Chocolate Marshmallow Swirl Cookies
These chocolate marshmallow swirl cookies are what happens when you can’t decide between a brownie and a s’more. I stumbled on this recipe trying to use up leftover marshmallows, and it’s become one of my most-requested treats.
The cookie dough has a deep chocolate flavor that stays soft in the middle, while the marshmallow creates these beautiful ripples as it melts and then sets back up. They’re perfect for bake sales or holiday cookie swaps since they look fancy but aren’t actually hard to make.
Just don’t skip chilling the dough – it keeps the marshmallow from completely disappearing into the cookies during baking. They’ll stay good for about 3 days in an airtight container, if they last that long.
What you need for Chocolate Marshmallow Swirl Cookies
• 2¼ cups all-purpose flour
• ⅔ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ⅔ cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 jar (7 oz) marshmallow creme
• 1 cup semi-sweet chocolate chips
How to make Chocolate Marshmallow Swirl Cookies
These fudgy cookies have a gorgeous marshmallow swirl and stay soft for days (if they last that long!). Let me walk you through how to make them.
1. Start by positioning your oven racks in the upper and lower thirds – we’ll be using both for even baking. Preheat to 350°F. Line two baking sheets with parchment paper, not wax paper – the cookies tend to stick otherwise.
2. In a medium bowl, whisk together your flour, cocoa powder, baking soda, and salt. I like to use a whisk here instead of a spoon because it breaks up any cocoa powder lumps, which can leave bitter spots in your cookies.
3. In your large mixing bowl (or stand mixer if you have one), beat the softened butter until it’s creamy – about 30 seconds. Add both sugars and beat until the mixture looks fluffy and lightens in color, about 2-3 minutes. Don’t rush this step – it creates tiny air pockets that make your cookies tender.
4. Beat in eggs one at a time, then vanilla, scraping down the sides of the bowl as needed. The mixture might look a bit curdled – that’s totally normal.
5. Gradually stir in the flour mixture until just combined. The dough will be pretty thick and fudgy looking. Fold in chocolate chips until evenly distributed.
6. Here’s the fun part: Drop rounded tablespoons of dough onto your prepared sheets, leaving about 2 inches between each. Make a small thumbprint in the center of each cookie – not too deep, just enough to hold the marshmallow creme.
7. Spoon about 1 teaspoon of marshmallow creme into each indent. Using the tip of a knife or toothpick, swirl it gently into the surrounding dough. Don’t worry if it’s not perfect – they’ll look great after baking.
8. Bake for 11-13 minutes, rotating sheets halfway through. You’ll know they’re done when the edges are set but the centers still look slightly soft – they’ll continue cooking a bit on the hot baking sheet. The marshmallow swirls should look puffy and lightly golden.
9. Let them cool on the baking sheets for 5 minutes – they’re quite fragile when hot. Then transfer to a wire rack to cool completely. The marshmallow swirl will settle as they cool.
Makes about 3 dozen cookies. The dough can be a bit sticky to work with, so if it gets too soft while you’re shaping cookies, pop it in the fridge for 15 minutes to firm up.
Recipe Notes & Tips:
• Butter must be truly softened – leave out for 1 hour before starting
• Don’t use natural cocoa powder – Dutch process works best here
• Marshmallow creme gets everywhere – spray your measuring spoon with cooking spray first
• Cookie scoop = game changer for uniform sizes
• Dough can be made ahead and chilled overnight
• Cold dough = thicker cookies that spread less
Serving Suggestions:
• Classic: Cold milk or hot coffee
• Grown-up twist: Spike hot chocolate with Kahlua
• Ice cream sandwich potential: Vanilla or coffee ice cream
• Stack 2-3 on a plate with a drizzle of chocolate sauce for fancy vibes
Make It Work For:
• Bake sale: Package in clear bags, 3 per bag
• Holiday cookie swap: Add red/green sprinkles before baking
• Birthday: Press a candle into the marshmallow center while still warm
• Potluck: Transport in single layers with wax paper between
• Gift giving: Stack in mason jars with ribbon
Storage & Leftovers:
• Counter: 5 days in airtight container
• Freezer: Up to 3 months (but marshmallow gets weird)
• Layer with wax paper to prevent sticking
• Refresh stale cookies: 10 seconds in microwave
• Dough balls freeze great – bake straight from frozen, add 2 mins
