I’ve always loved the combination of chocolate and marshmallow—it reminds me of cozy nights by the fire, enjoying gooey, sweet treats. That’s why these Chocolate Marshmallow Swirl Cookies are one of my favorites to bake. They’re rich, fudgy, and have the perfect swirl of creamy marshmallow fluff in every bite. If you’re a chocolate lover like me, you’ll appreciate how the cocoa balances the sweetness of the marshmallow, creating an indulgent yet perfectly harmonized flavor.
One of the things I love most about this recipe is how simple yet impressive these cookies turn out. With a few pantry staples and some easy steps, you can create bakery-worthy treats right at home. Whether you’re baking for a family gathering, a special occasion, or just to satisfy a chocolate craving, these cookies are guaranteed to be a hit. The best part? That beautiful swirl of marshmallow on top makes them look as good as they taste!
I remember the first time I made these cookies—it was a chilly afternoon, and the aroma of chocolate filled my kitchen as they baked. The anticipation of biting into a warm, soft cookie with that slightly crisp edge and gooey marshmallow center was worth every minute. Since then, they’ve become a go-to in my recipe collection. I love experimenting with different variations, sometimes adding a sprinkle of crushed graham crackers for a s’mores-like twist or a drizzle of melted chocolate for extra decadence.
Ingredients
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2 cups all-purpose flour
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¾ cup unsweetened cocoa powder
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½ teaspoon baking soda
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¼ teaspoon salt
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1 cup unsalted butter, room temperature
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1½ cups granulated sugar
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2 large eggs, room temperature
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2 teaspoons vanilla extract
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1 cup marshmallow fluff
How to Bake Chocolate Marshmallow Swirl Cookies
Step 1: Mix the Dry Ingredients
Start by whisking together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a medium-sized mixing bowl. This ensures that all the dry ingredients are evenly distributed, giving the cookies a consistent texture. Set the bowl aside.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the room-temperature butter with granulated sugar. Beat on medium-high speed for about 3-4 minutes until the mixture becomes light and fluffy. This step helps create a soft and tender cookie.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then, mix in the vanilla extract. These ingredients help give the cookies their structure and enhance the chocolate flavor.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together. Be careful not to overmix, as that can lead to dense cookies. You can lightly swirl the marshmallow fluff into the dough at this stage or wait until after chilling.
Step 5: Chill the Dough
Cover the dough and refrigerate it for at least 1 hour. This step is crucial because it firms up the dough, making it easier to handle and preventing the cookies from spreading too much in the oven.
Step 6: Preheat the Oven and Prepare Baking Sheets
About 20 minutes before baking, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
Step 7: Shape the Cookies
Using a cookie scoop or a tablespoon, scoop out portions of the chilled dough and roll them into balls. Place them on the prepared baking sheets, leaving about 2 inches of space between each. Press a small indent into the center of each dough ball and spoon a teaspoon of marshmallow fluff into the indent. Use a toothpick to swirl the marshmallow slightly into the dough.
Step 8: Bake the Cookies
Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookies are set around the edges but still soft in the center. If you want extra gooey marshmallow, you can add a bit more fluff on top halfway through the baking time.
Step 9: Cool and Enjoy
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps the marshmallow set slightly and prevents the cookies from breaking apart. Enjoy them warm or store them for later!
How Long to Bake Chocolate Marshmallow Swirl Cookies
Baking time is crucial to achieving the perfect texture for these cookies. They should be soft in the center with slightly crisp edges. Here’s what you need to know:
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Standard Bake Time: 10-12 minutes at 350°F (175°C).
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For a Gooier Center: Bake for 10 minutes, ensuring the cookies remain slightly underbaked in the middle. They will continue to set as they cool.
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For a Firmer Texture: Bake closer to 12 minutes for a more structured cookie that holds its shape well.
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Extra Marshmallow Swirl: If you want an additional gooey effect, add a small dollop of marshmallow fluff on top halfway through baking.
Always allow cookies to cool for about 5 minutes on the baking sheet before transferring them to a wire rack. This prevents them from breaking apart while still warm.
How to Store Leftovers
Proper storage keeps these cookies fresh and delicious for longer. Follow these steps to store them correctly:
At Room Temperature:
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Store cookies in an airtight container at room temperature for up to 4 days.
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To maintain their softness, place a slice of bread inside the container. The cookies will absorb the moisture from the bread, preventing them from drying out.
