Chocolate Marshmallow Swirl Cookies

When the chilly winds of autumn first start to dance through the trees, nothing brings back childhood memories like the smell of Chocolate Marshmallow Swirl Cookies baking in the oven. As a kid, I used to sit cross-legged by the kitchen table, my nose pressed eagerly to the oven door, waiting for that heavenly scent to fill every corner of our home. These cookies, with their tender chocolate base and melty marshmallow ribbons, were the crown jewel of our family’s cozy weekend rituals.

this RECIPE FOR LATER

Chocolate Marshmallow Swirl Cookies are a beloved treat, blending the richness of cocoa with the light, gooey charm of marshmallows. They carry the spirit of homemade gifts, festive gatherings, and simple moments made extraordinary by a bite of something sweet. Whether it’s for a holiday cookie swap or a comforting snack after a long day, this recipe invites you to create delicious memories with every swirl.

Why You’ll Love This Recipe:

• Incredibly rich, chocolatey, and soft with a gooey marshmallow center.

• Easy to make with everyday pantry ingredients.

• Perfect for holidays, bake sales, or a cozy evening treat.

• Kid-friendly and freezer-friendly.

• Brings nostalgic, homemade comfort to every bite.

INGREDIENTS YOU’LL NEED:

• 1 1/2 cups all-purpose flour

• 1/2 cup cocoa powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 1/4 cup brown sugar, packed

• 1 large egg

• 1 teaspoon vanilla extract

• 1 1/2 cups mini marshmallows

HOW TO MAKE Chocolate Marshmallow Swirl Cookies:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prep Your Ingredients

Start by gathering all your ingredients and preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. The first scent of warming cocoa in the kitchen is your signal that deliciousness is on the way.

Step 2: Whisk Together the Dry Ingredients

In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt until well combined. This step ensures the rich chocolate flavor is evenly distributed throughout the dough.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy. This gives the cookies their tender, melt-in-your-mouth texture. Add in the egg and vanilla extract, beating until fully incorporated.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture. Mix just until combined. The dough should look rich and chocolatey, and at this point, it might be hard not to sneak a little taste.

Step 5: Fold in the Marshmallows

Gently fold in the mini marshmallows. They will create that dreamy swirl effect as they bake. Try not to overmix to keep those marshmallow pockets intact.

Step 6: Shape and Bake

Using a tablespoon or small cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about two inches apart. Bake for 8–10 minutes, or until the edges are set but the centers are still soft.

Step 7: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. As they cool, the marshmallow will set into beautiful, creamy swirls across the cookies.

The end result? Cookies that are fudgy, gooey, and full of pure joy.

HELPFUL TIPS:

• Marshmallow placement: Try to tuck some marshmallows inside the dough balls to prevent too much spreading.

• Avoid overbaking: The cookies continue to cook on the baking sheet, so take them out when the centers still look slightly soft.

• Freeze dough: You can freeze the dough balls for future baking. Just add an extra 1–2 minutes to the baking time.

DETAILS:

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

• Yield: About 24 cookies

• Category: Dessert

• Method: Baking

• Cuisine: American

• Diet: Vegetarian

NOTES:

These cookies are best enjoyed fresh but can be stored for later. They also make delightful holiday gifts tied up in a festive box or jar.

NUTRITIONAL INFORMATION: (Per Cookie)

• Calories: 120

• Fat: 5g

• Saturated Fat: 3g

• Carbohydrates: 18g

• Sugar: 11g

• Protein: 1g

• Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

Can I use large marshmallows instead of mini?

Yes, but it’s best to chop them into smaller pieces to evenly distribute the swirl.

Can I make Chocolate Marshmallow Swirl Cookies gluten-free?

Yes, substitute the all-purpose flour with a good-quality gluten-free baking blend.

Why did my marshmallows disappear while baking?

Sometimes marshmallows melt too much during baking. Keeping them slightly tucked into the dough helps them hold their shape.

STORAGE INSTRUCTIONS:

• Room Temperature: Store cookies in an airtight container for up to 5 days.

• Freezer: Freeze baked cookies for up to 3 months. To enjoy, thaw at room temperature.

Related Recipes:

If you liked these Chocolate Marshmallow Swirl Cookies, you’ll definitely enjoy these other cozy delights:

• Marshmallow Whip Cheesecake Heaven

• The Ultimate Coffee Lovers Cheesecake

• Easy Mini Baileys Cheesecakes

CONCLUSION:

Few things match the simple, cozy magic of Chocolate Marshmallow Swirl Cookies. Each bite offers a comforting blend of rich chocolate and creamy marshmallow, perfect for savoring quiet evenings, celebrations, or making new memories. Whenever you need a sweet moment, these cookies will always be there — a warm hug in cookie form.

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