Chocolate Marshmallow Swirl Cookies are a visually striking and deeply indulgent dessert that combines rich cocoa cookie dough with gooey marshmallow centers. These cookies balance intense chocolate flavor with soft, melty sweetness, creating a bakery-style treat that feels both nostalgic and elevated.
Unlike traditional chocolate cookies that rely solely on chocolate chips or chunks, this recipe uses marshmallow fluff swirled directly into the dough. As the cookies bake, the marshmallow melts and creates a dramatic swirl pattern on top while remaining soft and slightly chewy in the center. The result is a cookie that looks impressive and delivers layered texture in every bite.
These cookies are well suited for holidays, bake sales, dessert tables, or anytime a visually appealing chocolate dessert is needed. They are rich without being overwhelming, soft without being fragile, and indulgent without requiring complicated techniques.
Why This Recipe Works
This recipe is successful because it controls texture and structure carefully.
The cocoa-based dough is formulated to remain soft and fudgy rather than dry or crumbly. Creaming the butter and sugar properly introduces air, which prevents density while still allowing the cookies to spread slightly during baking.
Chilling the dough is a critical step. It firms the butter, improves flavor development, and prevents excessive spreading in the oven. This ensures the marshmallow swirl stays visible rather than melting completely into the cookie.
Adding the marshmallow after shaping the dough rather than mixing it in preserves its distinct texture. Swirling gently prevents over-blending, allowing the marshmallow to remain soft and visually defined once baked.
Each step supports consistent results, making this recipe reliable even for large batches.
Recipe Information
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 24 cookies
Category: Dessert / Cookies
Cuisine: American
Ingredient Breakdown
All-Purpose Flour
Flour provides structure and balance to the cocoa powder. Measuring accurately is essential to avoid dry cookies.
Unsweetened Cocoa Powder
Cocoa powder delivers deep chocolate flavor. Using unsweetened cocoa allows full control over sweetness.
Baking Soda
Baking soda provides gentle lift, helping the cookies spread slightly while staying soft.
Butter
Unsalted butter allows better control over salt levels. Softened butter creams smoothly with sugar, creating a tender crumb.
Granulated Sugar
Granulated sugar contributes sweetness and promotes crisp edges while maintaining soft centers.
Eggs
Eggs bind the dough and add moisture. Using room-temperature eggs ensures even mixing.
Vanilla Extract
Vanilla enhances the chocolate flavor and balances sweetness.
Marshmallow Fluff
Marshmallow fluff creates the signature swirl and gooey texture. It melts gently during baking while maintaining structure.
Step-by-Step Instructions
Step 1: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes. This step is essential for proper texture.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture on low speed. Mix just until combined. Avoid overmixing to maintain softness.
Step 5: Chill the Dough
Cover the dough and refrigerate for at least 1 hour. Chilling improves flavor and prevents excessive spreading.
Step 6: Shape and Fill
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop the chilled dough into balls and place them 2 inches apart. Press a small indentation into each cookie and spoon a teaspoon of marshmallow fluff into the center.
Step 7: Swirl the Marshmallow
Use a toothpick or skewer to gently swirl the marshmallow into the dough. Do not overwork the swirl.
Step 8: Bake
Bake for 10–12 minutes, until the edges are set and the centers remain soft.
Step 9: Cool
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Texture and Flavor Profile
These cookies are soft and fudgy with slightly crisp edges. The cocoa base is rich and chocolate-forward without bitterness. The marshmallow swirl adds sweetness and a creamy chew that contrasts with the dense cookie crumb.
As the cookies cool, the marshmallow sets slightly but remains soft, creating a layered bite that feels indulgent without being overly sticky.
Tips for Best Results
• Chill the dough fully before baking
• Use unsweetened cocoa powder for balance
• Swirl marshmallow gently to maintain definition
• Do not overbake; centers should look slightly underdone
• Allow cookies to set on the baking sheet before moving
Variations
Extra Chocolate Version
Add chocolate chips or chunks to the dough.
Dark Chocolate Marshmallow Cookies
Use dark cocoa powder for a deeper flavor.
Holiday Version
Top with festive sprinkles before baking.
Stuffed Marshmallow Cookies
Add marshmallow fluff inside the dough instead of swirling on top.
Serving Suggestions
Chocolate Marshmallow Swirl Cookies pair well with:
• Cold milk
• Hot coffee or espresso
• Hot chocolate
• Dessert platters or cookie boxes
They also hold their shape well for gifting and shipping.
Storage and Reheating
Store cookies in an airtight container at room temperature for up to 4 days.
For longer storage, freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
Reheating briefly in the microwave softens the marshmallow center.
Nutritional Overview
Approximate per cookie:
Calories: 210
Carbohydrates: 34 g
Protein: 3 g
Fat: 11 g
Saturated Fat: 7 g
Sugar: 22 g
Values may vary depending on portion size and ingredients used.
Frequently Asked Questions
Can I skip chilling the dough?
Chilling is recommended for best texture and swirl definition.
Can I use marshmallows instead of fluff?
Fluff works best for smooth swirls. Marshmallows may melt unevenly.
Do these cookies spread a lot?
No. Chilling keeps spreading controlled.
Can I make the dough ahead of time?
Yes. Dough can be refrigerated for up to 48 hours.
Chocolate Marshmallow Swirl Cookies are a standout dessert that delivers both visual appeal and rich flavor. Their fudgy texture, gooey marshmallow swirls, and bakery-style finish make them ideal for special occasions or everyday indulgence.
This recipe is dependable, scalable, and designed to produce consistent results. It combines classic chocolate cookie structure with a creative twist, making it a valuable addition to any dessert collection.
Chocolate Marshmallow Swirl Cookies
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- 1½ cups granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup marshmallow fluff
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients on low speed until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 1 hour to firm up.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop the chilled dough into balls and place them 2 inches apart on the baking sheets. Press a small indentation into each cookie and spoon a teaspoon of marshmallow fluff into the center.
- Use a toothpick or skewer to gently swirl the marshmallow into the dough.
- Bake for 10–12 minutes, until the edges are set but the centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
