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Chocolate Marshmallow Swirl Cookies

chocolate marshmallow swirl cookies - featured image
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These easy homemade cookies feature a rich chocolate base swirled with gooey marshmallows and chocolate chips, delivering a nostalgic, crowd-pleasing treat perfect for dessert lovers. Quick to make and endlessly customizable, they’re ideal for bake sales, parties, or cozy evenings at home.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 1/4 cups (250g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour (or gluten-free blend)
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (75g) mini marshmallows (or chopped regular marshmallows)
  • 1/2 cup (100g) semisweet chocolate chips
  • 1/4 cup (30g) chopped walnuts or pecans (optional)
  • Flaky sea salt for topping (optional)

Instructions

  1. Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, cream together butter and granulated sugar until light and fluffy (2-3 minutes with mixer).
  3. Beat in eggs one at a time, scraping the bowl after each addition. Add vanilla extract and mix until combined.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Sift if needed to remove lumps.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in mini marshmallows and chocolate chips. Add nuts if using.
  7. Use a cookie scoop or tablespoon to portion dough balls (about 2 tablespoons each). Place 2 inches apart on baking sheets.
  8. For dramatic swirl, press extra marshmallows and chocolate chips on top of each cookie. Twist dough with spatula for visible streaks.
  9. Bake for 10-12 minutes, until edges are set but centers are still soft. Marshmallows will puff and melt.
  10. Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to firm up.

Notes

For best results, use room temperature ingredients and avoid overmixing the dough. Chill dough for 15-20 minutes if sticky. Tuck marshmallows into the center of dough balls for gooey centers. Cookies are best slightly underbaked for softness. Store in airtight container for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: chocolate cookies, marshmallow swirl, easy dessert, homemade cookies, bake sale, kid-friendly, gooey cookies, chocolate chip, party treats, comfort food

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