Chocolate Marshmallow Swirl Cookies Recipe – Easy, Chewy Treats You’ll Love

The first time I bit into a warm chocolate marshmallow swirl cookie, I swear my kitchen turned into a tiny bakery. The gooey marshmallow twisting through chewy chocolate—it’s just pure happiness. You know when you can smell cookies baking and it feels like a hug? That’s exactly what these cookies do. Every batch tells a story, whether it’s sneaking a treat after dinner or surprising my kids after school. These chocolate marshmallow swirl cookies aren’t just a recipe—they’re a memory-maker.

Honestly, I stumbled onto this cookie combo when I had a half bag of mini marshmallows begging to be used. I’d tried classic chocolate chip cookies, s’mores bars, and even rocky road brownies, but nothing quite hit that sweet spot. One rainy Saturday, I decided to swirl marshmallows right into the dough. Let’s just say, my family voted it their new favorite before the cookies were even cool!

What makes these irresistible is that chewy chocolate base—the kind that bends, not snaps—and a swirl of gooey, toasted marshmallow in every bite. They’re perfect for busy families, sweet tooth cravings, and anyone who needs a mood boost. If you’re looking for a cookie that’s easy, deeply chocolatey, and has that “wow” factor for Pinterest-worthy pics, chocolate marshmallow swirl cookies are it. I’ve tested this recipe over a dozen times (sometimes twice in one week!) and I promise, it’s foolproof and full of joy. Let’s bake some happiness!

Why You’ll Love This Recipe

I’ve made chocolate marshmallow swirl cookies more times than I can count—sometimes for bake sales, sometimes just because. Here’s what makes this recipe a keeper in my kitchen:

• Quick & Easy: Ready in under 30 minutes—perfect for last-minute dessert emergencies or when you want a sweet treat fast.
• Simple Ingredients: You probably have everything you need already. No need to hunt down fancy chocolate or gourmet marshmallows!
• Perfect for Any Occasion: These cookies shine at parties, holiday gatherings, cozy nights in, and even as edible gifts.
• Crowd-Pleaser: Kids go wild for the gooey swirls, and adults love the nostalgic bite. I’ve never had leftovers at a potluck.
• Unbelievably Delicious: The contrast of chewy chocolate and melted marshmallow is cookie heaven. It’s the kind of treat you close your eyes for.

What sets my chocolate marshmallow swirl cookies apart? I always melt a bit of butter with the chocolate for depth, and gently fold in the marshmallows so they toast, not disappear. You get ribbons of soft sweetness running through every bite. I’ve tested this method (and failed a few times with burnt marshmallow puddles), but this version is the winner. It’s comfort food, but still impressive enough for the fanciest dessert table. Whether you need a quick bake or a showstopper, these cookies deliver every single time.

Honestly, it’s not just about taste—it’s about the experience. There’s something magical about watching the marshmallow swirl and puff in the oven. It’s a little messy, totally fun, and always worth it. If you want a cookie that’s simple, chewy, and visually stunning for your Pinterest board, this is the one.

What Ingredients You Will Need

This chocolate marshmallow swirl cookies recipe brings together pantry staples and a couple of fun extras for big flavor and perfect texture. Here’s what you’ll need (trust me, you’ll want to keep these on hand for cookie emergencies):

• For the cookie dough:
• 1 cup (226g) unsalted butter, softened (adds richness and chewiness)
• 1 cup (200g) brown sugar (for deep flavor and chew)
• 1/2 cup (100g) granulated sugar (balances the sweetness)
• 2 large eggs, room temperature (binds everything together)
• 2 teaspoons pure vanilla extract (I use Nielsen-Massey for best aroma)
• 2 cups (250g) all-purpose flour (King Arthur’s has never let me down)
• 1/2 cup (50g) unsweetened cocoa powder (Dutch-process if possible for richer chocolate)
• 1 teaspoon baking soda (gives lift and softness)
• 1/2 teaspoon salt (balances flavors—don’t skip!)
• For the swirl:
• 1 1/2 cups (90g) mini marshmallows (I prefer Jet-Puffed—they keep their shape well)
• For mix-ins (optional):
• 3/4 cup (130g) semi-sweet chocolate chips (Ghirardelli or your favorite brand)
• 1/2 cup (60g) chopped walnuts or pecans (for extra texture, totally optional)

Substitution Tips: You can swap butter for coconut oil to make these dairy-free, or use gluten-free 1:1 flour if needed. Not a fan of nuts? Skip them! Want bigger marshmallow swirls? Use regular-size marshmallows and chop them up. If you’re feeling fancy, add a pinch of instant espresso powder for deeper chocolate flavor.

All the ingredients play a role: cocoa for bold chocolate, marshmallows for gooey swirls, and sugars for the chewy texture. I always say, use what you’ve got—these cookies are forgiving and adaptable. If you’re baking in summer, try adding a handful of chopped fresh strawberries for a s’mores twist. And if you’re out of vanilla, almond extract works in a pinch!

