If you love rich chocolate and gooey marshmallow together, these chocolate marshmallow cookies are about to become your new go-to treat. They look like little works of art with those pretty white swirls, but honestly? They're one of the simplest cookies I make.
Jump to:
- Why You Will Like This Recipe
- Ingredients for Chocolate Marshmallow Cookies
- Chocolate Marshmallow Cookies
- How to Make Chocolate Marshmallow Cookies
- Storage and Reheating
- Tips and Variations for Chocolate Marshmallow Cookies
- FAQ About Chocolate Marshmallow Cookies
- Recipes You May Like
- Final Thoughts on These Chocolate Marshmallow Cookies
I first tried these last December when Alex begged me for something "like hot cocoa but a cookie." Challenge accepted! After three test batches in our Manhattan kitchen (the second one was a sticky disaster, more on that later), we landed on this version. Now Sarah asks for them almost every weekend.
Here's what you can expect: a soft, fudgy chocolate cookie with ribbons of marshmallow fluff swirled right through the top. They're chewy in the middle, slightly crisp at the edges, and they disappear fast in our house. If you're on a cookie kick like we are, my maple bacon chocolate chip cookies are another fun one to bake next.
Why You Will Like This Recipe
- Simple ingredients you probably already have in your pantry right now
- Ready in 50 minutes from start to finish, including chill time prep
- Rich, fudgy chocolate taste that reminds everyone of hot cocoa
- Gooey marshmallow swirls that make every bite soft and sweet
- Kid-approved in my kitchen, and Alex is a tough critic at 12
- No fancy tools needed, just a mixer, a toothpick, and a cookie scoop
Ingredients for Chocolate Marshmallow Cookies
Here's everything you'll need for 24 cookies:
- 2 cups all purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1½ cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup marshmallow fluff
A quick note on substitutions. If you don't have marshmallow fluff, melted mini marshmallows work too. I've also swapped in salted butter once when I ran out. Just skip the added salt if you do that.
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Chocolate Marshmallow Cookies
- Total Time: 50 minutes
- Yield: 24 cookies 1x
Description
If you love rich chocolate and gooey marshmallow together, these chocolate marshmallow cookies are about to become your new go-to treat. They look like little works of art with those pretty white swirls, but honestly? They're one of the simplest cookies I make. Soft, fudgy, and just like hot cocoa in cookie form!
Ingredients
- 2 cups all purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1½ cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup marshmallow fluff
Instructions
- Mix the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set it aside.
- Cream the butter and sugar. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 to 4 minutes. Don't rush it!
- Add the eggs and vanilla. Beat in the eggs one at a time, making sure each egg is fully mixed in before adding the next. Then stir in the vanilla extract.
- Combine wet and dry. Slowly add the dry ingredients to the wet mixture on low speed. Stop as soon as the dough comes together. Overmixing makes tough cookies.
- Chill the dough. Cover the bowl and pop it in the fridge for at least 1 hour. Cold dough is easier to handle and keeps the cookies from spreading into flat puddles.
- Preheat the oven. About 20 minutes before baking, heat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Form and swirl the cookies. Scoop the chilled dough into balls and place them 2 inches apart on the sheets. Press a small indent into the center of each ball. Spoon a teaspoon of marshmallow fluff into each indent, then drag a toothpick through it to create that pretty swirl.
- Bake for 10 to 12 minutes. The edges should look set while the centers stay soft. Want extra gooey tops? Add a tiny bit more fluff halfway through baking.
- Cool on the pan. Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack. The marshmallow needs a moment to set.
Notes
Use room temperature butter and eggs so the dough blends smoothly. Don't skip the chill time, warm dough is the reason cookies spread thin and greasy. Swirl gently, one or two passes with the toothpick is enough. Fold in ½ cup of semisweet chips for double chocolate goodness, or add a drop of peppermint extract to the fluff for a holiday twist. Watch the bake time closely, even 2 extra minutes can dry out the centers. Store in an airtight container at room temperature for up to 4 days with parchment between layers, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 18g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 36mg
How to Make Chocolate Marshmallow Cookies
Don't let the swirls intimidate you. I promise this is easier than it looks!
Mix the Dough
- Mix the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set it aside.
- Cream the butter and sugar. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. This takes about 3 to 4 minutes, so don't rush it. (I used to stop at 1 minute and wondered why my cookies were dense. Lesson learned!)
- Add the eggs and vanilla. Beat in the eggs one at a time. Make sure each egg is fully mixed in before adding the next. Then stir in the vanilla extract.
- Combine wet and dry. Slowly add the dry ingredients to the wet mixture on low speed. Stop as soon as the dough comes together. Overmixing makes tough cookies, and nobody wants that.
