Chocolate Marshmallow Swirl Cookies – Gooey & Amazing

There’s something magical about baking Chocolate Marshmallow Swirl Cookies on a chilly winter day. The kitchen fills with the deep scent of chocolate, butter, and sugar as these Chocolate Marshmallow Swirl Cookies puff up in the oven. The edges turn crisp, the centers stay soft, and the ribbons of marshmallow create gooey bites that melt into pure joy. In just under 30 minutes, you’ll have a cookie that feels both cozy and indulgent, perfect for Christmas or any moment that needs a little sweetness.

Why You’ll Love This Recipe

These Chocolate Marshmallow Swirl Cookies are pure comfort in every bite. They’re easy to make, with simple ingredients you probably already have at home. The chocolate dough bakes into a rich, brownie-like texture, while the marshmallow swirl adds a creamy, sweet contrast that’s hard to resist.

You’ll also love how versatile this recipe is. Whether you serve them warm with milk, pack them for gifting, or add them to your Christmas cookie platter, they always steal the show. Plus, the swirl pattern makes them look like something straight from a bakery display—but you made them right in your kitchen.

Ingredients You’ll Need

Here’s everything you need to make a batch of about 24 cookies:

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsalted butter (room temperature)
• 1½ cups granulated sugar
• 2 large eggs (room temperature)
• 2 tsp vanilla extract
• 1 cup marshmallow fluff (or mini marshmallows)

Optional Add-ins

• ½ cup dark or white chocolate chips for extra richness
• ½ tsp cinnamon or a pinch of cayenne for warmth
• Chopped nuts or crushed cookies for crunch

How to Make Chocolate Marshmallow Swirl Cookies

Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar until light and fluffy—about 3 to 4 minutes. This helps your cookies stay soft and chewy.

Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, then mix in the vanilla extract. The dough should look smooth and shiny at this point.

Step 4: Combine Wet and Dry Ingredients
Slowly add the dry mixture to the wet ingredients. Mix until everything just comes together. Avoid overmixing, so your cookies stay tender.

Step 5: Swirl in the Marshmallow
If using marshmallow fluff, gently fold it into the dough with a spatula. Don’t mix too much—just enough to create soft ribbons of white through the chocolate.

Step 6: Chill the Dough
Cover the bowl and chill for at least 1 hour. This step keeps your cookies from spreading too much and makes them easier to handle.

Step 7: Preheat and Prepare the Baking Sheets
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

Step 8: Shape the Cookies
Scoop the dough into 1½-inch balls and place them 2 inches apart on the sheets. Press a small indent in the center and add about a teaspoon of marshmallow fluff (or a small marshmallow). Use a toothpick to swirl slightly for a marbled look.

Step 9: Bake
Bake for 10 to 12 minutes, just until the edges are set but the centers still look soft. For an extra gooey swirl, you can add more marshmallow halfway through baking.

Step 10: Cool and Enjoy
Let cookies cool on the pan for 5 minutes, then move them to a wire rack. They’ll firm up a little as they cool but stay soft in the middle.

Expert Tips for Perfect Cookies

• Chill your dough—this helps control spread and keeps the texture chewy.
• Bake at 325°F for more defined marshmallow swirls.
• Rotate the pans halfway through for even baking.
• If dough feels sticky, lightly flour your hands.
• For a fun twist, mix cocoa powder with white chocolate chips for a color contrast.

Variations and Substitutions

• Vegan: Use vegan butter, plant-based eggs, and vegan marshmallows.
• Gluten-Free: Substitute gluten-free all-purpose flour.
• Nutty: Add chopped walnuts or pecans for a crunchy surprise.
• Spiced: Stir in cinnamon or cayenne for a cozy, spiced kick.

Serving Ideas

Serve these cookies warm for the ultimate gooey center. Pair them with a mug of hot cocoa or coffee for an afternoon treat. They also make great additions to holiday cookie boxes or dessert boards alongside Butter pecan cookies with a rich, nutty twist and Red velvet cupcakes with cream cheese frosting for festive occasions.

Storage and Reheating

Keep cookies in an airtight container at room temperature for up to 5 days. To freeze, store the dough or baked cookies in a freezer-safe bag for up to 3 months.

When ready to enjoy, reheat in the microwave for 10–15 seconds or bake at 300°F for 5–10 minutes. The marshmallow will soften again, just like fresh out of the oven.

Troubleshooting

• Cookies spreading too much: Chill longer or make sure butter isn’t too soft.
• Marshmallow melting away: Add it halfway through baking.
• Too hard: Don’t overbake—pull them out when centers look slightly soft.
• Sticky dough: Chill longer or dust hands lightly with flour.
• Uneven baking: Make dough balls the same size and rotate pans halfway.

Recipe FAQs

Final Thoughts

These Chocolate Marshmallow Swirl Cookies capture everything wonderful about holiday baking. The rich chocolate base and soft, creamy marshmallow swirls create a treat that’s both nostalgic and luxurious. Make a batch, share them with friends, and don’t forget to post your creations on Pinterest or Facebook—because cookies this good deserve to be seen and shared.

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