Two summers ago, during a particularly rainy camping trip that forced us indoors, Liam was complaining about missing out on s'mores around the campfire. In a moment of mom desperation, I started digging through the cabin's sparse kitchen supplies and found the basics for cookies plus a bag of mini marshmallows someone had left behind. What started as a way to stop a seven-year-old's whining turned into these chocolate marshmallow swirl cookies that now get requested more than any other treat I make.
Why You'll Love These Chocolate Marshmallow Swirl Cookies
These chocolate marshmallow swirl cookies fix every problem I've ever had with trying to combine chocolate and marshmallows in baked goods. You know how marshmallows usually just disappear completely when you bake them, leaving behind nothing but sugar? This recipe keeps them intact enough to create those amazing gooey pockets while still getting some melted marshmallow ribbons throughout the cookie. The chocolate base stays fudgy and soft instead of turning into hockey pucks by the next day, which took me forever to figure out.
What really convinced me this recipe was special happened at Liam's last birthday party. I made these alongside regular chocolate chip cookies, thinking the kids would go for the familiar option. Wrong. Every single kid went straight for these marshmallow cookies, and the adults were sneaking them too. One dad asked if I'd consider selling them, which was probably the best compliment I've ever gotten about my baking. The combination of that rich chocolate flavor with the sweet, gooey marshmallow hits all the comfort food buttons without being overwhelmingly sweet.
Jump to:
- Why You'll Love These Chocolate Marshmallow Swirl Cookies
- Chocolate Marshmallow Swirl Cookies Ingredients
- How To Make Chocolate Marshmallow Swirl Cookies
- Smart Swaps for Chocolate Marshmallow Swirl Cookies
- Variations
- Equipment For Chocolate Marshmallow Swirl Cookies
- Storing Your Chocolate Marshmallow Swirl Cookies
- Top Tip
- Sister's Hidden Shortcut That Actually Works (Your Turn to Try It)
- FAQ
- Time to Make Your New Favorite Cookie!
- Related
- Pairing
- Chocolate Marshmallow Swirl Cookies
Chocolate Marshmallow Swirl Cookies Ingredients
For the Chocolate Cookie Base:
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Butter
- Brown sugar
- Granulated sugar
- Large eggs
- Vanilla extract
- Mini chocolate chips
For the Marshmallow Swirl:
- Mini marshmallows
- Marshmallow fluff
- Powdered sugar
See recipe card for quantities.
How To Make Chocolate Marshmallow Swirl Cookies
Prep Work:
- Preheat oven to 350°F
- Line cookie sheets with parchment paper
- Let butter and eggs come to room temperature
- Dust mini marshmallows lightly with powdered sugar
Make the Chocolate Base:
- Cream butter and both sugars until fluffy (about 3 minutes)
- Beat in eggs one at a time, then vanilla
- Mix flour, cocoa powder, baking soda, and salt in separate bowl
- Add dry ingredients to wet, mixing just until combined
- Fold in chocolate chips if using
Create the Swirl:
- Scoop cookie dough into balls
- Press 4-5 mini marshmallows into each ball
- Add small dollop of marshmallow fluff on top
- Gently swirl with toothpick to create marble effect
- Don't overmix or marshmallows will disappear
Bake to Perfection:
- Place cookies 2 inches apart on prepared sheets
- Bake 10-12 minutes until edges are set
- Centers should still look slightly soft
- Cool on pan 5 minutes before transferring
Smart Swaps for Chocolate Marshmallow Swirl Cookies
From making these for different dietary needs and ingredient shortages, these swaps work well:
Cocoa Powder Alternatives:
- Dutch-processed cocoa → Regular cocoa (use same amount)
- Melted chocolate → Replace ¼ cup flour with melted chocolate
- Chocolate protein powder → Use half cocoa, half protein powder
- Hot chocolate mix → Reduce sugar slightly
Marshmallow Options:
- Regular marshmallows → Cut into small pieces
- Marshmallow bits → Use same amount as minis
- Vegan marshmallows → For dairy-free version
- No marshmallow fluff → Just use extra mini marshmallows
Flour Substitutions:
- Whole wheat flour → Use ¾ the amount
- Gluten-free flour blend → Same amount as regular
- Almond flour → Use ½ the amount, expect denser cookies
