Chocolate Marshmallow Swirl Cookies
There’s something undeniably magical about the combo of chocolate and marshmallow—like childhood nostalgia baked into every bite. These Chocolate Marshmallow Swirl Cookies have become a treasured favorite in our household, and honestly, it all started with a craving and a leftover jar of marshmallow fluff. One rainy afternoon, I decided to get a little experimental with a classic chocolate cookie dough and swirl in some marshmallow cream. What came out of the oven was nothing short of a masterpiece—soft, chewy, fudgy cookies with ribbons of gooey marshmallow running through them like a delicious little surprise in every bite.
The first time I made these, my kids thought I had conjured them from a bakery. My husband asked if I had hidden a stash somewhere just for myself (I plead the fifth). Now, they’re a must-bake for weekend movie nights, cookie exchanges, and anytime someone just needs a bit of sugar-induced cheering up.
What I love most is how impressive they look with those beautiful swirls, yet they’re deceptively easy to make. They’re a true showstopper with very little fuss—perfect for busy moms who want that wow-factor without the extra work. These cookies don’t just satisfy a sweet tooth—they spark joy, ignite compliments, and always leave the plate empty. Let’s just say, they never last long on our kitchen counter, and that’s exactly how I know they’re a keeper.
Questions I Often Get Asked About This Recipe
Can I use homemade marshmallow instead of fluff?
Yes! If you have the time and enjoy making things from scratch, homemade marshmallow cream works beautifully. Just be sure it’s soft and spreadable.
Do I need to chill the dough?
Nope! That’s part of what makes this recipe so quick and easy—no chilling required.
Can I freeze these cookies?
Absolutely. You can freeze the dough balls or the fully baked cookies. Just be sure to store them in an airtight container to prevent freezer burn.
Do they stay gooey inside?
Yes, especially if you don’t overbake them. The marshmallow stays soft, and the cookie stays chewy for days.
Can I use mini marshmallows instead of fluff?
Not recommended. They tend to melt and disappear during baking. Stick to fluff for that perfect swirl.
What You Need to Make Chocolate Marshmallow Swirl Cookies
Ingredients:
1 cup (226g) unsalted butter, softened
1 cup (200g) brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
1 cup (85g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup marshmallow fluff or marshmallow cream
Special Tools:
Hand or stand mixer
Parchment-lined baking sheet
Cookie scoop or tablespoon
Toothpick or skewer (for swirling)
How to Make Chocolate Marshmallow Swirl Cookies
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Scoop out about 2 tablespoons of dough and form into a ball. Flatten slightly and place a small spoonful of marshmallow fluff on top.
Add another small pinch of dough over the fluff, seal the edges, and gently roll it into a ball again.
Place on the baking sheet, leaving space between each cookie. Using a toothpick or skewer, swirl the fluff slightly to create a marbled effect on top.
Bake for 10–12 minutes or until the edges are set and the tops look slightly crackled.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for Making the Best Chocolate Marshmallow Swirl Cookies
Use a cookie scoop for evenly sized cookies, which helps them bake uniformly.
Don’t overmix the dough. Once the dry ingredients are added, mix just until incorporated.
Swirl with care. A toothpick works better than a knife for that perfect marbled top—swirl just enough without overdoing it.
For extra chocolatey flavor, add a handful of chocolate chips to the dough.
Let them cool completely before storing to prevent the marshmallow from sticking.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These cookies are pure magic. My kids were obsessed—and so was I! Easy enough for a weeknight treat.” – Jenna R.
⭐️⭐️⭐️⭐️ “Loved the flavor and look, but mine spread a bit more than I expected. Will try chilling the dough next time!” – Emily L.
⭐️⭐️⭐️⭐️⭐️ “Best cookie recipe I’ve tried in a while. The swirl makes them look bakery-worthy!” – Megan P.
⭐️⭐️⭐️⭐️⭐️ “Perfect for school bake sales. Every parent wanted the recipe!” – Sarah V.
⭐️⭐️⭐️⭐️ “Super tasty, but I might add a pinch of espresso powder next time for more depth.” – Olivia T.
Printable Recipe
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Chocolate Marshmallow Swirl Cookies
These soft, fudgy Chocolate Marshmallow Swirl Cookies combine rich cocoa flavor with ribbons of gooey marshmallow for a decadent treat that looks just as good as it tastes. Perfect for bake sales, holidays, or a cozy night in, they’re easy to make and guaranteed to impress.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 1 cup (85g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup marshmallow fluff or marshmallow cream
- Special Tools:
- Hand or stand mixer
- Parchment-lined baking sheet
- Cookie scoop or tablespoon
- Toothpick or skewer (for swirling)
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Scoop out about 2 tablespoons of dough and form into a ball. Flatten slightly and place a small spoonful of marshmallow fluff on top.
- Add another small pinch of dough over the fluff, seal the edges, and gently roll it into a ball again.
- Place on the baking sheet, leaving space between each cookie. Using a toothpick or skewer, swirl the fluff slightly to create a marbled effect on top.
- Bake for 10–12 minutes or until the edges are set and the tops look slightly crackled.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
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