Equipment Needed

You don’t need a pro kitchen—just the basics will do for chocolate marshmallow swirl cookies. Here’s my go-to list:

• Large mixing bowl – For combining all that chocolatey goodness. If yours is plastic, make sure it’s sturdy!
• Electric hand mixer or stand mixer – Makes creaming the butter and sugars a breeze, but a strong arm and a wooden spoon work too.
• Rubber spatula – Essential for folding in marshmallows gently (metal spoons can tear them apart).
• Baking sheets – I use rimmed aluminum sheets lined with parchment for easy cleanup.
• Parchment paper – Keeps cookies from sticking and gives a crisp edge.
• Cookie scoop (medium, about 2 tablespoons) – Helps portion dough evenly, but two spoons work in a pinch.
• Wire cooling rack – Lets cookies cool quickly without getting soggy.

Don’t have a mixer? No worries—just beat everything by hand with a sturdy whisk. I’ve done it when my stand mixer was on the fritz, and it’s a bit of a workout but totally doable. For parchment, you can swap in a silicone baking mat if you’re eco-conscious. And if your baking sheets are old and warped (like mine once were), just double up to prevent burning. Maintenance tip: wash silicone mats with warm soapy water and store flat to avoid creases.

Budget-friendly tip: The dollar store cookie scoop actually works just fine, and a second-hand wire rack is gold. I’ve baked these cookies everywhere from my first apartment to my mom’s kitchen—trust me, you don’t need fancy gear!

Preparation Method

1. Preheat your oven: Set to 350°F (175°C). Line two baking sheets with parchment paper. (If your oven runs hot, lower by 5 degrees.)
2. Cream the butter and sugars: In a large bowl, beat 1 cup (226g) softened butter, 1 cup (200g) brown sugar, and 1/2 cup (100g) granulated sugar until light and fluffy—about 3 minutes with a mixer, 5 by hand. The mixture should look pale and creamy.
3. Add eggs and vanilla: Crack in 2 large eggs (one at a time), mixing well after each. Stir in 2 teaspoons vanilla extract. (If the mixture looks curdled, don’t worry—it’ll smooth out once you add the dry ingredients.)
4. Combine dry ingredients: In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1/2 cup (50g) unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. (I sift the cocoa if it’s lumpy.)
5. Mix wet and dry: Gradually add the dry ingredients to the butter mixture. Blend just until combined—don’t overmix! The dough will be thick and fudgy. If it feels too dry, add 1 tablespoon milk.
6. Fold in chocolate chips and nuts (optional): Stir in 3/4 cup (130g) chocolate chips and 1/2 cup (60g) nuts if using. (I sometimes skip nuts for the kids.)
7. Swirl in marshmallows: Gently fold in 1 1/2 cups (90g) mini marshmallows. Try not to crush them—just enough to streak them through the dough. (Don’t mix too vigorously or they’ll melt into the dough.)
8. Shape the cookies: Use a medium cookie scoop (about 2 tablespoons) to drop dough onto the prepared sheets, spacing at least 2 inches apart. (If you want extra marshmallow swirl, press a couple more minis on top of each mound.)
9. Bake: Bake for 9–11 minutes, until edges are set but centers look slightly underdone. Marshmallows should be puffed and lightly golden—don’t overbake or they’ll get tough.
10. Cool: Let cookies sit on the baking sheet for 2 minutes (they’re fragile hot!), then transfer to a wire rack. They’ll firm up as they cool but stay chewy.

Preparation Notes: If your dough is sticky, chill it for 15–20 minutes before baking. If marshmallows ooze out, it’s normal—just let cool before moving. For bigger cookies, add an extra minute to baking time. Sensory check: you’re looking for cookies with slightly crisp edges, soft centers, and streaks of gooey marshmallow. If you smell burning sugar, reduce the oven temp next time. My tip: Bake one test cookie first to check baking time in your oven (I learned the hard way with burnt bottoms!).

Cooking Tips & Techniques

I’ve learned a few tricks (sometimes the hard way) to make chocolate marshmallow swirl cookies turn out perfectly every time:

• Don’t overmix the dough: Once you add the flour and cocoa, mix just until it comes together. Overmixing makes cookies tough.
• Chill if sticky: If your dough is too soft to scoop, chill for 15–20 minutes. It helps the cookies hold their shape and keeps marshmallows from melting too quickly.
• Marshmallow placement: Fold marshmallows in gently. If you want dramatic swirls, press a few on top before baking. Too many inside can make cookies spread too much.
• Bake one tray at a time: This ensures even heat. If baking two trays, rotate halfway through for even browning.
• Watch the cookies, not just the clock: Oven times vary! Cookies are done when edges are just set and centers still look soft. Marshmallows should be puffed, not browned.
• Let them cool before moving: Marshmallow can make cookies fragile right out of the oven. Give them 2–3 minutes on the sheet first.

