Air Fryer Marshmallow Swirl Cookies
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Air Fryer Marshmallow Swirl Cookies might be the most dramatic and delicious cookie I’ve ever made, and I mean that in the very best way. Deeply dark and fudgy with brownie-like richness all the way through, golden toasty marshmallow caramelized on top and swirled through the middle for the incredible gooey pull with every bite.
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I make these for holiday cookie exchanges, bake sales, and any gathering where I want to bring something that gets grabbed fast. They’re easy to make in big batches, the air fryer gets each batch done quickly, and they hold up beautifully for days making them perfect for gifting and sharing. Store in an airtight container at room temperature for up to 3 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Marshmallow Swirl Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s exactly how to make these fudgy, gooey cookies from scratch in your air fryer.
Line and Prep Your Baking Sheet
Start by lining your air fryer basket with parchment paper and setting it aside. I love using my precut parchment sheets for this. It’s non-stick, making cleanup so much easier when you’re scooping sticky marshmallow dough.
Sift the Dry Ingredients
Sift together the flour, cocoa powder, baking soda, and salt until well combined. I always use this powder sifter for this; it makes sifting quick and mess-free every time.
Sifting breaks up any cocoa clumps and gives the cookies a more even, tender texture throughout.
Cream the Butter and Sugar
In a large bowl, cream the butter with the sugar until soft and super creamy, about 4 minutes. You want it pale and fluffy before moving on. I use a stand mixer for this step because it makes reaching that perfect creamy consistency effortless, especially with a full cup of butter.
Add the Eggs and Vanilla
Add the eggs and vanilla extract and continue mixing until fully incorporated. Scrape down the sides of the bowl as needed so everything blends evenly.
Mix In the Dry Ingredients
Throw in the flour and cocoa mixture and mix with a spatula just until fully combined. Don’t overmix here.
A few passes with the spatula are all you need to bring the dough together without toughening it.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Melt the Marshmallows
In a small pot, melt the marshmallows over low heat until smooth and creamy. Make sure to reserve some to top the cookies before baking.
Swirl and Scoop the Cookies
Add about a quarter of the marshmallow mixture to the cookie dough and mix just a couple of times until you see a swirl. Don’t overmix or you’ll lose the marbled effect.
Scoop the cookies using an ice cream scoop and place them on the prepared tray, then top each one with a reserved piece of marshmallow. I reach for my cookie scoop here because it keeps every cookie the same size, so they all bake evenly at the same time.
Repeat Until Finished
Continue adding the marshmallow mixture to the remaining dough in batches, swirling and scooping until all the dough is used up. Working in batches keeps those beautiful swirl ribbons visible in every single cookie.
Air Fry the Cookies
Bake in the air fryer at 325°F (160°C) for 10 minutes. Let them cool on a rack before serving. I always cool mine on a cooling rack. It lifts the cookies off the tray so air circulates underneath, and they firm up perfectly without getting soggy on the bottom.
Serve and Enjoy
Serve the cookies warm or at room temperature and watch them disappear. Enjoy!
If you’re bringing these somewhere, let them cool completely first so the marshmallow tops set and don’t stick together. Stack them in a single layer in a hard-sided food container, or place a sheet of parchment paper between layers to keep those swirled tops intact on the go.
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 ½ cups granulated sugar
- 2 large eggs room temperature
- 1 tablespoons vanilla extract
- 2 cups marshmallows
Instructions
- Line the air fryer basket with parchment paper and set aside.
- Sift the flour, cocoa powder, baking soda and salt together.2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a big bowl, cream the butter with the sugar until soft and super creamy (about 4 minutes).1 cup unsalted butter, 1 ½ cups granulated sugar
- Add the eggs and vanilla extract and continue mixing until fully incorporated.2 large eggs, 1 tablespoons vanilla extract
- Add the flour and cocoa mixture and mix with a spatula just until fully combined – don’t over mix.
- In a small pot, melt the marshmallows until creamy (reserve some to top the cookies).
- Add about ¼ of the marshmallow mixture to the cookie dough and mix a couple of times (just until you see a swirl), scoop the cookies with an ice cream scoop and place in the tray, top with a piece of marshmallow.2 cups marshmallows
- Repeat the process until you finish the mixture.
- Bake in the air fryer at 325°F (160°C) for 10 minutes. Let them cool in a rack.
- Serve and enjoy!
Notes
- Use room temperature butter and eggs: Cold butter won’t cream properly, and cold eggs can cause the dough to curdle. Pull them out at least 30 minutes before you start.
- Sift the cocoa powder: Cocoa powder tends to clump, so skipping this step can leave dry pockets in your dough. A quick sift makes all the difference in getting an even texture.
- Don’t overmix the marshmallow swirl: Once you add the marshmallow to the dough, fold it in just a couple of times. Overmixing blends it in too much, and you’ll lose those beautiful swirled ribbons.
- Reserve marshmallow for the tops: Melting all the marshmallow into the dough is tempting, but saving some to top each cookie before baking is what gives them that signature soft, pillowy finish.
- Work in batches for the swirl: Adding the marshmallow to the dough all at once makes it harder to control the swirl effect. Adding it in quarters keeps each scoop of dough beautifully marbled.
- Flash freeze before storing: Once cooled, freeze the cookies on a baking sheet for 1 hour before transferring to a container so the marshmallow tops don’t stick together during storage.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
How to Store Leftovers
Once the cookies have cooled completely, store them in an airtight container at room temperature for up to 3 days. Keep them away from heat and direct sunlight to stop the marshmallow from getting too sticky or melting out of shape.
To freeze, place the cooled cookies in a single layer on a baking sheet and freeze for about 1 hour, then transfer to a freezer-safe container or a zip-lock bag. I love using my freezer-safe glass containers for this since they seal tightly and keep everything fresh. They’ll keep well in the freezer for up to 2 months, and you can thaw them at room temperature for about 30 minutes before serving.
What to Serve With Air Fryer Marshmallow Swirl Cookies
A cold glass of milk is the classic pairing here, and it genuinely doesn’t get much better. The richness of the cocoa dough balances so well against something cool and creamy, and the marshmallow makes every sip taste like a mug of hot cocoa in reverse.
If you’re setting out a dessert spread, these cookies sit beautifully alongside a scoop of vanilla or chocolate ice cream, a mug of hot chocolate, or a simple fruit platter with strawberries and bananas for a lighter contrast to all that rich chocolate.
More Easy Recipes for You to Try at Home
If you’re a fan of air fryer desserts like this, these easy recipes are next on your list.