One of my fondest moments in the kitchen was the very first time I pulled a batch of Chocolate Marshmallow Swirl Cookies from the oven. I was in my cozy little kitchen, a rainy afternoon casting soft light through the window, and the air quickly filled with the nostalgic scent of melted chocolate and warm marshmallows. What surprised me most was how these cookies combined that irresistible gooeyness of marshmallow cookies recipe with the rich, deep flavor of chocolate swirl cookies. The moment I bit into that first warm cookie, where swirled cookie dough revealed ribbons of melted marshmallow, I knew I had stumbled upon something special.
This recipe fits perfectly with my philosophy at Carmen Wausa — approachable comfort that turns everyday moments into joyful memories. These Chocolate Marshmallow Swirl Cookies aren’t just about satisfying a sweet tooth; they bring a kind of cozy togetherness to the table, like a hug in cookie form. It’s the kind of treat that invites conversation and smiles, no fancy techniques or intimidating ingredients required. Sharing these cookies with my family and friends always sparks that special warmth, a reminder that home cooking isn’t about perfection — it’s about connection and comfort.
I’m genuinely excited to share this Chocolate Marshmallow Swirl Cookies recipe with you because it’s one of those delicious creations that you’ll want to keep coming back to. Whether you’re baking for a weekend treat, a holiday celebration, or an everyday indulgence, these cookies bring that perfect balance of gooey marshmallow cookies delight and chocolate swirl cookies richness. Plus, if you love other chocolate marshmallow desserts, you’ll appreciate how this recipe turns simple ingredients into something truly comforting. For even more inspiration, there’s a wonderful Chocolate Marshmallow Swirl Cookies recipe at Chasety that’s a great companion to this one.
So, get ready to bring some sweet magic to your kitchen. These cookies are proof that home baking can be humble, heartwarming, and absolutely delicious all at once!
INGREDIENTS:
This Chocolate Marshmallow Swirl Cookies ingredient list is surprisingly simple but delivers that incredible comfort we all crave. Here’s what you’ll need:
- 1 cup unsalted butter, softened – The secret to amazing Chocolate Marshmallow Swirl Cookies is using real butter instead of margarine; it delivers richer flavor and better texture.
- 1 cup granulated sugar – Adds the perfect sweetness without overpowering.
- 1/2 cup light brown sugar, packed – For that subtle molasses note that makes these marshmallow cookies recipe extra special.
- 2 large eggs – Room temperature for best mixing.
- 1 teaspoon pure vanilla extract – Elevates the chocolate swirl cookies flavor beautifully.
- 2 1/2 cups all-purpose flour – Provides the ideal structure for your swirled cookie dough.
- 1/2 cup unsweetened cocoa powder – Adds richness and the deep chocolate base.
- 1 teaspoon baking soda – Helps the cookies rise just perfectly.
- 1/2 teaspoon salt – Balances the sweetness.
- 1 1/2 cups mini marshmallows – The heart of gooey marshmallow cookies in these treats!
For the best quality ingredients, I suggest sourcing your cocoa powder fresh from your local market or specialty store. If you want to splurge on one ingredient, make it the vanilla extract — pure vanilla is a subtle upgrade that makes a noticeable difference.
If you prefer, you can swap mini marshmallows with chopped large marshmallows (toss in a bit larger pieces for gooey pockets) or even use a mix of white and chocolate marshmallows for extra fun. Don’t worry if you’re short on granulated sugar — you’ll find that light brown sugar works nicely too, adding a bit more moisture.
To keep your baking efficient, measure out your ingredients ahead of time and store marshmallows in an airtight container so they stay fresh and ready to make your Chocolate Marshmallow Swirl Cookies truly shine.
If you’re looking for another chocolate marshmallow desserts twist, the Chocolate Marshmallow Cookies from Broma Bakery are a beautiful inspiration, too!
Let’s Make This!
Ready to bake a batch of irresistible Chocolate Marshmallow Swirl Cookies? Follow these simple steps, and you’ll be rewarded with warm, gooey marshmallow cookies that smell as wonderful as they taste.
- Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper to keep your cookies baking evenly and prevent sticking.
- Cream the butter and sugars: In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy. This should take about 2–3 minutes with an electric mixer or a little longer by hand. The creamy texture is key to soft cookies.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract until combined. Your batter should look smooth and inviting.
- Mix dry ingredients separately: Whisk together the flour, cocoa powder, baking soda, and salt in another bowl. This step helps prevent clumps and distributes the cocoa evenly into your swirled cookie dough.
- Combine dry and wet ingredients: Gradually add the dry mix to your butter mixture in small batches, folding gently but thoroughly. You want a soft, yet thick dough forming here — careful not to overmix!
