If you’re craving a cookie that’s a little chocolatey, a little gooey, and totally unforgettable, I have just the thing for you. This Chocolate Marshmallow Swirl Cookies Recipe brings together rich cocoa and fluffy marshmallow in a way that feels like dessert magic. I promise, once you try these, you’ll be making them for every occasion (or no occasion at all!). Stick with me—I’ll share everything you need to make these fan-freaking-tastic cookies happen in your kitchen.

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Why This Recipe Works

Perfect Balance: The cocoa powder gives a deep chocolate flavor that isn’t too bitter or sweet, pairing flawlessly with the marshmallow fluff’s gooey sweetness.
Texture Contrast: Soft, slightly chewy edges with a luscious marshmallow swirl create a multi-textured experience in every bite.
Easy to Customize: You can tweak the marshmallow swirl to be more or less gooey, or even swap marshmallow fluff for melted marshmallows depending on your preference.
Chill and Bake: Chilling the dough is a game changer—it stops the cookies from spreading too much and keeps that glorious swirl intact.

Chocolate Marshmallow Swirl Cookies, chocolate marshmallow cookies, gooey chocolate cookies, marshmallow swirl cookies, easy chocolate cookie recipe - The image shows a baking tray with a white parchment paper lining, filled with round, soft-looking chocolate cookies. Each cookie has a dark brown base with patches of white creamy filling swirled in the center, some edges slightly cracked, with small pieces of chocolate scattered on top. The tray sits on a white marbled surface, and the cookies are arranged in two rows, some closer to the edge of the tray with crumbs around. The lighting highlights the different textures of the cookies, making the chocolate and cream colors clear and rich. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Chocolate Marshmallow Swirl Cookies Recipe uses simple pantry staples that blend into a rich, tender cookie base. Knowing the role of each helps you get the texture and flavor just right, so no surprises in taste or consistency.

All-purpose flour: Gives structure to the cookie; using fresh flour helps avoid a dense cookie.
Unsweetened cocoa powder: Adds that essential chocolate kick without extra sugar.
Baking soda: Helps the cookies rise slightly for a soft, airy chew.
Salt: A pinch enhances all the other flavors—don’t skip it!
Unsalted butter: Softened to room temperature for easy creaming and rich flavor.
Granulated sugar: Provides sweetness and helps create a tender crisp edge.
Eggs: Bind the ingredients and add moisture; room temperature eggs blend more evenly.
Vanilla extract: Adds warmth and depth to the chocolate flavor.
Marshmallow fluff: The star swirl ingredient, giving pockets of sweet, gooey delight in every bite.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love showing you how flexible this Chocolate Marshmallow Swirl Cookies Recipe can be. Whether you’re after a gooier marshmallow center or a little crunch with nuts, it’s all about making it your own.

Use melted marshmallows instead of fluff: I’ve tried this to get a fluffier, less sticky swirl, and it’s perfect if you’re aiming for that light, airy texture.
Add chopped nuts: Pecans or walnuts add a nutty crunch that balances the sweet swirl beautifully.
Make it gluten-free: Substitute with a 1:1 gluten-free flour blend and you won’t lose the cookie’s tender crumb.
Go extra gooey: Spoon extra marshmallow fluff on top halfway through baking—I did this for a party, and the response was wild!

Step-by-Step: How I Make Chocolate Marshmallow Swirl Cookies Recipe

Step 1: Whisk Together the Dry Ingredients

Start by grabbing a medium bowl and whisk together your all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This helps evenly distribute everything so your cookies bake consistently. If you skip this, you might end up with little pockets of baking soda or clumps of cocoa—not what you want.

Step 2: Cream Butter and Sugar Until Fluffy

This step is where the magic begins. Using an electric mixer, beat your softened butter with sugar until it’s pale and fluffy. I like to think of it as waking up the butter—this part makes the cookies tender and helps with a light texture. It usually takes around 3 to 4 minutes, and if you skip it or rush, you might get dense cookies.

Step 3: Add Eggs and Vanilla Thoughtfully

Beat in eggs one at a time, making sure each is fully incorporated before adding the next to keep the batter smooth. Then stir in the vanilla extract. Room temperature ingredients blend better, so if your eggs are cold, give them a few minutes out of the fridge to avoid curdling the butter mixture.

Step 4: Combine Wet and Dry Ingredients Gently

Pour in your dry ingredient mix gradually while mixing on low speed. The goal here is to bring everything together just until combined—overmixing can make the cookies tough. At this stage, you can lightly swirl in some marshmallow fluff if you want, or save that for after chilling for a tighter swirl pattern.

