I write this cookie in an easy way. These cookies have rich chocolate and soft marshmallow. You can bake them fast and share them with friends. If you like swirl treats, try blueberry cheesecake swirl cookies for another fun bake.

why make this recipe

You make this recipe because it tastes like a small joy. The cookie has dark chocolate and soft goo from marshmallow. Kids like it. Adults like it with coffee. You can bake a batch in one go. If you want a warm, soft cookie, this recipe will make you smile. You can also pair it with a maple spice treat like chewy maple cinnamon cookies for a mix of flavors.

how to make Chocolate Marshmallow Swirl Cookies

Work in steps. Read the list and the steps first. Use soft butter and fresh eggs. Chill the dough a bit if you like firmer shapes. When you add marshmallow fluff, stir just a little so you keep the swirl look. For a rich chocolate touch, you may like tips from a dense cake guide like best double chocolate cake.

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 chips or add a small lemon note if you like a fresh turn, see a light cookie idea like blueberry lemon cookies.

Directions :

Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
In one bowl, mix flour, cocoa powder, baking soda, and salt.
In another bowl, cream the softened butter with brown sugar and granulated sugar until smooth.
Add eggs one at a time to the butter mix. Stir in vanilla.
Add the dry mix to the wet mix and stir until just mixed.
Fold in chocolate chips and mini marshmallows gently.
Add small spoonfuls of marshmallow fluff and swirl with a toothpick or spoon. Do not overmix.
Scoop dough onto the baking sheet. Space about 2 inches apart.
Bake 10–12 minutes. The edges will set and the center will stay soft.
Let the cookies cool on the sheet for a few minutes, then move to a rack to cool fully.

how to serve Chocolate Marshmallow Swirl Cookies

Serve these warm or at room heat. They pair well with milk or coffee. For a party, place them on a plate with other small cakes or bars. You can also stack them with a sheet of wax paper between each cookie so they look neat.

how to store Chocolate Marshmallow Swirl Cookies

Place cooled cookies in an airtight box. Keep 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 heat or warm briefly in the oven.

tips to make Chocolate Marshmallow Swirl Cookies

Use soft butter for smooth dough.
Do not overmix after you add flour. Mix until just right.
Use mini marshmallows so they spread well in the dough.
Spoon small bits of marshmallow fluff and make light swirls with a toothpick.
If you need a nutty flavor, melt a bit of butter and brown it a little, like in a brown butter bread note from brown butter chocolate chip banana bread.

variation (if any)

Add chopped nuts for crunch.
Use white chocolate chips for a milder sweet.
Add a pinch of espresso powder to boost the cocoa taste.
Make mini cookies for bite size treats.

FAQs (minimum three FAQ)

Q: Can I use large marshmallows?
A: Large marshmallows will melt more. Cut them small so they mix like the mini type.

Q: Do I need to chill the dough?
A: No need, but chill for 15–30 minutes to make neater rounds.

Q: How do I keep the fluff swirl look?
A: Drop small dots of fluff and swirl once with a toothpick. Do not stir much.

Q: Can I skip the marshmallows?
A: Yes. The cookie will be a plain chocolate chip cookie if you skip them.

Conclusion

For more details and a quick time guide, see Chocolate Marshmallow Swirl Cookies [50 Minutes] – Chasety.