About this recipe

This is a fun and soft cookie with a rich chocolate taste and gooey marshmallow bits. You can make them for a small party or a quiet night at home. They bake fast and smell like warm cocoa. Try them if you like soft, chewy cookies and bright marshmallow swirls. You can also look at a bakery style chocolate chip cookies recipe for a related snack idea.

Why make this recipe

These cookies feel special but the steps stay simple. They mix basic pantry items with small marshmallows and marshmallow fluff. Kids like the gooey white swirl. Adults like the deep chocolate taste. The bake time is short, so you get fresh cookies fast. If you like sweet and rich treats, this one will please you. You can also try a salted spin like salted caramel chocolate cookies for a change.

How to make Chocolate Marshmallow Swirl Cookies

I write steps here in a plain and clear way. You will mix dry things, mix wet things, and bring them together. Fold in chips and mini marshmallows last. Add marshmallow fluff in a light swirl before you bake. You can learn simple scoop and bake tips from a quick recipe like apple cider cookies to help shape dough.

Ingredients :

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 1/2 cups chocolate chips
1 cup mini marshmallows
1/2 cup marshmallow fluff

You can swap the brown sugar idea from brown sugar cinnamon cookies if you want a softer chew.

Directions :

Preheat oven to 350°F (175°C). Line a baking sheet.
In a bowl, mix flour, cocoa, baking soda, and salt.
In a larger bowl, cream the butter and both sugars until soft and smooth.
Add eggs and vanilla. Mix well.
Add dry mix to wet mix. Stir until just joined.
Fold in chocolate chips and mini marshmallows.
Drop small spoonfuls of dough on the sheet, about 2 inches apart.
Take a small dab of marshmallow fluff and swirl it gently into each dough scoop.
Bake 10–12 minutes. Let cookies cool on the sheet for a few minutes, then move to a rack to cool more.

How to serve Chocolate Marshmallow Swirl Cookies

Serve warm or at room temp. They taste best when the marshmallow is soft and the chip bits are warm. Put a few on a plain plate or in a small box for a gift. A cold glass of milk or a hot cup of coffee pairs well.

How to store Chocolate Marshmallow Swirl Cookies

Let the cookies cool all the way. Put them in an airtight box. Store at room temp for up to 3 days. For more time, freeze them in a sealed bag for up to 1 month. Thaw at room temp when you want to eat them.

Tips to make Chocolate Marshmallow Swirl Cookies

Use room temp butter. It mixes easier.
Do not overmix after you add flour. Mix just until the dough comes together.
Add marshmallows last so they do not melt too much.
Use a small spoon or cookie scoop for even sizes.
Chill the dough for 10 minutes if it feels too soft.
You can also read a spice cookie tip from chai spiced sugar cookies to learn about spice blends that can pair with cocoa.

Variation (if any)

Add chopped nuts for crunch.
Use white chocolate chips for a sweet contrast.
Add a pinch of cinnamon for warm note.
Make mini cookies to serve as party bites.

FAQs

Q: Can I use large marshmallows instead of mini ones?
A: Yes. Cut large marshmallows in small pieces first. Large pieces may melt more.

Q: Can I use margarine instead of butter?
A: You can, but butter gives the best taste and texture.

Q: Will the marshmallow fluff melt away?
A: It will soften and swirl into the top. It may spread a little. That is normal and gives a nice look.

Q: Can I bake these at a higher temp to save time?
A: No. Bake at 350°F (175°C). A higher heat can burn edges while leaving the center raw.

Q: Can I make the dough ahead?
A: Yes. Wrap dough and chill up to 24 hours. Bring to room temp a bit before scooping.

Conclusion

For a full run-down and a time guide, see the original recipe at Chocolate Marshmallow Swirl Cookies [50 Minutes] – Chasety.

Chocolate Marshmallow Swirl Cookies