I’ve been making these Chocolate Marshmallow Swirl Cookies for years and they always vanish at gatherings. Crisp edges, pillowy centers and a ribbon of melted marshmallow make them both nostalgic and dangerously addictive. I tested versions with mini marshmallows and marshmallow cream to find the perfect, gooey balance that stays soft after baking (decadent Chocolate Marshmallow Swirl Cookies).
Why Make This Recipe
- Incredible texture contrast: crisp outer rim, tender cookie, gooey marshmallow center that pulls when you eat it.
- Quick crowd-pleaser for parties, school events, or an after-dinner treat.
- Simple pantry ingredients and flexible: you can use mini marshmallows or marshmallow fluff.
- Makes a great bake-ahead project — dough can be frozen and baked later. I love these because the marshmallow swirl turns ordinary chocolate cookies into something magical.
- Pairs well with coffee or cold milk for a satisfying dessert moment (holiday-style inspiration).
Recipe Overview
- Prep time: 20 minutes (plus optional 30–60 minutes chill)
- Cook time: 9–12 minutes at 350°F (175°C)
- Total time: 40–60 minutes (including chilling)
- Servings: about 24 medium cookies (1½ tablespoon scoop)
- Difficulty: Easy — basic creaming and portioning skills required
- Method: Creamed butter and sugar, fold in dry ingredients, portion dough, add marshmallow swirl or dollop, bake on parchment or silicone mat.
My Experience Making This Recipe
I baked multiple trays to find the balance where marshmallows stay gooey but don’t immediately ooze away. Chilling the dough 30 minutes reduced spreading and kept the marshmallow centered. Using a small offset spatula to swirl marshmallow cream gave the most attractive marbled look.
How to Make Chocolate Marshmallow Swirl Cookies: Gooey & Irresistible
Start by creaming room-temperature butter (4 oz/115 g) with ¾ cup (150 g) granulated sugar and ½ cup (110 g) light brown sugar until light and fluffy (about 3–4 minutes at medium speed). Add 1 large egg and 1 tsp vanilla, then fold in 1¾ cups (220 g) all-purpose flour, ¼ cup (25 g) cocoa powder, 1 tsp baking soda, and ½ tsp salt until just combined. Scoop 1½ tbsp portions onto a parchment-lined sheet, then add a ½ tsp of marshmallow cream or a cluster of 6–8 mini marshmallows to each top; gently swirl using a toothpick or small offset spatula for the marbled effect. Bake at 350°F (175°C) for 9–12 minutes until edges set but centers are soft. Cool on the pan 5 minutes, then transfer to a wire rack.
Expert Tips for Success
- Measure flour by weight (1 cup AP flour = 120 g) to avoid dense cookies from packing.
- Chill the dough 30–60 minutes to prevent excessive spread and to improve flavor; if using marshmallow cream, chill until firm enough to swirl.
- Use an oven thermometer and bake at a true 350°F (175°C); many ovens run hot and 10–15°F difference changes bake time.
- For even baking, rotate the sheet pan halfway through and use a silicone mat or parchment to prevent burning on the bottom. Also consider learning from similar rich cookie recipes like this gooey chocolate chunk cookie for texture ideas.
- When using mini marshmallows, tuck them slightly into the dough so they adhere while baking; marshmallow cream benefits from a quick whirl in a microwave (5–8 seconds) to make it easier to swirl.
How to Serve Chocolate Marshmallow Swirl Cookies: Gooey & Irresistible
- Serve warm for maximum gooey pull — reheat 8–10 seconds in the microwave or 5 minutes at 300°F (150°C) in the oven.
- Plate with a dusting of cocoa or powdered sugar and a few extra mini marshmallows for a pretty presentation.
- Pair with cold milk, espresso, or scoop vanilla ice cream on top for a quick sundae. For a seasonal twist, serve alongside peppermint cookies or pumpkin-spiced treats like these brown-butter pumpkin chocolate chip cookies.
- Great for cookie exchanges, packed lunches, or dessert platters.
