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Chocolate Marshmallow Swirl Cookies Recipe

ByCaroline
Jump to Recipe· 4.6 from 19 reviews

If you’re anything like me and you adore anything chocolatey with a gooey surprise, you’re going to absolutely love this Chocolate Marshmallow Swirl Cookies Recipe. These cookies have that perfect fudgy bite from the cocoa and this irresistible, pillowy marshmallow swirl that melts just right every time. Trust me, once you try them, you’ll want to keep this recipe on hand for all the cozy nights ahead.

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Why This Recipe Works

  • Perfect Texture: The cocoa powder blends beautifully with the flour to give a rich, tender crumb that stays soft yet holds shape.
  • Gooey Marshmallow Surprise: Swirling in the marshmallow fluff adds a melty, pillowy element that feels indulgent without overpowering.
  • Chill Step Prevents Spread: Refrigerating the dough stops the cookies from flattening too much, so you get thick, chewy cookies every batch.
  • Simple Ingredients, Stunning Results: Using common pantry staples with just a touch of technique turns out bakery-quality cookies at home.
Chocolate Marshmallow Swirl Cookies, chocolate cookie recipes, marshmallow-filled cookies, easy chocolate cookie ideas, fudgy marshmallow cookies - The image shows a baking tray with a white parchment paper lining, filled with round, soft-looking chocolate cookies. Each cookie has a dark brown base with patches of white creamy filling swirled in the center, some edges slightly cracked, with small pieces of chocolate scattered on top. The tray sits on a white marbled surface, and the cookies are arranged in two rows, some closer to the edge of the tray with crumbs around. The lighting highlights the different textures of the cookies, making the chocolate and cream colors clear and rich. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient here is carefully chosen to build those rich, chocolatey flavors and give you that soft marshmallow texture that melts perfectly. I always pick good-quality cocoa powder without any added sugar for the deep chocolate notes. And room-temperature butter? Absolutely essential for that fluffy batter.

Chocolate Marshmallow Swirl Cookies, chocolate cookie recipes, marshmallow-filled cookies, easy chocolate cookie ideas, fudgy marshmallow cookies - Flat lay of a small mound of all-purpose flour, a neat pile of rich unsweetened cocoa powder, a small pinch of fine salt, a small heap of baking soda powder, a large slab of unsalted butter softened, a small white ceramic bowl filled with granulated sugar, two whole brown eggs with clean shells, a small white bowl holding vanilla extract, and a small white ceramic bowl filled with fluffy white marshmallow fluff, each ingredient fresh and natural, arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose flour: The backbone of our cookies, providing structure but still allowing for softness.
  • Unsweetened cocoa powder: Gives that intense chocolate flavor; opt for Dutch-processed if you want a smoother taste.
  • Baking soda: Just a little helps the cookies rise gently, keeping them tender and chewy.
  • Salt: Balances the sweetness and enhances all the chocolate flavors.
  • Unsalted butter: Creamed to lighten your dough and add richness — always use room temperature for easier mixing.
  • Granulated sugar: Sweetens and creates a slight crisp edge on these cookies.
  • Eggs: Add moisture and bind everything together; room temp eggs mix more smoothly for better texture.
  • Vanilla extract: Deepens the flavor profile with warm notes so every bite feels cozy.
  • Marshmallow fluff: The star of the “swirl” that makes these cookies total heaven — gooey, sweet, and melt-in-your-mouth.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Chocolate Marshmallow Swirl Cookies Recipe invites you to get creative. I love adding a pinch of espresso powder for an extra chocolate depth or swapping in a few chocolate chips for texture contrasts. Don’t be shy about making it your own!

  • Espresso Boost: I’ve tried adding a teaspoon of instant espresso powder and it totally amps up the chocolate flavor without tasting like coffee.
  • Marshmallow Variations: Sometimes I melt mini marshmallows instead of using marshmallow fluff for a denser swirl that pipes beautifully.
  • Diet-friendly swaps: For a dairy-free take, coconut oil replaces butter and keeps the dough rich and tender.
  • Size difference: Making smaller bite-sized cookies works great for parties and they bake faster too!

