Irresistible Marshmallow Swirl Cookies
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If you’re looking for a cookie recipe that’s soft, chewy, and packed with rich chocolate flavor, Marshmallow Swirl Cookies are a perfect choice. The combination of a fudgy chocolate base and gooey marshmallow swirl makes these cookies irresistible. Plus, they’re super easy to make, with simple ingredients you likely already have on hand.
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Whenever I make these cookies, I make a double batch, because I can guarantee they won’t last long! They’re great because you don’t need any fancy ingredients; they’re easy to make and ready in 35 minutes. Perfect for Christmas, potlucks, and for family gatherings, these crowd-pleasers are always hugely popular.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make 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.
Don’t worry; I’ve written easy-to-follow instructions so your cookies turn out perfect every time.
Preheat and Prep
Start by preheating your oven to 350°F (180ºC) and line a baking sheet with parchment paper. This step ensures your cookies bake evenly and don’t stick. Trust me, it makes all the difference when you’re ready to scoop them off the tray!
Mix the Dry Ingredients
Grab a bowl and sift together the flour, cocoa powder, baking soda, and salt. Sifting helps get rid of any lumps and combines everything evenly. It’s a quick step, but important for that smooth cookie texture.
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!
Cream the Butter and Sugar
In a large mixing bowl, cream your softened butter and sugar together. This part is key—cream until it’s soft and fluffy, about 4 minutes. The better you cream it, the lighter your cookies will be. You want to see the mixture turn pale and airy.
Add Eggs and Vanilla
Once your butter and sugar are nice and fluffy, mix in the eggs and vanilla extract. Keep going until it’s all fully combined. This is where the dough starts coming together and smelling amazing.
Fold in the Dry Ingredients
Now gently fold in the sifted flour and cocoa mix. Be careful not to overwork the dough. You want it to just come together; too much mixing will make your cookies dense instead of soft and chewy.
Melt the Marshmallows
In a small saucepan, melt the marshmallows over low heat until smooth and creamy. Make sure to set aside a bit of the melted marshmallow to use as a topping later.
Swirl the Marshmallow Into the Dough
Add about a quarter of the melted marshmallow to the cookie dough and give it a couple of quick stirs—just enough to create a swirl effect.
You want streaks of marshmallow running through the dough, but don’t fully mix it in.
Scoop and Bake
Scoop out your cookie dough with an ice cream scoop (makes life easier and gives you consistent sizes), and place them onto your baking sheet.
Top each cookie with a small bit of the reserved marshmallow. Bake for about 10 minutes.
Once they’re done, let them cool on a wire rack. Resist the urge to dig in until they cool just a little—you don’t want to burn your mouth!
Equipment
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 vegetarian marshmallows
Instructions
- Preheat the oven to 350°F (180ºC). Line a baking sheet with parchment paper.
- 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 vegetarian marshmallows
- Repeat the process until you finish the mixture.
- Bake for 10 minutes. Let them cool in a rack.
- Serve and enjoy!
Notes
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps everything mix together smoothly and makes a better cookie dough.
- Light Hand When Mixing: Once you add the dry ingredients to the wet, mix gently. Over-mixing can lead to dense cookies instead of the soft and chewy ones you’re after.
- Perfect Marshmallow Swirl: Don’t over-mix the melted marshmallow. Stir it just enough to see swirls throughout the dough, but not too much—those gooey pockets are what make these cookies extra special.
- Melted Marshmallow Tips: If your marshmallow starts to harden as you’re swirling it in, just reheat it gently for a few seconds. You want it smooth and easy to swirl.
- Don’t Over-bake: These cookies are best when they’re slightly under-baked. Ten minutes is just enough time to get them chewy and soft.
- Extra Gooey Topping: Adding a little marshmallow on top of each cookie before baking gives it an extra gooey finish. You’ll thank yourself later!
- Use Parchment Paper: This keeps your cookies from sticking and makes clean-up super easy.
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!
Recipe Notes and Expert Tips
We all make mistakes the first time we try things, so here you’ll find some notes and tips to help prevent you from making any.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps everything mix together smoothly and makes a better cookie dough.
- Light Hand When Mixing: Once you add the dry ingredients to the wet, mix gently. Over-mixing can lead to dense cookies instead of the soft and chewy ones you’re after.
- Perfect Marshmallow Swirl: Don’t over-mix the melted marshmallow. Stir it just enough to see swirls throughout the dough, but not too much—those gooey pockets are what make these cookies extra special.
- Melted Marshmallow Tips: If your marshmallow starts to harden as you’re swirling it in, just reheat it gently for a few seconds. You want it smooth and easy to swirl.
- Don’t Over-bake: These cookies are best when they’re slightly under-baked. Ten minutes is just enough time to get them chewy and soft.
- Extra Gooey Topping: Adding a little marshmallow on top of each cookie before baking gives it an extra gooey finish. You’ll thank yourself later!
- Use Parchment Paper: This keeps your cookies from sticking and makes clean-up super easy.
How to Store Leftover Marshmallow Swirl Cookies
To keep these cookies fresh and chewy, store them in an airtight container at room temperature for up to three days. They’ll stay soft and delicious!
Freezing isn’t recommended—while most cookies freeze well, the marshmallow can become hard and lose its wonderful texture after freezing.
More Easy Recipes for You to Try at Home
If you love cookies then you should take a look at these tasty recipes!