In the Refrigerator:
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If you prefer a longer storage time, refrigerate the cookies in an airtight container for up to 1 week.
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Before serving, allow them to come to room temperature or warm them slightly in the microwave for 10-15 seconds.
In the Freezer:
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To freeze baked cookies, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag. They will keep for up to 3 months.
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To enjoy, let them thaw at room temperature or warm them in the oven at 300°F (150°C) for 5-7 minutes.
Tips for Perfect Chocolate Marshmallow Swirl Cookies
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Use Room Temperature Ingredients: Ensure butter and eggs are at room temperature for a smoother, well-incorporated dough.
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Don’t Overmix the Dough: Overmixing can result in dense cookies. Mix just until the ingredients are combined.
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Chill the Dough: This step is essential for preventing excessive spreading and enhancing flavor.
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Control the Marshmallow Swirl: For a clean, artistic swirl, use a toothpick or a small skewer to lightly mix the marshmallow into the dough before baking.
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Experiment with Add-ins: Try adding chocolate chips, crushed graham crackers, or chopped nuts for extra texture and flavor.
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Bake One Tray at a Time: For even baking, bake one tray at a time in the center of the oven. If baking multiple trays, rotate them halfway through.
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Let the Cookies Cool Properly: Allowing them to set for a few minutes before transferring ensures they don’t break apart.
Chocolate Marshmallow Swirl Cookies
- Total Time: 50 minutes
- Yield: 24 cookies
Description
These Chocolate Marshmallow Swirl Cookies are rich, fudgy, and perfectly gooey with a sweet marshmallow swirl. They’re easy to make and perfect for any occasion. Whether you love soft, chocolatey cookies or crave that marshmallowy goodness, this recipe delivers both in every bite!
Ingredients
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2 cups all-purpose flour
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¾ cup unsweetened cocoa powder
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½ teaspoon baking soda
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¼ teaspoon salt
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1 cup unsalted butter, room temperature
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1½ cups granulated sugar
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2 large eggs, room temperature
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2 teaspoons vanilla extract
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1 cup marshmallow fluff
Instructions
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Prepare Dry Ingredients – In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
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Cream Butter & Sugar – Beat butter and sugar until light and fluffy (3-4 minutes).
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Add Eggs & Vanilla – Mix in eggs one at a time, followed by vanilla extract.
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Combine Wet & Dry – Slowly mix dry ingredients into wet ingredients until just combined. Do not overmix.
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Swirl Marshmallow – Lightly swirl marshmallow fluff into the dough, or add later when shaping cookies.
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Chill the Dough – Cover and refrigerate for at least 1 hour to prevent spreading.
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Preheat & Prepare – Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Shape Cookies – Scoop dough, roll into balls, and place on the baking sheet. Press a small indent in each, then swirl marshmallow fluff on top.
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Bake – Bake for 10-12 minutes until edges are set but centers remain soft.
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Cool & Enjoy – Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
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Storage: Keep at room temperature for 4 days, refrigerate for 1 week, or freeze for up to 3 months.
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Extra Gooey: Add a small dollop of marshmallow halfway through baking.
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Customization: Try adding chocolate chips, nuts, or crushed graham crackers for a twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Frequently Asked Questions
1. Can I use melted marshmallows instead of marshmallow fluff?
Yes, but the texture will be slightly different. Melted marshmallows tend to become chewy when baked, whereas marshmallow fluff stays soft and gooey. If using melted marshmallows, let them cool slightly before swirling them into the cookie dough to prevent excessive spreading.
2. Why did my cookies spread too much?
If your cookies spread too much, it could be due to a few reasons:
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The dough wasn’t chilled long enough. Refrigerating the dough for at least 1 hour helps control spreading.
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The butter was too warm when mixed. Use room temperature butter, not melted butter.
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Too much marshmallow fluff was added. A small swirl works best; excess fluff can cause spreading.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to 48 hours in advance and store it in the refrigerator. When ready to bake, let the dough sit at room temperature for about 10-15 minutes to soften slightly before scooping. You can also freeze the dough for up to 3 months—just thaw in the fridge overnight before baking.
4. How do I make these cookies extra chocolaty?
For a richer chocolate flavor, you can:
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Add ½ cup of chocolate chips to the dough before chilling.
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Sprinkle a few chocolate chunks on top before baking.
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Drizzle melted chocolate over the cooled cookies for an extra indulgent touch.