Step-by-Step: How I Make Chocolate Marshmallow Swirl Cookies Recipe

Step 1: Whisk Dry Magic Together

Kick things off by mixing your flour, cocoa powder, baking soda, and salt in a medium bowl. Whisking well here makes sure the cocoa distributes evenly so no surprise clumps of bitter powder end up in your cookies. Set it aside — this will be perfect for folding into the wet ingredients later.

Step 2: Cream That Butter and Sugar ‘Til Fluffy

Grab your electric mixer and beat the room temperature butter with granulated sugar for a good 3-4 minutes. You want this mixture light, smooth, and fluffy because that airiness helps the cookies bake up soft and tender. I usually stop and scrape down the sides to get everything incorporated evenly.

Step 3: Eggs and Vanilla — The Flavor Enhancers

Add your eggs one at a time, beating well after each addition. This step is key for emulsifying your dough so it doesn’t separate later. Stir in the vanilla extract last—its warmth wakes up the chocolate flavor just right.

Step 4: Combine Dry and Wet, But Don’t Overmix!

Gradually add the dry ingredients to your butter mixture on a low speed. Mix just enough to bring everything together—you still want some softness so the cookies don’t turn tough. This is a good time to decide whether you want to swirl in the marshmallow fluff now or after chilling the dough (I usually wait to swirl on top later for a prettier effect).

Step 5: Chill Out for Perfect Cookies

Cover that dough and pop it in the fridge for at least an hour. Chilling firms it up so it’s easier to handle and prevents those cookies from spreading too much during baking. This little pause really makes a big difference in texture and shape.

Step 6: Scoop, Swirl, and Bake

Preheat your oven to 350°F (175°C) about 20 minutes before baking. Line two baking sheets with parchment paper or silicone mats. Using a scoop or tablespoon, form your dough into balls and place on the sheets, spaced around 2 inches apart. Make a small indent in the center of each dough ball, spoon in a teaspoon of marshmallow fluff, and then use a toothpick or skewer to swirl it gently into the cookie dough—this creates those beautiful marshmallow ribbons.

Bake for 10-12 minutes until the edges are set but the centers are still soft. If you want extra gooeyness, try adding a little more marshmallow fluff on top halfway through baking.

Step 7: Cool Before You Dive In

Let your cookies cool on the baking sheet for about 5 minutes — this helps the marshmallow swirl set and makes them easier to transfer to a wire rack to finish cooling. Trying to move them too soon can cause them to fall apart, and no one wants that!

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Tips from My Kitchen

  • Use Room Temperature Ingredients: I learned the hard way—cold butter or eggs can make mixing a pain and lead to dense cookies.
  • Chill Dough, Don’t Skip: If you’re short on time, chill the dough at least 30 minutes to avoid spreading; it’s a game changer.
  • Swirl Gently: Don’t overmix the marshmallow swirl — a gentle touch keeps those gorgeous ribbons without making the dough too sticky.
  • Rotate Baking Sheets: Halfway through baking, rotate your trays for even cooking; ovens aren’t always perfectly even.

How to Serve Chocolate Marshmallow Swirl Cookies Recipe

Chocolate Marshmallow Swirl Cookies, chocolate cookie recipes, marshmallow-filled cookies, easy chocolate cookie ideas, fudgy marshmallow cookies - Two dark brown cookies with white swirls spread on top are placed on a white plate. Each cookie has cracks on its surface and some shiny salt flakes sprinkled over the top. The plate also has a dusting of dark brown powder around the edges. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple—sometimes a light dusting of powdered sugar or a tiny drizzle of melted white chocolate on cooled cookies makes them feel extra special. For holidays, a sprinkle of edible glitter or a pinch of sea salt on top of the marshmallow swirl adds a fancy touch I adore.

Side Dishes

Pair these cookies with a cold glass of milk or a cozy cup of hot cocoa. If you’re serving these at a party, a scoop of vanilla ice cream on the side turns them into an unforgettable dessert.

Creative Ways to Present

For birthdays or gatherings, I love stacking them into a tiered cookie “cake” tied with a rustic ribbon. You can also wrap individual cookies in cellophane bags with colorful ribbon for adorable edible favors!

