There’s something magical about the way chocolate and marshmallow melt together. These Chocolate Marshmallow Swirl Cookies bake up rich, chewy, and full of gooey swirls that taste like a campfire treat turned into a cookie. Whether for holidays, bake sales, or cozy nights in, these cookies deliver pure comfort with every bite.

Why You’ll Love This Recipe

• Soft, chewy, and full of chocolate flavor.
• Gooey marshmallow ribbons in every cookie.
• No mixer or fancy tools required.
• Great for parties, gifting, or late-night cravings.
• Kid-approved and freezer-friendly.

Preparation and Cooking Time

Step	Time
Prep Time	15 minutes
Chill Time	20 minutes
Bake Time	10 minutes
Total Time	45 minutes

Ingredients

• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup semi-sweet chocolate chips
• ½ cup marshmallow fluff or crème

Optional Swaps: Use mini marshmallows instead of fluff, or try white chocolate chips for contrast.

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream butter, brown sugar, and granulated sugar until fluffy.
3. Mix in egg and vanilla until smooth.
4. Add flour, cocoa powder, baking soda, and salt; stir until combined.
5. Fold in chocolate chips.
6. Swirl in marshmallow fluff lightly — don’t overmix.
7. Scoop dough onto the baking sheet.
8. Bake 9–10 minutes until edges are set but centers look soft.
9. Cool for 5 minutes before transferring to a rack.

Serving Suggestions

Serve these cookies slightly warm for the best gooey texture. Pair with hot cocoa, milk, or coffee for a cozy dessert.

Quick Tips or Variations

• Chill dough for thicker, chewier cookies.
• Use a butter knife to swirl marshmallow for beautiful ribbons.
• Add a sprinkle of sea salt for balance.

FAQs

1. How do you make chocolate marshmallow swirl cookies soft and gooey?
Don’t overbake — remove them when edges are set and centers still look soft.

2. Can I use mini marshmallows instead of marshmallow fluff in cookies?
Yes, just press a few into each cookie before baking for gooey pockets of marshmallow.

3. How do you keep the marshmallow from melting too much in the oven?
Swirl lightly into the dough rather than mixing it in completely, and bake on parchment paper.

4. What’s the best way to store chocolate marshmallow swirl cookies?
Store in an airtight container at room temperature for 3 days, or refrigerate for up to a week.

Conclusion

These Chocolate Marshmallow Swirl Cookies are the perfect mix of fudgy chocolate and creamy marshmallow soft, sweet, and irresistibly messy in the best way. Bake a batch and share the joy (or don’t we won’t tell).

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