either way, try not to overmix, so you keep the dough tender.

Step 5: Chill the Dough

Cover your dough and let it rest in the refrigerator for at least an hour. This step makes it sturdy enough to handle, locks in that thick, soft-baked texture, and prevents the cookies from spreading too thin in the oven. The flavors will have a moment to blend too!

Step 6: Preheat the Oven

With about 20 minutes left in the dough’s chilling time, preheat your oven to 350°F (175°C). While it heats, line two baking sheets with parchment paper or silicone baking mats—this means easier cleanup and perfectly baked bottoms on your Chocolate Marshmallow Swirl Cookies.

Step 7: Scoop and Swirl the Cookies

Using a cookie scoop or tablespoon, portion chilled dough and roll into balls. Set them at least two inches apart on the baking sheets. Press a small indent into each, spoon in a teaspoon of marshmallow fluff, and grab a toothpick to gently swirl the marshmallow into the dough, making those beautiful ribbons everyone loves.

Step 8: Bake the Cookies

Bake for 10 to 12 minutes, just until the edges are set and centers are still slightly soft. For extra goo, add a bit more marshmallow fluff halfway through. As they bake, your kitchen will fill with the most irresistible chocolate aroma—hang in there!

Step 9: Cool and Set

Let your cookies cool for five minutes on the baking sheet before moving them to a wire rack. This allows the marshmallow to set a bit, ensuring your cookies are easy to handle but still boast those ooey-gooey centers.

How to Serve Chocolate Marshmallow Swirl Cookies

Garnishes

The gooey tops of these cookies can be dressed up with a dusting of powdered sugar, a sprinkle of mini chocolate chips, or even a pinch of flaky sea salt. Each simple touch gives your Chocolate Marshmallow Swirl Cookies a little extra visual pop and flavor punch to impress a crowd or make an everyday snack feel special.

Side Dishes

Pair these chocolatey treats with a cold glass of milk for the ultimate classic combo, serve alongside fresh berries for a fruity contrast, or try them with vanilla ice cream for an instantly decadent dessert platter. There’s really no wrong way to enjoy them.

Creative Ways to Present

Arrange your cookies in a stacked tower on a pretty cake stand, tuck them into a basket lined with parchment, or wrap them up in cellophane bags as irresistible homemade gifts. You can even crumble extras over ice cream sundaes or sandwich two together with more marshmallow fluff for the true Cookie Monster experience.

Make Ahead and Storage

Storing Leftovers

Keep leftover Chocolate Marshmallow Swirl Cookies in an airtight container at room temperature for up to 4 days. If your house is as cookie-loving as mine, they probably won’t last that long, but they’ll stay fresh and chewy with all that marshmallow magic.

Freezing

To freeze, let the cookies cool completely, then layer them between sheets of parchment paper in a freezer-safe container. They’ll keep beautifully in the freezer for up to 2 months—perfect for stashing away sweet treats whenever cravings hit!

Reheating

Refresh room-temperature or frozen cookies with a quick zap in the microwave (about 5 to 10 seconds). This brings back that irresistible gooey marshmallow center, almost as if they just came out of the oven.

FAQs

Can I use regular marshmallows instead of fluff?

Yes! Simply chop up regular marshmallows (mini ones work best) and swirl them into the dough. Keep in mind they’ll melt a bit differently, but you’ll still have lovely pockets of gooey marshmallow in your Chocolate Marshmallow Swirl Cookies.

What if I don’t have a stand mixer?

No worries—you can mix the dough by hand or with a sturdy handheld mixer. Just make sure to cream the butter and sugar thoroughly for the best texture.

Why do I need to chill the dough?

Chilling gives the dough a firmer texture, which means your cookies will spread less and bake up thick with chewy centers. This also lets the flavors meld for the richest, most satisfying Chocolate Marshmallow Swirl Cookies.

Can these cookies be made gluten free?

Absolutely! Swap in a cup-for-cup gluten-free flour blend for the all-purpose flour. The results are still delightfully fudgy and swirly.

How do I get perfect swirls every time?

For the prettiest swirls, add the marshmallow fluff in little dollops then gently zigzag a toothpick or skewer through the dough before baking. Resist overmixing the swirl—less is more for dramatic, bakery-style marbling!

Final Thoughts

These Chocolate Marshmallow Swirl Cookies are proof that homemade treats can be just as dazzling—and twice as delicious—as anything from the bakery. If you’re searching for your next baking adventure, or just in need of a little chocolatey comfort, give this recipe a try. One bite is all it takes to fall in love!

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