Chill, Swirl, and Bake
- Chill the dough. Cover the bowl and pop it in the fridge for at least 1 hour. Cold dough is so much easier to handle, and it keeps the cookies from spreading into flat puddles. Trust me, I skipped this step once and regretted it.
- Preheat the oven. About 20 minutes before baking, heat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Form and swirl the cookies. Scoop the chilled dough into balls and place them 2 inches apart on the sheets. Press a small indent into the center of each ball. Spoon a teaspoon of marshmallow fluff into each indent, then drag a toothpick through it to create that pretty swirl. Sarah loves doing this part with me!
- Bake for 10 to 12 minutes. The edges should look set while the centers stay soft. Want extra gooey tops? Add a tiny bit more fluff halfway through baking.
- Cool on the pan. Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack. The marshmallow needs a moment to set, and warm cookies fall apart if you rush them.
Storage and Reheating
These chocolate marshmallow swirl cookies keep really well, which is great because I always make a double batch.
Store them in an airtight container at room temperature for up to 4 days. I place parchment paper between the layers so the marshmallow tops don't stick together. Learned that one the hard way!
For longer storage, freeze them in a freezer bag for up to 2 months. Let them thaw on the counter for about 30 minutes before eating.
Want that fresh from the oven feel again? Warm a cookie in the microwave for 8 to 10 seconds. The marshmallow gets soft and gooey all over again. Donald swears they taste even better on day two, and honestly, the chocolate flavor does deepen overnight.
Tips and Variations for Chocolate Marshmallow Cookies
After making these more times than I can count, here's what I've picked up:
- Use room temperature butter and eggs. Cold ingredients don't blend smoothly, and the dough turns out lumpy.
- Don't skip the chill time. Ever wonder why some cookies spread thin and greasy? Warm dough is usually the reason.
- Swirl gently. One or two passes with the toothpick is enough. Too much swirling and the fluff disappears into the dough.
- Add chocolate chips. Fold in ½ cup of semisweet chips for double chocolate goodness. Alex votes yes on this every time.
- Try a peppermint twist. A drop of peppermint extract in the fluff makes these taste like the holidays.
- Watch the bake time closely. Even 2 extra minutes can dry out the centers, so set a timer.
If you love no fuss chocolate desserts like this one, my Oreo dirt cake is another treat my kids ask for constantly.
FAQ About Chocolate Marshmallow Cookies
Can you use melted marshmallows instead of marshmallow fluff in cookies?
Yes, you can! Melt mini marshmallows in the microwave in 15 second bursts, stirring between each one. Work quickly though, because melted marshmallows firm up fast. I've done this twice when I ran out of fluff, and the swirls came out slightly chewier but still delicious.
How do you keep marshmallow fluff from melting out of cookies?
Chilled dough is your best friend here. Cold dough holds its shape longer, which keeps the fluff sitting in that little indent instead of sliding off. Also, keep the swirl on top rather than mixing it deep into the dough. A modest teaspoon per cookie works better than a big glob.
Why should chocolate marshmallow cookie dough be chilled?
Chilling firms up the butter, which stops the cookies from spreading too much in the oven. It also gives the flour time to soak up moisture, so you get a chewier, more even texture. My unchilled test batch spread into one giant cookie blob. Pretty funny, but not what we wanted!
How should chocolate marshmallow swirl cookies be stored?
Keep them in an airtight container at room temperature for up to 4 days, with parchment between layers. For longer storage, freeze them for up to 2 months. Avoid the fridge, though. It dries out the chocolate dough and makes the marshmallow tough.
Recipes You May Like
- Chewy Chocolate Chip Cookies That Melt in Your Mouth - Another soft, simple cookie that my whole family loves on weeknights.
- Decadent Chocolate Caramel Cookies - If you enjoyed the gooey center here, the caramel in these will win you over.
- Fudgy Buckeye Brownies With Creamy Peanut Butter Filling - Rich, chocolatey, and perfect when one dessert just isn't enough.
Final Thoughts on These Chocolate Marshmallow Cookies
There you have it! Whisk the dry ingredients, cream the butter and sugar, chill the dough, swirl in that fluff, and bake for 10 to 12 minutes. Simple steps, big payoff.
These chocolate marshmallow cookies have earned a permanent spot in our baking rotation. They're the cookie Alex requests for school bake sales and the one Sarah wants to help swirl every single time. There's something about that hot cocoa taste in cookie form that makes everyone happy.
Give them a try this weekend and let me know how they turn out for you! And don't forget to save this recipe to Pinterest so you can find it again when the chocolate mood strikes.
