Chocolate Marshmallow Swirl Cookies are rich, fudgy, bakery-style cookies with gooey ribbons of marshmallow fluff swirled throughout. Each bite combines deep chocolate flavor with soft, chewy texture and pockets of creamy sweetness.
Perfect for the holidays or whenever your chocolate cravings strike, these cookies look as beautiful as they taste. The striking swirl of white and dark makes them just as eye-catching on a cookie tray as they are irresistible to eat.
Why You’ll Love This Chocolate Marshmallow Swirl Cookies
Chocolate Marshmallow Swirl Cookies are the perfect marriage of rich chocolate indulgence and gooey marshmallow sweetness. They taste like a cross between a brownie and a cup of hot cocoa, wrapped up in a soft, chewy cookie form.
You’ll love how easy they are to make and how impressive they look fresh from the oven. With fudgy centers, crisp edges, and swirling marshmallow ribbons that catch the light, they’re as beautiful as they are delectable a total win for any occasion, especially around the holidays.
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1½ cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup marshmallow fluff
Step-by-Step Method
Step 1: Prepare your baking setup
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Step 2: Combine the dry ingredients
In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt until completely combined. Set aside.
Step 3: Cream the butter and sugar
In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together until light, fluffy, and creamy about 2–3 minutes.
Step 4: Add the wet ingredients
Beat in the eggs, one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed. The dough should be smooth and glossy.
Step 5: Combine wet and dry mixtures
Gradually mix in the dry ingredients on low speed until a thick chocolate dough forms. Be careful not to overmix stop as soon as no streaks of flour remain.
Step 6: Add the marshmallow swirl
Scoop the marshmallow fluff onto the dough in several spoonfuls. Use a rubber spatula to gently fold it in just a few times you want ribbons of marshmallow running through the dough rather than blending it fully. The less you mix, the more distinct the swirls will be.
Step 7: Scoop and bake
Using a medium cookie scoop (about 1½ tablespoons of dough), drop dough balls onto the prepared baking sheets, spacing them 2 inches apart. The dough will be slightly sticky use lightly floured hands or a cold spoon for easy handling.
Bake the cookies for 9–11 minutes, or until the edges are set but the centers still look soft. The marshmallow swirls may puff or caramelize slightly that’s what gives them their signature gooey charm.
Step 8: Cool and serve
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This lets them set while keeping the centers soft and chewy.
Serve warm, when the marshmallow is perfectly gooey, or let them cool completely for a chewy brownie-like texture.
Expert Tips for Success
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Don’t overmix the marshmallow: A few light folds create those beautiful, distinct swirls. Overmixing will blend it into the dough and lose the pattern.
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Use room-temperature ingredients: This ensures the dough mixes evenly for perfect cookies every time.
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For thick cookies: Chill the dough for 20–30 minutes before baking. This helps prevent excessive spreading in the oven.
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Adjust sweetness: For a richer chocolate flavor, reduce the sugar slightly or use dark cocoa powder.
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Storage: Store completely cooled cookies in an airtight container at room temperature for up to 4 days.
Tasty Variations to Try
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Hot cocoa cookies: Add mini chocolate chips and drizzle with melted chocolate for a true hot cocoa vibe.
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Peppermint swirl: Sprinkle in crushed candy canes or add ¼ teaspoon peppermint extract for a festive twist.
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S’mores style: Add crushed graham crackers into the dough or top each cookie with a mini marshmallow before baking.
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Nutty addition: Stir in chopped almonds or walnuts for crunch and balance against the gooey marshmallow.
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Salted finish: Sprinkle each cookie with a pinch of flaky sea salt after baking for a gourmet touch.
Serving Ideas
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Holiday tray: These cookies look amazing next to sugar cookies, peppermint bark, and fudge on a Christmas cookie platter.
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Dessert sandwiches: Use two cookies to sandwich ice cream or a layer of frosting for an over-the-top treat.
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Gift boxes: Wrap in clear bags tied with festive ribbon for easy edible holiday gifts.
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Cocoa pairing: Serve with a mug of hot chocolate or a latte for the ultimate winter indulgence.
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After-dinner bite: Pair with whipped cream and berries for a decadent dessert finish.
Frequently Asked Questions
Can I use mini marshmallows instead of fluff?
You can, but the texture will differ. Marshmallow fluff melts into creamy ribbons, while mini marshmallows tend to caramelize or disappear into the dough.
Is marshmallow fluff the same as marshmallow creme?
Yes they’re interchangeable in this recipe.
Why did my marshmallow disappear when baking?
If the cookies are overbaked or the marshmallow is deeply buried in the dough, it can melt completely. Try swirling more lightly and baking just until set for visible, gooey streaks.
Can I freeze the dough?
Yes! Scoop the dough into balls and flash freeze on a tray before transferring to a freezer bag. Bake from frozen, adding 1–2 extra minutes to the cook time.
How do I reheat the cookies?
Warm them in the microwave for 10 seconds for that perfect “fresh-from-the-oven” gooey texture.
Chocolate Marshmallow Swirl Cookies
- Total Time: 25
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Rich, fudgy cookies with gooey marshmallow fluff swirled throughout, combining the decadent texture of brownies with an indulgent creaminess. Perfect for festive occasions or satisfying chocolate cravings.
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup marshmallow fluff
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats.
- Whisk flour, cocoa powder, baking soda, and salt together in a bowl.
- Beat butter and sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, then vanilla, scraping sides as needed.
- Add dry ingredients gradually on low speed; mix until just combined.
- Spoon marshmallow fluff over dough and gently fold a few times to create visible swirls without fully blending.
- Scoop 1½-tablespoon portions onto baking sheets 2 inches apart. Bake 9–11 minutes until edges set but centers soft.
- Rest 5 minutes on pan before transferring to rack. Serve warm for gooey centers or cool for chewy texture.
Notes
Lightly fold marshmallow to keep distinct swirls.
Chill dough 20–30 minutes before baking for thicker cookies.
Use dark cocoa powder for richer chocolate flavor.
Sprinkle flaky salt after baking for a gourmet touch.
Store airtight at room temperature up to 4 days or freeze dough for 2 months.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 15g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: chocolate marshmallow cookies, gooey fudge cookies, brownie swirl cookies, holiday chocolate dessert, marshmallow fluff cookies