Step 5: Chill the Dough for Best Results

Cover the dough and pop it in the fridge for at least an hour. Trust me, chilling is key: it makes the dough easier to handle and stops the cookies from spreading too much when baking, keeping that beautiful marshmallow swirl intact.

Step 6: Shape, Swirl, and Bake

Using a cookie scoop or tablespoon, form dough balls and place them on your prepared baking sheets. Press a small indent in each and spoon in marshmallow fluff. I then take a toothpick and gently swirl the fluff so each cookie gets that irresistibly marbled look. Bake at 350°F (175°C) for 10-12 minutes, watching for edges to look set but centers soft.

Step 7: Cool and Enjoy

Let your cookies cool on the pan for about 5 minutes to allow the marshmallow to set slightly—this helps keep the cookies intact when you transfer them to a wire rack. After that, dig in! I find this step crucial if you want clean serving and a perfect texture.

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Pro Tips for Making Chocolate Marshmallow Swirl Cookies Recipe

Chill the Dough Well: Never skip the refrigeration—chilling prevents spreading and keeps the swirl popping.
Use Room Temperature Ingredients: Butter and eggs at room temp mix better, giving you a smooth dough and tender cookies.
Handle Marshmallow Fluff Gently: When swirling, be gentle or you’ll risk blending too much fluff into the dough.
Rotate Baking Sheets: Rotate midway through baking for even cooking and perfectly set edges without overbrowning.

How to Serve Chocolate Marshmallow Swirl Cookies Recipe

Garnishes

I usually keep it simple—maybe a sprinkle of flaky sea salt on top just before baking to highlight the chocolate and marshmallow sweetness. Sometimes, I dust a little powdered sugar after they cool for a festive touch. Both add a subtle pop that makes these cookies feel extra special.

Side Dishes

These cookies shine with a cold glass of milk (duh!), but I also love pairing them with a cup of strong coffee or a creamy hot cocoa for those cozy evenings. If you’re serving at a party, fresh berries or a simple vanilla ice cream scoop alongside complement the rich chocolate and marshmallow beautifully.

Creative Ways to Present

For a party, I once arranged these cookies in a circle with mini marshmallows and chocolate chunks scattered around the platter—people couldn’t stop chatting about them! Another time, I stacked them with parchment paper in between, tied with twine, and gave them as gifts. Presentation really amps up the “wow” factor, especially with that pretty swirl showing.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container at room temperature for up to 4 days. That way, they stay soft, and the marshmallow swirl retains some of its gooey charm. Just be sure to layer them with parchment paper to avoid sticking.

Freezing

I often freeze the dough balls, especially if I want fresh cookies anytime without starting from scratch. Freeze them on a tray, then transfer to a zip-top bag. When ready, add a couple of minutes to your baking time and bake straight from frozen—still delicious and gooey!

Reheating

To reheat, pop a cookie in the microwave for about 10 seconds to revive that gooey softness. If you want a bit of crisp, a quick 3-minute warm-up in a 300°F oven does the trick. Freshly warm cookies taste almost as good as straight-from-the-oven ones!

FAQs

Can I use regular marshmallows instead of marshmallow fluff in this recipe?

Absolutely! Using melted regular marshmallows can give a fluffier swirl as they don’t melt exactly like the fluff but create soft pockets of gooeyness. You can either chop up mini marshmallows or melt jumbo ones and gently swirl them into the dough before chilling.
Do I have to chill the dough—is it really that important?

Chilling the dough really makes a difference. It firms up the dough so your cookies don’t spread too thin and the marshmallow swirl stays distinct. I’ve baked this dough without chilling and ended up with a marshmallow mess instead of the pretty swirls I love.
How long do these cookies stay fresh?

Stored in an airtight container at room temperature, these cookies stay fresh and soft for about 3 to 4 days. Beyond that, they may start to dry out, but reheating can help bring some life back to them.
Can I make these cookies gluten-free?

Yes! Swapping the all-purpose flour with a gluten-free 1:1 baking flour blend works great. Just ensure your blend contains xanthan gum or a similar binder to keep the cookies from crumbly texture.

Final Thoughts

Honestly, this Chocolate Marshmallow Swirl Cookies Recipe holds a special place in my heart—and my cookie jar. It’s that perfect mix of chocolatey, soft, and gooey that turns any afternoon into a little celebration. I hope you have as much fun making and sharing them as I do—because sometimes, the best recipes are the ones you bake for the joy of it. So grab your mixing bowl and get ready to create some cookie magic!