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Homemade Chocolate Marshmallow Swirl Cookies of toasted marshmallow and melted chocolate on a marble surface, soft and fudgy with a gooey, golden top.

Chocolate Marshmallow Swirl Cookies

5 from 1 vote
These Chocolate Marshmallow Swirl Cookies combine a rich, fudgy chocolate base with gooey marshmallow ribbons and chewy pockets for the ultimate comfort treat. Inspired by a rainy camping trip.
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Prep Time 20 minutes
Cook Time 11 minutes
Chill Time 15 minutes
Total Time 46 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

  1. 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.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. Mix Dry Ingredients
  3. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in mini chocolate chips if using.
  5. 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.
  6. 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.

Nutrition

Serving: 1cookieCalories: 190kcalCarbohydrates: 26gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 105mgPotassium: 80mgFiber: 1gSugar: 17gVitamin A: 150IUCalcium: 15mgIron: 1.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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