- Oat flour → Grind oats, use same amount
Sugar Swaps:
- All brown sugar → Skip white sugar for chewier cookies
- Coconut sugar → Same amount as brown sugar
- Sugar substitute → Follow package conversions
- Honey or maple syrup → Use ¾ amount, reduce other liquids
Butter Alternatives:
- Coconut oil → Solid but soft consistency
- Vegan butter → Same amount as regular
- Applesauce → Use half the amount for lower fat
Variations
Triple Chocolate Heaven:
- Add white chocolate chips to dough
- Use dark chocolate chips too
- Drizzle melted chocolate on top when cool
- Perfect for serious chocolate lovers
Graham Cracker S'mores:
- Crush graham crackers into dough
- Roll edges in graham cracker crumbs
- Complete s'mores experience in cookie form
- Kids go absolutely crazy for these
Peanut Butter Marshmallow:
- Add peanut butter chips to base
- Swirl in peanut butter with marshmallow fluff
- Salty-sweet combination that's addictive
- Great for lunch boxes
Holiday Peppermint:
- Add crushed candy canes
- Use peppermint extract instead of vanilla
- Red and white marshmallow swirls
- Perfect for Christmas cookie exchanges
Campfire Cookie Bars:
- Press dough into 9x13 pan
- Top with extra marshmallows
- Bake as bars instead of individual cookies
- Easier for feeding crowds
Hot Chocolate Version:
- Add cinnamon to dough
- Use hot chocolate powder instead of plain cocoa
- Mini marshmallows on top before baking
- Tastes like drinking hot cocoa
Equipment For Chocolate Marshmallow Swirl Cookies
- Large mixing bowls
- Electric mixer
- Cookie sheets
- Parchment paper
- Measuring cups and spoons
Storing Your Chocolate Marshmallow Swirl Cookies
After making these cookies way too often and dealing with leftovers (when they actually last):
Counter Storage (4-5 days):
- Store in airtight container with tight lid
- Layer between wax paper to prevent sticking
- Keep at room temperature
- Marshmallow stays soft this way
Freezer Magic (2-3 months):
- Freeze in single layer on tray first
- Transfer to freezer bags once solid
- Thaw at room temperature
- Taste just as good as fresh
Make-Ahead Tips:
- Cookie dough freezes great for up to 3 months
- Scoop dough balls and freeze on trays
- Add marshmallows when ready to bake
- Bake straight from frozen, add 1-2 minutes
Keep Them Soft:
- Don't overbake - edges should just be set
- Cool completely before storing
- Add slice of bread to container
- Replace bread every few days
Travel Tips:
- Pack in hard-sided container
- Separate layers with parchment
- Keep cool but don't refrigerate
- Marshmallow can get sticky in heat
Top Tip
- About six months ago, I was making these chocolate marshmallow swirl cookies for a school bake sale when I accidentally grabbed the wrong bag from my pantry. Instead of regular mini marshmallows, I had picked up the freeze-dried marshmallow bits that come in hot chocolate packets. I was already running late and figured they'd work fine, so I just went with it.
- Those Chocolate Marshmallow Swirl Cookies came out with the most incredible texture I'd ever achieved. The freeze-dried marshmallow bits didn't melt away like regular marshmallows do - they actually rehydrated during baking and created these amazing chewy pockets throughout the cookies. Plus, they distributed way more evenly through the dough, so every bite had that perfect marshmallow flavor.
- Now I always use a mix of both - regular mini marshmallows for the visible swirls and freeze-dried bits mixed right into the dough for consistent marshmallow flavor in every bite. You can find the freeze-dried ones in the hot chocolate aisle or online. It's such a simple addition, but it takes these best chocolate marshmallow swirl cookies from good to absolutely incredible.
Sister's Hidden Shortcut That Actually Works (Your Turn to Try It)
My sister discovered the laziest trick for these chocolate marshmallow swirl cookies when she was trying to make them for her daughter's sleepover but was running way behind schedule. Instead of making the chocolate cookie dough from scratch, she grabbed a box of chocolate cake mix and turned it into cookie dough by using way less liquid than the box calls for. I thought she was crazy until she showed me her method last Christmas.