- Gently fold in the marshmallows: Now, the gooey marshmallow cookies magic begins. Fold the mini marshmallows into the dough, distributing them evenly but without squishing them. This helps them stay intact for those gooey pockets during baking.
- Create the swirls: Divide the dough in half. To create the signature chocolate swirl cookies effect, fold a tablespoon of marshmallow-dough into the other half lightly, just enough to create swirled cookie dough without fully mixing. Scoop spoonfuls of alternating doughs side by side onto your baking sheet, gently layering for that beautiful marble effect.
- Bake for 10–12 minutes: Timing is everything here. Your Chocolate Marshmallow Swirl Cookies should come out soft and slightly puffed, smelling heavenly. They might look slightly underbaked in the center — that’s perfect for soft, gooey marshmallow cookies.
- Cool on the baking sheet for about 5 minutes before transferring to a wire rack. This finishes the cooking and lets the marshmallow melt settle beautifully inside.
The texture of these cookies is where the magic happens: tender, chocolaty outside with blobs of marshmallow stretched through — truly a memorable chocolate marshmallow desserts experience. For extra tricks on nailing perfect cookie texture, the Chocolate Chip Cookies Easy Recipe from Carmen Wausa has wonderful tips that I often reference.
Don’t worry if your first batch isn’t flawless — each oven behaves differently, and that swirl pattern might need a little practice. But the taste will always be a comforting win. Enjoy those baking smells as you wait — they’re part of the joy!
SERVING & PRESENTATION:
Serving these beautiful Chocolate Marshmallow Swirl Cookies creates moments you won’t forget. The best way to enjoy is warm, straight from the oven, when the marshmallow is wonderfully gooey and the chocolate swirl cookies express their richness fully.
Try pairing them with a cold glass of milk or your favorite cup of coffee or hot cocoa — the creamy drink complements the chocolate marshmallow desserts perfectly. For a playful twist at your next gathering, arrange cookies on a rustic wooden board garnished with a few whole marshmallows for a cozy vibe.
These cookies shine at casual family get-togethers or holiday parties where the focus is on warmth and connection. I remember a winter evening when the kids begged for one more around the fireplace, their faces lighting up with every bite. It’s these little moments that make my Chocolate Marshmallow Swirl Cookies a centerpiece for comfort and connections.
Leftover cookies? No problem! Warm them briefly in the microwave for that freshly baked feel. Another creative way to enjoy leftovers is crumbling them into vanilla ice cream for an easy, indulgent dessert. For seasonal variations, I love adding a sprinkle of peppermint bits during the holiday season or a handful of toasted nuts for some crunch.
If you’re inspired to try elegant variations, the Double Chocolate Cookies Delicious Recipe adds beautiful depth and pairs wonderfully if you’re hosting friends who adore chocolate.
People always smile when I serve this Chocolate Marshmallow Swirl Cookies at get-togethers because the combination of swirled cookie dough and gooey marshmallow cookies is impossibly comforting and satisfying.
FAQs:
You’re not alone if these questions pop up — the community often shares their tweaks and successes. You’ll feel confident baking your first batch and excited to share them again and again!
Why This Chocolate Marshmallow Swirl Cookies Will Become Your New Favorite:
This Chocolate Marshmallow Swirl Cookies recipe embodies everything I stand for at Carmen Wausa. It’s approachable, comforting, and perfectly satisfying with every melt-in-your-mouth bite. The blend of swirled cookie dough and gooey marshmallow cookies creates a beautiful harmony that’s both simple and heartwarming.
- Use softened real butter for best texture.
- Don’t overmix the dough to keep marshmallows intact.
- Bake until just set to enjoy that perfect gooey middle.
Over time, I’ve made variations that add toasted coconut, swirl in a bit of peanut butter, or even sprinkle flaky sea salt on top for a flavor twist. The version with peanut butter swirl gets the most smiles, but honestly, every variation feels special.
If this recipe brings you joy, you’ll love bringing it into your home repertoire alongside other favorites like my Chocolate Cut Out Heart Cookies. I’m confident your fellow food lovers will adore these cookies as much as mine do.
So roll up your sleeves, have fun swirling, and savor those beautiful moments your kitchen creates with these Chocolate Marshmallow Swirl Cookies. Don’t forget to share your delicious results—I can’t wait to hear about the memories you create with this recipe!
Chocolate Marshmallow Swirl Cookies
Delight in these rich Chocolate Marshmallow Swirl Cookies, featuring soft marshmallow ribbons baked into fudgy chocolate dough for an indulgent treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups mini marshmallows
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually blend the dry ingredients into the wet ingredients until combined.
- Gently fold in the mini marshmallows, ensuring they are evenly distributed without melting.
- Drop dough by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra gooey texture, gently press a few additional marshmallows on top of each cookie dough ball before baking.