There’s something magical about the combination of chocolate and marshmallow. It takes you right back to campfires and s’mores, without any of the smoky clothes or sticky fingers.
I was chasing that specific feeling one rainy afternoon. I wanted a cookie that wasn’t just chocolatey, but had that soft, gooey, stretchy marshmallow element swirled right in. Not just a lump of marshmallow on top, but an integral part of the cookie itself.
After a few batches that were either too flat or had the marshmallow disappear completely, I finally nailed it. These cookies have a rich, deep chocolate flavor, with beautiful rivers of sweet marshmallow fluff running through them. They stay soft for days and are an absolute dream warm from the oven.
This recipe is straightforward, but a few little tricks make all the difference. Let’s bake up a batch of pure comfort together.
What You’ll Need
Here are all the ingredients to get your hands on before you begin.
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed light brown sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 cups (250g) all-purpose flour
- 2/3 cup (65g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (255g) semi-sweet chocolate chips
- 1 cup (about 5 oz) marshmallow fluff or creme
Tools Required for Baking
You don’t need anything too fancy for this recipe. Just your standard cookie-baking gear will do the trick.
- Electric mixer (stand or hand mixer)
- Large mixing bowl
- Separate medium bowl for dry ingredients
- Whisk or sifter
- Spatula
- Baking sheets
- Parchment paper
- Cookie scoop or two spoons
- Cooling rack
Pro Tips for Perfect Swirls
I learned these things the hard way so you don’t have to. Pay attention to these tips for the best results!
1. Chill the Dough (Seriously): This is the most important step. Chilling the dough for at least two hours solidifies the butter, which prevents the cookies from spreading into thin, sad pancakes in the oven. It also helps keep the marshmallow swirl defined.
2. The Gentle Swirl Technique: When you add the marshmallow fluff, do not mix it in completely. Add dollops of the fluff to the finished cookie dough and fold it in just 2-3 times with a spatula. You want to see thick ribbons of fluff, not a uniformly light-brown dough.
3. Underbake Slightly: For that perfect soft and gooey center, pull the cookies from the oven when the edges are set but the middle still looks a little soft. They will continue to bake on the hot pan for a few minutes after you take them out. This is the secret to a chewy texture.
4. Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start. This allows them to blend together smoothly, creating a uniform texture in your dough and trapping air for a lighter cookie.
How to Make Chocolate Marshmallow Swirl Cookies
Follow these steps closely for gooey, delicious cookies every time.
Step 1: In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
Step 2: Beat in the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
Step 3: In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 5: With a spatula, fold in the semi-sweet chocolate chips.
Step 6: Add dollops of the marshmallow fluff over the top of the dough. Use the spatula to gently fold the fluff into the dough just 2-3 times. You want to create visible swirls, not fully incorporate it.
Step 7: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours, or up to 24 hours.
Step 8: When ready to bake, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Step 9: Scoop rounded tablespoons of the chilled dough onto the prepared baking sheets, about 2 inches apart.
Step 10: Bake for 9-11 minutes. The edges should be firm, but the centers will still look soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Substitutions and Variations
Want to mix things up? Here are a few ideas to customize your cookies.
| Ingredient | Substitution / Variation | Notes |
|---|---|---|
| Semi-Sweet Chocolate Chips | Milk, dark, or white chocolate chips | White chocolate creates a “black and white” cookie look. |
| All-Purpose Flour | 1-to-1 Gluten-Free Baking Flour | Use a blend that contains xanthan gum for best results. |
| Marshmallow Fluff | Mini Marshmallows | Fold in 1 cup of mini marshmallows with the chocolate chips. |
| Add-in | Chopped Nuts or Graham Crackers | Fold in 1/2 cup of chopped walnuts or crushed graham crackers for a s’mores vibe. |
Make-Ahead Tips
You can easily prepare the cookie dough ahead of time. After mixing, transfer the dough to an airtight container and refrigerate for up to 3 days.
You can also freeze the dough. Scoop the dough onto a parchment-lined baking sheet, freeze until solid, then transfer the frozen dough balls to a freezer bag. They can be frozen for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time.
Nutrition and Dietary Swaps
Here’s a general nutritional overview and how to adapt the recipe for different dietary needs.
Estimated Nutritional Information
(Per cookie, based on 36 cookies per batch)
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Fat | ~8g |
| Carbohydrates | ~19g |
| Sugar | ~12g |
| Protein | ~2g |
Dietary Adaptations
If you need to make this recipe fit a specific diet, here are some simple swaps.
| Diet | Ingredient Swap | Instructions |
|---|---|---|
| Gluten-Free | Use a 1-to-1 Gluten-Free Flour Blend | Replace the all-purpose flour in equal amounts. |
| Vegan | Vegan butter, flax eggs, vegan chocolate chips, vegan marshmallow fluff | Use 2 “flax eggs” (2 tbsp ground flaxseed + 6 tbsp water). |
| Lower Sugar | Use sugar substitutes & dark chocolate | Use a granulated sugar substitute and high-cacao (70%+) dark chocolate chips. |
Pairing Suggestions & Time-Saving Tips
These cookies are perfect with a cold glass of milk, a hot cup of coffee, or a rich mug of hot cocoa.
To save time, measure out all your dry ingredients into one bowl and your sugars into another before you even think about turning on the mixer. This “mise en place” technique makes the mixing process quick and seamless.
Leftovers and Storage
Store your cooled cookies in an airtight container at room temperature. They will stay soft and delicious for up to 4 days.
If you want to keep them extra soft, you can add a slice of bread to the container. The cookies will absorb the moisture from the bread.
Frequently Asked Questions
Q1. My marshmallow fluff completely melted and disappeared! What did I do wrong?
Ans: This usually happens for two reasons. You either overmixed the fluff into the dough, or you didn’t chill the dough long enough. Remember to only fold it in a few times and let that dough get nice and cold before baking.
Q2. Can I use a different kind of cocoa powder?
Ans: Yes! I use standard unsweetened cocoa powder. You can also use Dutch-processed cocoa for a darker color and deeper, less acidic chocolate flavor. The results will be just as delicious.
Q3. Why are my cookies spreading too much?
Ans: The number one culprit for cookie spread is dough that’s too warm. Chilling is key! Also, double-check that your baking soda isn’t expired, as this can affect the structure and rise.
Wrapping Up
There you have it a cookie that’s a little bit fancy but a whole lot of fun. It’s the perfect treat for a cozy night in, a bake sale, or just because you deserve a truly excellent cookie.
I hope you have as much fun making (and eating) these as I do. Give the recipe a try, and don’t be shy about coming back to leave a comment. I’d love to hear how your Chocolate Marshmallow Swirl Cookies turned out or answer any questions you might have!
