Delightful Chocolate Marshmallow Swirl Cookies

Chocolate Marshmallow Swirl Cookies are a dreamy match of deep fudgy chocolate and stretchy pools of marshmallow in every bite. You’ll get fancy looking marbled tops and tender middles—perfect for holiday spreads, bake sales, or just lounging around on chilly afternoons.

I whipped up my first batch for a school party and now everyone in the family keeps begging for them. The way the marshmallow blends through the chocolate dough always puts a smile on my face.

Delicious Ingredients

• Marshmallow fluff: gives you the signature sticky swirls and a soft middle Best to give it a quick stir before swirling into the dough
• Vanilla extract: brings a cozy warm flavor to tie everything together Go for the real stuff if you can—it’s worth it
• Large eggs: hold things together and give a smooth, shiny dough Let them warm up a bit for best mixing
• Granulated sugar: makes the edges perfectly crisp and helps swirl the marshmallow Superfine sugar works for even softer cookies
• Unsalted butter: makes the cookies rich and soft Let it come to room temp so it mixes easily
• Salt: keeps the sweetness balanced and brings out the chocolate Use fine sea salt for better mixing
• Baking soda: helps the cookies puff up and get a good rise Look for fresh baking soda for top results
• Unsweetened cocoa powder: loads the cookies with chocolate taste Dutch-processed cocoa gives them a smoother feel
• All-purpose flour: makes the cookies tender but keeps their shape Always scoop and level so you get the right amount

Simple How-To Steps

Let Cookies Cool:

After baking, leave them on the tray for about five minutes so the marshmallow settles, then transfer to a rack for the final cool-down

Bake:

Pop the trays in your oven for around ten or twelve minutes You’re looking for firm edges but don’t worry if the centers still look a little soft To make them extra gooey, you can dot more fluff on halfway through

Form the Dough:

Use a spoon or scoop to shape dough balls and space them out on lined pans Make a little dent in each, drop in marshmallow fluff, and use a toothpick to swirl it around so you get that cool marbled look

Heat Up the Oven:

Switch your oven on to 350 degrees farenheit and get a couple of trays lined with parchment for less mess and easy cookie release

Chill It Out:

Cover up your mixing bowl and stash it in the fridge for at least an hour Chilled dough keeps cookies thick and stops them spreading out too much

Swirl Marshmallow In:

Use a spatula to fold in marshmallow fluff gently Just a couple of folds is all you need so you don't lose those awesome streaks

Mix Wet and Dry:

Sprinkle your dry ingredients into the butter mix a little at a time—stop as soon as there’s no flour showing or you’ll get tough cookies

Crack in Eggs and Add Vanilla:

Add eggs one by one, making sure each is all mixed in before you crack the next Beat in the vanilla next

Beat Butter and Sugar:

Mix soft butter and sugar together for three or four minutes until you get a fluffy, pale mixture That’s your secret for soft cookies

Whisk Dry Stuff:

Whisk together flour, cocoa, salt, and baking soda in a bowl so there’s no clumpy cocoa – that helps everything mix nicely

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I always get a kick out of swirling the marshmallow and seeing how each cookie gets its own special design. My youngest always wants to do the swirling and somehow her cookies end up piled with extra marshmallow every time.

Storing Your Batch

Let the cookies cool all the way before tucking them into a sealed container. They’ll keep their chewy texture for about five days at room temp. If you’re freezing them, add a layer of parchment between so they won’t stick. Want warm cookies any time? Freeze the dough already shaped and just bake from frozen—just add a couple extra minutes in the oven.

Swap Ideas

No marshmallow fluff? Melt down some mini marshmallows and swirl those in instead. Go for chocolate chips if you want a boost of chocolate. Dutch process cocoa is great for a darker flavor. No butter? A good baking margarine works, but the taste might not be quite as rich.

Fun Ways to Eat

These cookies are awesome on their own, but if you wanna level up, make ice cream sandwiches using your favorite scoop—chocolate or vanilla are perfect. You can stack them up with other types like peanut butter or ginger snaps for a fun dessert tray. Pop one into a lunch for a midday pick-me-up.

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Where They're From

Marshmallow swirl cookies mix classic American cookie style with s'mores vibes. The gooey middles and fun swirls show up everywhere at parties, especially around Christmas and Valentine's, but honestly, they’re just as good any day of the year.

Common Recipe Questions

→ How do I make the marshmallow swirl really stand out?

Spoon a little marshmallow fluff in the middle of each cookie dough ball, then gently spin it around with a toothpick before popping them in the oven.

→ Could I swap in big marshmallows instead of fluff?

Absolutely, try melting a regular or giant marshmallow for a chewier, stretchier bite and a change in look.

→ Is it important to chill the dough?

Yep, chilling keeps cookies from spreading too much, boosts the flavor, and makes scooping easier.

→ Can I freeze the dough before baking?

You sure can. Roll the dough into balls, freeze them, and when you’re ready just bake straight from the freezer—just tack on a couple extra minutes in the oven.

→ What gives these cookies their deep chocolatey taste?

It’s the unsweetened cocoa powder mixed with just the right amount of sugar that delivers a bold, rich chocolate flavor.

→ What’s the best way to keep the baked cookies soft?

Pop them in a sealed container after they cool. Keep them at room temp so they stay soft and yummy for days.