Name: Chocolate Marshmallow Swirl Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup unsalted butter (softened); 1 cup granulated sugar; 1 cup brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 1/2 cup cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup chocolate chips; 1 cup mini marshmallows

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Satisfy your sweet cravings with Chocolate Marshmallow Swirl Cookies, a Gooey Chocolate Treat that combines rich cocoa, melty chocolate chips, and toasted marshmallows in every bite! These soft, chewy cookies are perfect for dessert trays, gifting, or cozy nights in. Easy to make and loved by all ages, they’re a must-bake for any cookie enthusiast.

Why You’ll Love Chocolate Marshmallow Swirl Cookies

Chocolate Marshmallow Swirl Cookies shine as a Gooey Chocolate Treat:

Irresistible Texture: Soft cookies with gooey marshmallows and melty chips.
Quick Bake: Ready in under 30 minutes.
Kid-Friendly: A hit with kids and adults alike.
Gift-Worthy: Perfect for sharing or holiday cookie swaps.
I bake these Gooey Chocolate Treat cookies for every gathering, and they’re always the first to disappear!

Ingredients for Chocolate Marshmallow Swirl Cookies

Here’s what you’ll need for Chocolate Marshmallow Swirl Cookies (makes ~24 cookies):

1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
2 large eggs
2 tsp vanilla extract
2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup semi-sweet chocolate chips
1 cup mini marshmallows

Ingredient Tips:

Butter: Softened but not melted for creamy texture.
Cocoa: Unsweetened, high-quality for rich flavor.
Marshmallows: Mini size for even distribution; chop regular ones if needed.
Flour: Spoon and level to avoid dense cookies.
Eggs: Room temperature for smooth batter.

Directions for Chocolate Marshmallow Swirl Cookies

Let’s create these delicious Chocolate Marshmallow Swirl Cookies!

Preheat Oven

I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats to prevent sticking.

Cream Butter and Sugars

In a large bowl, using a hand mixer, I cream 1 cup softened butter, ¾ cup granulated sugar, and ¾ cup brown sugar until light and fluffy, about 2–3 minutes.

Add Eggs and Vanilla

I add 2 eggs one at a time, beating well after each, then mix in 2 tsp vanilla extract until smooth.

Combine Dry Ingredients

In a separate bowl, I whisk 2 ¼ cups flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt until evenly blended.

Mix Wet and Dry

I gradually add the dry ingredients to the wet, mixing on low speed until just combined, being careful not to overmix.

Fold in Mix-Ins

I gently fold in 1 cup chocolate chips and 1 cup mini marshmallows with a spatula, ensuring even distribution.

Shape and Bake

I scoop tablespoon-sized dough balls and place them 2 inches apart on the prepared baking sheets. I bake for 10–12 minutes until the edges are set and marshmallows are lightly toasted.

Cool

I let the Chocolate Marshmallow Swirl Cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Nutrition

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: ~30 minutes
Servings: ~24 cookies
Calories: ~180 kcal per cookie
Macros per Cookie: 25g carbs, 2g protein, 9g fat, 1g fiber

Variations for Chocolate Marshmallow Swirl Cookies

Try these twists on Chocolate Marshmallow Swirl Cookies:

S’mores Style: Add ½ cup crushed graham crackers for a Gooey Chocolate Treat s’mores vibe.
Nutty Crunch: Mix in ½ cup chopped pecans or walnuts.
White Chocolate: Swap chocolate chips for white chocolate chips.
Spicy Kick: Add ¼ tsp cayenne for a sweet-spicy Gooey Chocolate Treat.
Espresso Boost: Mix 1 tsp instant espresso powder into the dry ingredients.

Serving Ideas:

Pair with Layla Cooks’ Hibachi Chicken for a sweet-savory meal.
Serve warm with milk or hot cocoa for a classic Gooey Chocolate Treat.
Package in a tin for a heartfelt homemade gift.

Storage

I store Chocolate Marshmallow Swirl Cookies in an airtight container at room temperature for up to 5 days to keep them soft. For longer storage, I freeze baked cookies or dough balls: I place them on a baking sheet to freeze solid, then transfer to a freezer-safe bag for up to 3 months. I bake frozen dough balls at 350°F, adding 2–3 minutes, or thaw frozen cookies at room temperature. To refresh, I warm cookies in a 300°F oven for 5 minutes.

FAQs About Chocolate Marshmallow Swirl Cookies

Here are some common questions about this recipe:

Can I use salted butter instead of unsalted butter?
While unsalted butter is preferred for baking to control the amount of salt in the recipe, you can use salted butter. If you do, omit the added salt in the recipe to avoid overly salty cookies.

Can I substitute mini marshmallows with regular marshmallows?
Yes, you can use regular marshmallows instead of mini ones. Just chop them into smaller pieces to ensure even distribution throughout the cookies.

How can I prevent the marshmallows from burning?
To prevent burning, ensure that the cookies are spaced evenly on the baking sheet and avoid overbaking. The marshmallows should be lightly browned but not burnt. If you notice them browning too quickly, you can tent the cookies with foil during the last few minutes of baking.

Can I make these cookies in advance?
Yes, you can prepare the cookie dough ahead of time. Chill the dough in the refrigerator for up to 3 days or freeze it for up to 3 months. When ready to bake, let the dough thaw slightly and then proceed with baking as directed. You can also bake the cookies in advance and store them in an airtight container. They’ll stay fresh for up to 5 days at room temperature or longer if frozen.

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Conclusion

These Chocolate Marshmallow Swirl Cookies are sure to become a favorite in your household. Their rich chocolatey flavor combined with the irresistible gooey marshmallows make them an unforgettable treat. Happy baking!