Common mistakes? I’ve burned marshmallows more than once by baking too long. If that happens, reduce your time by a minute next batch. If cookies spread too much, chill your dough or check your oven temperature. For multitasking, I prep the dough, scoop onto trays, and pop one tray in while shaping the next. This way, you’ve always got fresh cookies coming out!

Consistency tip: Use a cookie scoop and level it off for uniform cookies. I also recommend weighing ingredients for best results—especially the flour and cocoa. Trust me, every little detail counts for chewy, perfect cookies that look as good as they taste!

Variations & Adaptations

Chocolate marshmallow swirl cookies are endlessly customizable! Here are a few ways I’ve switched things up (sometimes on purpose, sometimes by accident):

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. Bob’s Red Mill works great—no one will even notice the difference.
• S’mores Twist: Add 1/2 cup (60g) crushed graham crackers to the dough and use large marshmallow chunks. Instant campfire vibes!
• Peanut Butter Lovers: Swirl in 1/3 cup (80g) creamy peanut butter with the marshmallows. It’s ridiculously good and super rich.
• Vegan Adaptation: Use dairy-free butter, a flaxseed egg, and vegan marshmallows (like Dandies).
• Seasonal Add-Ins: In winter, I add a pinch of cinnamon or peppermint extract. In summer, dried cherries or mini M&Ms are a hit with the kids.

Allergen swaps? You can use sunflower seed butter instead of peanut for a nut-free option, and coconut sugar for lower glycemic impact. I once made these with almond flour—slightly denser, but still chewy and satisfying!

My favorite personal variation? I love swirling in dulce de leche and mini marshmallows for a caramel-chocolate cookie. It’s messy, but worth every sticky finger!

Serving & Storage Suggestions

These chocolate marshmallow swirl cookies are best served fresh and slightly warm—just when the marshmallow is still gooey. For a killer Pinterest presentation, stack them high on a cake stand or arrange in a rustic basket lined with parchment. Sometimes I drizzle with extra melted chocolate for a dramatic swirl effect.

Pair with a cold glass of milk, hot cocoa, or espresso. They also play well with vanilla ice cream for a quick dessert sandwich. For parties, I add a sprinkle of flaky sea salt right before serving—trust me, it’s a game-changer.

Storage is simple: Keep cookies in an airtight container at room temperature for up to 4 days (though they rarely last that long). For longer storage, freeze cooled cookies in a single layer, then transfer to a zip-top bag. Reheat in a microwave for 10–15 seconds or warm in a 300°F (150°C) oven for 3–4 minutes. Flavors develop and intensify after a day, so don’t be surprised if they taste even better on day two!

If cookies go a bit stale, crumble them over yogurt or ice cream. I’ve even used them as a base for no-bake cookie bars—waste not, want not!

Nutritional Information & Benefits

Each chocolate marshmallow swirl cookie (about 40g) contains approximately:

• Calories: 180
• Fat: 8g
• Carbohydrates: 28g
• Protein: 2g
• Sugar: 18g

The cocoa powder adds antioxidants, while the marshmallows and chocolate chips give quick energy. If you use nuts, you get a boost of healthy fats and a little extra protein. With gluten-free or dairy-free swaps, these can fit a variety of dietary needs.
Just a heads-up: marshmallows contain gelatin, so they’re not vegetarian unless you use a specialty brand.

I love that these cookies can be adapted for low-sugar or allergy-friendly diets. For me, baking a batch means more than just a sweet treat—it’s a way to share joy and comfort food with friends and family, no matter their dietary needs.

Conclusion

Chocolate marshmallow swirl cookies are more than just a recipe—they’re a little slice of happiness, chewy comfort, and gooey goodness all rolled into one. This is my go-to cookie when I want something quick, easy, and guaranteed to make people smile. Whether you stick to the classic or try a wild variation, you’ll find a version that feels just right for you.

Don’t be afraid to play with the flavors or swap in your favorite mix-ins. These cookies are forgiving and fun—the perfect treat for experimenting or baking with kids. Personally, I love seeing the marshmallow swirl every time I break one open (and it’s always a hit on Pinterest!).

If you try this recipe, let me know your favorite twist or tip in the comments! Share your photos, pin it for later, and spread the cookie love. You deserve a little extra sweetness in your day—so grab those marshmallows and bake up some joy!

Frequently Asked Questions

Can I use regular marshmallows instead of mini?

Absolutely! Just chop regular marshmallows into smaller pieces. You’ll get bigger swirls, which look fantastic.

How do I keep the marshmallows from melting too much?

Fold them in gently and chill the dough for 15 minutes before baking. Press a few on top for maximum gooeyness without disappearing into the dough.

Can I make these cookies gluten-free?

Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour. I’ve done it, and the texture remains chewy and delicious.

What’s the best way to freeze these cookies?

Freeze baked cookies in a single layer, then store in a zip-top bag. Thaw at room temperature or reheat gently in the oven for that fresh-baked taste.

Can I add other mix-ins to the dough?

Definitely! Try nuts, dried fruit, peanut butter chips, or even crushed graham crackers for a s’mores vibe. Just don’t overload or the cookies might spread too much.

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