Make Ahead and Storage

Storing Leftovers

I keep mine in an airtight container at room temperature—it keeps them soft and chewy for about 4-5 days. If they firm up too much, a quick 5-second zap in the microwave softens them perfectly.

Freezing

Sometimes I bake half the batch and freeze the dough balls on a tray, then transfer them to a sealed bag. When I’m ready, I just bake them straight from frozen—adding a couple of minutes to the bake time—and they come out just as amazing as fresh.

Reheating

Reheat leftover cookies gently in the microwave for 8-10 seconds or in a low oven for a few minutes to revive that gooey marshmallow center. Just be careful not to overheat or they’ll dry out.

FAQs

  1. Can I use regular marshmallows instead of marshmallow fluff in the Chocolate Marshmallow Swirl Cookies Recipe?

    Absolutely! You can melt mini marshmallows or chop jumbo marshmallows and add them to the center of each cookie for a different but delicious texture. Just keep in mind marshmallows melt differently than fluff, so the swirl pattern might be less defined but still super gooey.

  2. Why do I need to chill the dough in this Chocolate Marshmallow Swirl Cookies Recipe?

    Chilling the dough firms it up, making it much easier to scoop and swirl the marshmallow. It also prevents the cookies from spreading too thin during baking, helping you achieve that perfectly thick and soft cookie.

  3. Can I make these cookies gluten-free?

    You can substitute the all-purpose flour with a gluten-free blend that’s designed to replace flour cup-for-cup. Just be sure the blend includes xanthan gum or another binder to keep your cookies from crumbling.

  4. How long do these cookies stay fresh?

    Stored in an airtight container at room temperature, these cookies stay fresh and delicious for up to 5 days. They’re still best within the first couple of days when the marshmallow is soft and gooey.

Final Thoughts

This Chocolate Marshmallow Swirl Cookies Recipe is truly one of my favorites for its perfect balance of fudgy chocolate and light, melty marshmallow comfort. Whether you’re baking for yourself, your family, or a special occasion, these cookies never disappoint and always bring smiles. I hope you give them a try soon and fall in love with them just like I did—because a silky-sweet swirl in every bite feels like a little hug from the oven.

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Chocolate Marshmallow Swirl Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 19 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delight in these rich and fudgy Chocolate Marshmallow Swirl Cookies, featuring a soft cocoa cookie base with a gooey marshmallow center. Perfectly balanced with a deep chocolate flavor and a sweet marshmallow twist, these cookies are a crowd-pleaser for any occasion.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup marshmallow fluff

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
  2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream 1 cup room temperature unsalted butter with 1½ cups granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add Eggs and Vanilla: Beat in 2 large room-temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 2 teaspoons vanilla extract.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together. Avoid overmixing. Optionally swirl in the marshmallow fluff or wait until after chilling.
  5. Chill the Dough: Cover the dough and refrigerate for at least 1 hour to make it easier to handle and to prevent excessive spreading during baking.
  6. Preheat Oven: About 20 minutes before baking, preheat your oven to 350°F (175°C). Prepare two baking sheets with parchment paper or silicone mats.
  7. Form Cookies: Use a cookie scoop or tablespoon to scoop out chilled dough and roll into balls. Place on prepared sheets spacing about 2 inches apart. Press a small indent into each dough ball and spoon a teaspoon of marshmallow fluff into the indent. Swirl the marshmallow with a toothpick into the dough.
  8. Bake: Bake in the preheated oven for 12 minutes, or until edges are set but centers remain soft. Optionally, add more marshmallow fluff on top halfway through baking for extra gooeyness.
  9. Cool on Pan: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, allowing the marshmallow to set slightly.

Notes

  • Chill the dough for 30 minutes if it’s too sticky to handle initially.
  • Use melted real marshmallows instead of marshmallow fluff for a fluffier swirl.
  • Substitute one jumbo marshmallow in the center if you prefer a solid marshmallow center over a swirl.
  • Rotate baking sheets halfway during baking to promote even cooking.
  • Store baked cookies in an airtight container at room temperature to keep fresh.
  • Freeze shaped dough balls for later baking; add a couple of minutes to baking time if baked from frozen.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal
  • Sugar: 15 g
  • Sodium: 100 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 35 mg

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