Storage and Reheating Guide
Store baked cookies in an airtight container at room temperature for up to 3 days; place parchment between layers to protect the marshmallow swirl. For longer storage, freeze baked cookies in a single layer on a sheet pan until solid, then transfer to a freezer-safe bag for up to 3 months. To reheat from frozen, thaw 30 minutes at room temp and warm in a 300°F (150°C) oven for 5–7 minutes. For best texture, warm in the microwave 8–12 seconds per cookie to revive gooey centers.
Recipe Variations
- Gluten-free: substitute 1:1 gluten-free flour blend with xanthan gum and chill dough longer to avoid crumbling.
- Dairy-free: use vegan butter and dairy-free chocolate; marshmallow brands vary—use certified vegan marshmallow fluff or homemade aquafaba marshmallow.
- Intense chocolate: replace 2 tbsp sugar with 2 tbsp Dutch-process cocoa and add ½ cup chopped dark chocolate for pockets of melty chocolate.
- Nutty or salted: fold in ½ cup chopped toasted pecans and finish with a light sprinkle of flaky sea salt after baking.
Nutritional Highlights
- These cookies are an indulgent treat with a higher sugar and fat content, so enjoy in moderation—one cookie (medium) is a reasonable portion.
- Cocoa contributes small amounts of iron and antioxidants; chocolate adds quick energy.
- Allergen notes: contains wheat (gluten), dairy, and egg; chocolate may contain soy lecithin and traces of nuts depending on brand. Substitute accordingly for allergies.
Troubleshooting Common Issues
- Marshmallows melted away or caramelized: tuck mini marshmallows slightly into the dough or use a small dollop of marshmallow cream chilled briefly; reduce oven temp by 10–15°F if browning too fast.
- Cookies spread too thin: add 10–15 minutes chill time, or reduce butter by 1 tbsp; double-check flour measurement by weight.
- Undercooked centers with set edges: lower oven rack by one position and reduce bake time by 1–2 minutes; look for edges set but centers still soft — they’ll firm while cooling.
Frequently Asked Questions
Q: Can I use marshmallow creme instead of mini marshmallows?
A: Yes. Marshmallow creme gives a smoother, more consistent swirl. Chill the filled dough briefly (10–15 minutes) so the cream holds shape, and gently swirl with a toothpick. If the creme is too stiff, microwave 5–8 seconds to loosen.
Q: How do I keep the marshmallow soft after cooling?
A: Avoid overbaking — remove cookies when edges are set but centers still soft (test at 9–12 minutes). Store in an airtight container with a slice of bread; the bread helps retain moisture and keeps the marshmallow softer.
Q: Can I freeze the raw dough with marshmallows already added?
A: Yes — flash freeze shaped cookies on a sheet pan until firm (1–2 hours), then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time at 350°F (175°C).
Q: My cookies are cakey instead of chewy — what went wrong?
A: Likely too much flour or overmixing after adding flour. Measure flour by weight, mix just until combined, and don’t overbake. Using a bit more brown sugar than white sugar increases chewiness.
Conclusion
If you’d like another take on marshmallow-swirled cookies and a visual guide, this Irresistible Marshmallow Swirl Cookies – Splash of Taste post offers a complementary recipe and helpful photos to compare techniques.
Print
Chocolate Marshmallow Swirl Cookies
- Total Time: 60 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious chocolate cookies with a gooey marshmallow swirl that are irresistibly addictive.
Ingredients
- 4 oz (115 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (110 g) light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¾ cups (220 g) all-purpose flour
- ¼ cup (25 g) cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp marshmallow cream or 6–8 mini marshmallows per cookie
Instructions
- Cream butter with granulated and brown sugars until light and fluffy (about 3–4 minutes).
- Add egg and vanilla, mix well.
- Fold in flour, cocoa powder, baking soda, and salt until just combined.
- Scoop 1½ tbsp portions onto a parchment-lined baking sheet.
- Add marshmallow cream or mini marshmallows on top and gently swirl with a toothpick.
- Bake at 350°F (175°C) for 9–12 minutes until edges are set.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
Chill the dough for 30 minutes to prevent excessive spread and improve flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg