Chocolate Marshmallow Swirl Treats

There’s something truly special about the way chocolate and marshmallows come together in these Chocolate Marshmallow Swirl Cookies. The dough is soft and chewy with edges that crisp just enough, while the marshmallows melt into gooey pockets that pair perfectly with rich chocolate. This recipe has been a favorite around my kitchen whenever I want something familiar yet indulgent, especially on cozy evenings or for sharing with friends who love a little nostalgia in their treats.

I first made these during a chilly weekend and my family couldn’t stop asking for more. The fun swirl always gets compliments even from those who don’t typically go for marshmallow desserts.

Ingredients

• All-purpose flour: one and three quarters cups provides the sturdy base to hold everything together
• Unsweetened cocoa powder: one half cup adds that deep chocolate flavor choose Dutch processed if you want a smoother, less acidic taste
• Baking soda: one teaspoon for just the right amount of rise so cookies are tender yet chewy
• Salt: one quarter teaspoon enhances all the cookie’s flavors
• Unsalted butter: half a cup softened lends richness and helps create the perfect texture
• Granulated sugar: three quarters cup adds sweetness and a slight crunch
• Light brown sugar: half a cup packed brings chewiness plus a warm, molasses undertone
• One large egg: acts as a binder to keep everything together
• Vanilla extract: one teaspoon brings warm depth and a lovely aroma
• Semi sweet chocolate chips: half a cup fold in these for extra melty chocolate bursts
• Mini marshmallows: one cup create delightful gooey pockets throughout every bite
• Marshmallow fluff optional: one third cup helps enhance the wonderful swirl pattern you see throughout the dough

Instructions

Prep the Oven and Ingredients:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line two baking sheets with parchment paper or silicone mats to prevent sticking. Measuring out all your ingredients ahead of time helps make the process smooth and enjoyable without scrambling later.

Mix the Dry Ingredients:

In a medium bowl, whisk together the all purpose flour, unsweetened cocoa powder, baking soda, and salt. This step disperses the cocoa powder evenly and breaks up any lumps for a uniform dough.

Cream the Butter and Sugars:

Using your large bowl and hand or stand mixer, beat the softened butter, granulated sugar, and light brown sugar together on medium speed until the mixture is pale and fluffy. This usually takes around two to three minutes and is key for creating a tender, rich cookie texture.

Add the Wet Ingredients:

Beat in the egg followed by the vanilla extract until everything is thoroughly combined. Be sure to scrape down the sides of the bowl so no pockets of ingredients remain unincorporated.

Combine Wet and Dry:

Gradually add the dry ingredient mixture to the wet ingredients in two to three parts. Mix on low speed until just combined. Avoid overmixing here as it can make the cookies tough instead of soft and chewy.

Fold in the Chocolate Chips:

Gently incorporate the semi sweet chocolate chips by folding them into the dough. This adds delightful melty chocolate pockets that make every bite luscious.

Add the Marshmallow Swirl:

Now for the fun part. Fold in the mini marshmallows and marshmallow fluff if using. Be careful not to overmix as you want the marshmallows to create swirls, leaving streaks of them visible in the dough for that beautiful marbled effect. The marshmallows will partially melt during baking, adding to the gooey charm.

Scoop and Bake:

Using your cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about two inches apart to allow spreading. Bake for eight to ten minutes. Look for edges that are set while the centers still hold a slight softness. Keep an eye on the marshmallows during baking because they may caramelize a bit, which adds a lovely toasted flavor.

Cool and Enjoy:

Allow the cookies to cool on the baking sheet for five minutes before transferring them to a cooling rack. This step helps prevent breaking and allows the cookies to firm up slightly while maintaining gooey centers.

One of my favorite ingredients here is the marshmallow fluff because it not only adds sweetness but makes swirling so much easier and prettier. This recipe always reminds me of holiday baking sessions with my family where everyone would crowd around the kitchen to watch the marshmallows melt and bubble into the chocolate. Those moments made the cookies taste even better because of the warmth and laughter shared.

Ingredient Substitutions

If you prefer a nutty flavor or some extra crunch, toss in chopped toasted pecans or walnuts in place of or along with chocolate chips. To make it gluten free use a one to one gluten free flour blend that mimics all purpose flour for structure without compromising texture. For an extra chocolate punch, swap semi sweet chips with dark chocolate chunks and add white chocolate chips for a multi dimensional flavor. Use peppermint extract and crushed candy canes for a festive holiday twist that brightens the rich chocolate and marshmallow combo.

Storage Tips

Store cookies in an airtight container at room temperature for up to five days. To keep them nice and soft, add a slice of fresh bread inside the container. It helps maintain moisture without changing flavor. For longer storage freeze unbaked cookie dough balls on a parchment lined tray, then transfer to freezer bags. When ready to bake, place frozen dough on baking sheet and extend baking time by a minute or two. Baked cookies also freeze well and can be warmed briefly in the microwave for gooey perfection.

Serving Suggestions

These cookies pair wonderfully with a steaming mug of hot chocolate for a chocolate lover’s dream. A cold glass of milk whether dairy or plant based beautifully balances the sweetness and richness. For grown up gatherings, an espresso or dark roast coffee works to counter the sugary notes making each bite more complex and satisfying.

These Chocolate Marshmallow Swirl Cookies are a delicious way to brighten any day. Give them a go and enjoy the happy smiles that follow with each bite.

Common Questions About Recipes

→ What makes the swirl effect in these cookies?

The swirl effect comes from folding mini marshmallows and marshmallow fluff gently into the dough, creating streaks of gooey sweetness throughout the cookies after baking.

→ How do I prevent marshmallows from burning?

Place the marshmallows away from the cookie edges and watch the baking time carefully. Baking until edges are set and centers are slightly soft helps keep marshmallows from overcooking.

→ Can I substitute different types of chocolate chips?

Yes, you can swap semi-sweet chips for dark, milk, or white chocolate chips to customize flavor and richness according to your preference.

→ How should I store these cookies to keep them fresh?

Store in an airtight container at room temperature for up to five days. Adding a slice of bread helps maintain softness. They can also be frozen before or after baking.

→ Are there any tips to make cookies thicker?

Chilling the dough in the refrigerator for about 30 minutes before baking helps cookies keep their shape and stay thicker.

→ Can these cookies be made gluten-free?

Yes, replacing all-purpose flour with a gluten-free baking flour blend works well for those needing a gluten-free option.