If you love a cookie that’s soft, chocolaty, and just a little bit magical with gooey marshmallow swirls, you’re in for a treat. This Chocolate Marshmallow Swirl Cookies Recipe is the perfect blend of rich cocoa and sweet marshmallows, delivering both comfort and indulgence in every bite. Whether you’re baking for a cozy night in or impressing friends with something unique, these cookies are sure to become a fast favorite that everyone keeps asking for.
Ingredients You’ll Need
These ingredients are straightforward but each plays a key role in creating the perfect cookie texture and flavor. From the cocoa powder bringing deep chocolate notes to the mini marshmallows adding that irresistible gooey swirl, every component is essential.
- 1 ½ cups all-purpose flour: The base that gives the cookies structure and chewiness.
- ½ cup unsweetened cocoa powder: Adds rich chocolate flavor and a deep color to the dough.
- 1 tsp baking soda: Helps the cookies rise just right and gives them a tender crumb.
- ¼ tsp salt: Balances the sweetness and enhances all the flavors.
- ½ cup unsalted butter, softened: Brings a creamy richness and ensures soft, tender cookies.
- ¾ cup granulated sugar: Sweetness that also contributes to a slight crisp edge.
- ¾ cup brown sugar, packed: Adds moisture and a hint of caramel flavor.
- 2 large eggs: Bind everything together and give structure.
- 1 tsp vanilla extract: Enhances the overall flavor with warmth and sweetness.
- 1 cup mini marshmallows: The star that creates delightful soft, melted pockets.
- 1 cup semi-sweet chocolate chips: Little bursts of chocolate that melt into every bite.
How to Make Chocolate Marshmallow Swirl Cookies Recipe
Step 1: Preheat and Prepare Dry Ingredients
Start by preheating your oven to 350°F (175°C) so it’s ready when your dough is mixed. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures the dry ingredients are evenly incorporated and helps keep the cookies’ texture consistent.
Step 2: Cream Butter and Sugars
In a separate, larger bowl, cream the softened butter with both granulated and brown sugars until the mixture is fluffy and pale. This step is where the cookie dough starts building lightness and volume, which helps your cookies stay soft and tender as they bake.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract. The eggs add richness and bind the dough, while the vanilla injects that classic warmth that makes your cookies smell irresistible.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Stir gently but thoroughly until just combined. Overmixing can make cookies tough, so it’s important to stop as soon as the flour is incorporated.
Step 5: Fold in Marshmallows and Chocolate Chips
Now the fun part: gently fold in the mini marshmallows and chocolate chips. These pockets of gooey sweetness and melty chocolate are what define this Chocolate Marshmallow Swirl Cookies Recipe and truly make it stand out.
Step 6: Drop Dough and Bake
Drop spoonfuls of dough onto baking sheets lined with parchment paper, spacing them about two inches apart to allow spreading. Bake the cookies for 10 to 12 minutes. Look for edges that are set but centers that still look soft to ensure a chewy, melt-in-your-mouth texture.
How to Serve Chocolate Marshmallow Swirl Cookies Recipe
Garnishes
If you want to elevate the presentation, sprinkle a few extra mini marshmallows or chocolate shavings on top of the cookies just as they come out of the oven. It creates a whimsical look and gives guests an extra taste of those signature swirls with every bite.
Side Dishes
These cookies pair beautifully with a tall glass of cold milk or even a scoop of vanilla ice cream. The classic combo of chocolate and cream just hits the spot, whether you’re indulging after dinner or sharing a snack during the day.
Creative Ways to Present
For a fun twist, serve these cookies alongside a hot cocoa station, allowing friends and family to make their own cozy drinks topped with whipped cream and a cookie on the side. You can also stack them in a pretty jar or wrap them individually as sweet gifts that bring a little extra cheer.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Marshmallow Swirl Cookies Recipe in an airtight container at room temperature for up to five days. This keeps them soft and prevents the marshmallows from drying out, so they taste freshly baked even after a few days.
Freezing
If you want to make a batch ahead of time, these cookies freeze wonderfully. Place cooled cookies in a freezer-safe bag or container, separating layers with parchment paper. They’ll keep well for up to three months, saving you time whenever cookie cravings strike.
Reheating
To enjoy them like fresh from the oven, simply warm individual cookies in the microwave for 10 to 15 seconds or pop them in a low-temperature oven for a few minutes. The marshmallow swirls will soften again and the chocolate will melt slightly, reviving that gooey charm.
FAQs
Can I use large marshmallows instead of mini ones?
It’s best to stick with mini marshmallows for this recipe because they melt evenly into swirls without overpowering the cookie. Large marshmallows can create big pockets that affect the texture and baking time.
Is it okay to substitute butter with margarine or oil?
Butter is preferred here because it gives the cookies richness and helps achieve that tender crumb. Margarine or oil can change the texture and flavor, and the cookies might not hold together as well.
How can I make these cookies more chewy?
To boost chewiness, try slightly underbaking the cookies or adding a tablespoon of corn syrup or honey to the dough. These tricks help retain moisture and give a delightful chew to the finished cookies.
Can I add nuts to this recipe?
Absolutely! Chopped pecans or walnuts would add a nice crunch and a complementary nutty flavor. Just fold them in with the marshmallows and chocolate chips for extra texture.
What kind of chocolate chips work best?
Semi-sweet chocolate chips balance the sweetness of the marshmallows perfectly, but feel free to use milk or dark chocolate chips depending on your taste preference. Each brings its own unique flavor twist.
Final Thoughts
This Chocolate Marshmallow Swirl Cookies Recipe is one of those joyful creations that feels special every time you make it, yet is easy enough to whip up on a weekday afternoon. The combination of gooey marshmallows and rich chocolate in a soft cookie is absolutely irresistible. Give it a try, and soon these cookies will be the sweet favorite everyone looks forward to sharing at your table.
Print
Chocolate Marshmallow Swirl Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Marshmallow Swirl Cookies are a decadent treat featuring a rich cocoa base swirled with gooey mini marshmallows and melty semi-sweet chocolate chips. Perfectly soft and chewy with a hint of chocolate and a sweet marshmallow surprise, they are sure to delight any cookie lover.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1 cup mini marshmallows
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking your cookies evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined to create your dry base.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened unsalted butter with the granulated sugar and brown sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract until the batter is smooth and uniform.
- Combine Mixtures: Gradually add your dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can make cookies tough.
- Fold in Marshmallows and Chocolate Chips: Gently fold in the mini marshmallows and semi-sweet chocolate chips, distributing them evenly throughout the dough without melting or crushing them.
- Shape Cookies: Drop spoonfuls of dough onto baking sheets lined with parchment paper or silicone mats, spacing them about 2 inches apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes until the edges are set but the centers remain soft and slightly underbaked for optimal chewiness.
Notes
- For extra gooey marshmallows, add them fresh immediately before baking to avoid melting into the dough.
- If you prefer crispier cookies, bake for an additional 1-2 minutes, but watch closely to prevent burning.
- Use room temperature butter and eggs for best mixing results and texture.
- These cookies freeze well; store baked cookies in an airtight container or freeze dough balls for up to 3 months.
