Dreamy Chocolate Marshmallow Swirl Cookies

Chocolate Marshmallow Swirl Cookies pack all my dessert cravings into one treat they're super chocolatey soft inside filled with gooey marshmallow and each bite stays moist and rich. You just mix everyday kitchen stuff for a playful snack that actually looks as cool as it tastes. The first time I brought these for my kid’s birthday everyone grabbed them so fast they vanished before I could try one these are now the treat everyone begs me to bake.

My kitchen smelled like a chocolate factory after the first batch Everyone was glued to the oven waiting for the tray to come out just to snag a warm cookie instantly

Tasty Ingredients

• Marshmallow fluff: this is what gives you that gooey fun swirl You can also try melted marshmallows for bigger pockets in the middle
• Vanilla extract: this makes the flavor rounder and warmer Real vanilla will make your whole kitchen smell better
• Large eggs: hold everything together so each bite is nice and chewy Bringing them to room temp helps everything blend smoothly
• Granulated sugar: for sweetness and a golden edge Feel free to swap with organic cane sugar
• Unsalted butter: makes cookies rich and soft Use butter that’s not cold so it whips up creamy
• Salt: lifts the flavors and keeps things from tasting too sweet Use fine sea salt for the best blend
• Baking soda: helps the cookies puff and spread Want to know if yours is fresh? Drop some in vinegar—if it bubbles you’re good
• Unsweetened cocoa powder: crams in all the chocolate taste Try Dutch-processed for a super smooth taste
• All purpose flour: builds the chewy structure Fresh flour gives the best rise and prevents pancakes

Simple Step-by-Step Guide

Cool on Pan:

Leave cookies right on the hot tray for about five minutes after they come out of the oven The marshmallow sets as they cool Then pop them over to a rack until totally cool

Bake:

Slide your trays into the hot oven Bake for ten or twelve minutes Watch for when the edges look firm but the middles still look a little undone If you’re feeling wild add more fluff in the middle of baking for extra marshmallowy fun

Form Cookies:

Scoop up dough balls about a tablespoon each onto your sheets Leave gaps between so they don’t bake together Poke a divot in every ball and plop in some marshmallow fluff Grab a toothpick and swirl it around for a fancy look

Preheat Oven:

Start heating your oven to three-fifty Put down parchment or a silicone mat on two trays so cookies don’t stick If you want to use less paper just reuse it between batches

Chill the Dough:

Cover your bowl and stash it in the fridge for at least an hour This makes it so much easier to shape and your cookies turn out thick and soft

Combine Wet and Dry:

Dump dry ingredients into the butter mixture in small batches Mix on low just until combined Stop once the dough comes together Overmixing can make cookies tough

Add Eggs and Vanilla:

Beat in eggs one by one letting each mix in before the next Then splash in the vanilla for a cozy smell

Cream Butter and Sugar:

With a mixer, whip your room temp butter and sugar until fluffy and lighter in color takes three or four minutes Scrape down the sides as needed

Mix Dry Ingredients:

In another bowl stir flour, cocoa, baking soda, and salt until everything looks unified This keeps the cookies from having floury or salty patches

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I always let my kids swirl in the marshmallow—they love getting creative with it No two cookies ever look the same One time last winter we made a huge batch after sledding and everyone giggled about the gooey filling sticking to their fingers

Easy Storage Hacks

When you’ve baked these, keep them in a sealed container on your counter for about five days Want to keep them fresh for weeks? Pop the raw dough balls or finished cookies in the freezer First freeze the dough on a baking sheet then pile into a bag Once baked you can layer them in a box with parchment between so they don’t stick Let them thaw on the counter or bake from frozen for warm cookies in minutes

Swaps and Options

You can trade marshmallow fluff for mini or big marshmallows if you’re up for a chunkier gooey middle Go gluten free by swapping flour for your favorite all-purpose GF mix Coconut oil swaps for butter if you want a hint of coconut and no dairy Just make sure to chill the dough well because coconut oil melts fast

Ways to Serve

Pair these cookies with cold milk or top them with ice cream for extra fun Sometimes I spread more fluff or some chocolate between two cookies what a treat They look pretty in a holiday cookie mound or wrapped up for lucky friends

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Fun Backstory

Chocolate and marshmallow have always been a dream combo—think cozy campfire nights and s’mores melting by the fire These cookies bring you that same nostalgic gooey feel without needing a tent or fire pit You can bake the camp memories right at home all year

Common Questions

→ How do I nail the marshmallow swirl?

To get those swirly lines, drop some marshmallow fluff right into a dent in your cookie dough, then drag a toothpick through it for some cool spirals before tossing them in the oven.

→ Is it okay to use regular marshmallows here?

Sure! Melt down marshmallows and swirl them through, or pop a big one in the center if you want a super puffy inside.

→ What’s the trick for really soft cookies?

Letting the dough chill keeps them thick and soft. Don’t overbake—pull them out once the tops look set so they stay tender.

→ What’s the best way to keep these cookies fresh?

Stash them in something airtight and leave them on the counter. Want to make them last longer? Just freeze them.

→ Can I make dough in advance?

Definitely. Freeze the shaped dough balls, then bake them straight from the freezer—add a few minutes to your bake time.

→ Are these good for giving as gifts?

Absolutely—they look cool with their swirls, and folks love their soft, rich texture. Perfect for sharing or packing up for special days.