Chocolate Marshmallow Swirl Cookies That Will Melt Hearts Recipe

Introduction

These Chocolate Marshmallow Swirl Cookies are irresistibly soft and rich, featuring a delightful twist of gooey marshmallow ribbons. Perfect for chocolate lovers looking to impress with a simple yet decadent treat.

Ingredients

• 1 cup (120g) all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup (28g) unsweetened cocoa powder
• ½ cup (113g) unsalted butter, softened
• ½ cup (100g) brown sugar
• ¼ cup (50g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ¾ cup (128g) chocolate chips
• ½ cup (120g) marshmallow creme (not marshmallows)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy.
4. Step 4: Add the egg and vanilla extract to the butter mixture and mix until fully combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
6. Step 6: Fold in the chocolate chips gently using a spatula.
7. Step 7: Drop spoonfuls of marshmallow creme into the dough and gently swirl it in, leaving visible ribbons without fully mixing.
8. Step 8: Scoop dough balls (about 1½ tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
9. Step 9: Bake for 9–11 minutes, until the edges are set and centers appear soft.
10. Step 10: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use marshmallow creme instead of mini marshmallows for perfect swirls that hold their shape during baking.
• If your kitchen is warm, chill the dough for 10–15 minutes to prevent spreading.
• Do not overbake; cookies will continue to set as they cool for a soft center.
• For an extra flavor boost, sprinkle sea salt on top before baking.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months. When reheating, warm briefly in the oven or microwave to revive their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini marshmallows instead of marshmallow creme?

It’s best to use marshmallow creme for swirling in the dough, as mini marshmallows will melt and not hold their shape, losing the beautiful swirl effect.

How do I prevent the cookies from spreading too much?

If your kitchen is warm, chilling the dough for 10 to 15 minutes before baking helps control spreading and keeps the cookies thick and soft.

Chocolate Marshmallow Swirl Cookies That Will Melt Hearts Recipe

Print Recipe

★★★★★

4.9 from 130 reviews

Delightfully rich and chewy Chocolate Marshmallow Swirl Cookies combine the deep flavor of cocoa with sweet ribbons of marshmallow creme, creating a melt-in-your-mouth treat perfect for any dessert craving.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients:

• 1 cup (120g) all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup (28g) unsweetened cocoa powder

Wet Ingredients:

• ½ cup (113g) unsalted butter, softened
• ½ cup (100g) brown sugar
• ¼ cup (50g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Add-Ins:

• ¾ cup (128g) chocolate chips
• ½ cup (120g) marshmallow creme (not marshmallows)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until thoroughly combined.
3. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light, fluffy, and creamy.
4. Add Egg and Vanilla: Mix in the egg followed by the vanilla extract until the wet mixture is smooth and fully combined.
5. Combine: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overworking the dough and creating tough cookies.
6. Add Chocolate Chips: Fold the chocolate chips into the dough carefully using a spatula, ensuring an even distribution.
7. Swirl the Marshmallow: Drop spoonfuls of marshmallow creme onto the cookie dough and gently swirl it in using a knife or spatula. Do not fully mix — you want those beautiful visible marshmallow ribbons throughout.
8. Shape and Bake: Scoop dough balls about 1½ tablespoons each onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 9 to 11 minutes, until the edges are set but the centers still look soft.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes so they firm up slightly, then transfer them to a wire rack to cool completely and finish setting.

Notes

• Use marshmallow creme instead of mini marshmallows to achieve perfect swirl patterns that hold their shape during baking.
• If your kitchen is warm, chill the dough for 10 to 15 minutes before baking to prevent cookies from spreading too much.
• Avoid overbaking as the cookies will continue to set while cooling, maintaining a soft center.
• For an extra flavor burst, sprinkle a pinch of sea salt on top of each cookie before baking.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months for longer preservation.

Keywords: chocolate cookies, marshmallow swirl cookies, chocolate marshmallow cookies, baked dessert, cocoa cookies, chocolate chips cookies