She takes a box of chocolate cake mix, adds just one egg, about half a cup of oil, and maybe a tablespoon of water - just enough to make it hold together like cookie dough. Then she follows the rest of the Chocolate Marshmallow Swirl Cookies exactly the same, adding the marshmallows and creating the swirls. The crazy part is they taste almost identical to the from-scratch version, but take about fifteen minutes instead of an hour.
FAQ
How to prevent marshmallows from melting in cookies?
Dust mini marshmallows with powdered sugar before adding to dough - this creates a barrier that slows melting. Don't overbake and pull cookies when edges are just set but centers look slightly soft. The marshmallows will finish cooking on the hot pan without completely disappearing.
Why are my chocolate chip cookies crunchy and not chewy?
For these cookies specifically, make sure you're using enough brown sugar (creates chewiness) and don't overbake. Pull them when they look almost underdone - they continue cooking on the hot pan. Also check that your butter is properly room temperature for the right texture.
What happens if you put marshmallows in cookies?
Marshmallows add sweetness and create gooey pockets of flavor. They partially melt during baking, creating swirls and ribbons throughout the cookie. Mini marshmallows work better than large ones because they distribute more evenly and don't create huge empty spots when they melt.
Why aren't my chocolate chip cookies fluffy?
These Chocolate Marshmallow Swirl Cookies aren't meant to be fluffy - they should be fudgy and dense. If you want more lift, make sure your baking soda is fresh and don't overmix the dough once you add flour. But the marshmallow swirl creates a different texture than traditional fluffy cookies.
Time to Make Your New Favorite Cookie!
Now you have all the secrets to making the best Chocolate Marshmallow Swirl Cookies - from the freeze-dried marshmallow trick that creates perfect texture to Kate's cake mix shortcut when you're pressed for time. These cookies have become our family's go-to treat for everything from camping trips to birthday parties, and I know they'll become yours too. Every time I make them, I'm reminded that sometimes the best recipes come from happy accidents and the willingness to experiment with what you have on hand.
Looking for more crowd-pleasing treats? Try our Easy Coconut Cream Pie Recipe that brings tropical flavors to any gathering with surprisingly simple techniques. Need something that sneaks in healthy ingredients? Our Healthy Carrot Cake Cupcakes Recipe creates individual treats that kids love without knowing they're eating vegetables. For comfort food that feels like home, our Best Applesauce Cake Recipe delivers that warm, spiced flavor that makes every day feel special!
Share your Chocolate Marshmallow Swirl Cookies success! We love seeing your beautiful swirls and happy faces!
Related
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Pairing
These are my favorite dishes to serve with Chocolate Marshmallow Swirl Cookies
Chocolate Marshmallow Swirl Cookies
Equipment
- 2 Large mixing bowls (One for wet, one for dry)
- 1 Electric mixer (Hand or stand mixer works)
- 2 Cookie sheets (Lined with parchment paper)
- 1 set Measuring cups & spoons (For accurate measuring)
- 1 Spatula (For folding in ingredients)
- 1 Cookie scoop (Optional, for uniform cookies)
- 1 Toothpick (For marshmallow swirl)
Ingredients
Chocolate Cookie Base:
- 1 ¾ cups All-purpose flour
- ½ cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Butter - Softened
- ¾ cup Brown sugar - Packed
- ½ cup Granulated sugar
- 2 Large eggs - Room temperature
- 1 teaspoon Vanilla extract
- 1 cup Mini chocolate chips - Optional
Marshmallow Swirl:
- 1 ½ cups Mini marshmallows - Lightly dusted with powdered sugar
- ¼ cup Marshmallow fluff - Add a dollop on top
- 1 tablespoon Powdered sugar - For dusting mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Let the butter and eggs sit at room temperature for about 15 minutes.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. Mix Dry Ingredients
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in mini chocolate chips if using.
- Scoop dough into balls, press 4–5 mini marshmallows into each, top with a small dollop of marshmallow fluff, and swirl gently with a toothpick.
- Place cookies 2 inches apart on baking sheets. Bake for 10–12 minutes until edges are set. Cool on the pan for 5 minutes before moving.
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