If you’re a fan of gooey, rich, and utterly comforting treats, then you’re going to love this Chocolate Marshmallow Swirl Cookies Recipe. I can’t tell you how many times I’ve gotten requests for this batch from friends—there’s just something magical about the way the chocolate dough and fluffy marshmallow swirl together. Whether you’re baking for a cozy night in or impressing friends at a party, these cookies deliver that perfect sweet spot between fudgy chocolate and melty marshmallow goodness. Let me walk you through everything you need to know to get these just right!

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Why This Recipe Works

Perfect Balance: The blend of cocoa powder and marshmallow fluff creates a fudgy yet fluffy texture that’s irresistibly delightful.
Easy Swirl Technique: Swirling the marshmallow fluff into the dough achieves a beautiful marbled look without extra fuss.
Chilled Dough Advantage: Refrigerating the dough helps control spread and keeps the cookies soft but structured.
Versatile Fluff Options: You can customize marshmallow incorporation—fluff, melted, or even jumbo marshmallows—for different textures.

Chocolate Marshmallow Swirl Cookies, Chocolate Marshmallow Cookies, Fudgy Marshmallow Cookies, Easy Swirl Cookie Recipe, No-Bake Marshmallow Cookies - The image shows a baking tray with a white parchment paper lining, filled with round, soft-looking chocolate cookies. Each cookie has a dark brown base with patches of white creamy filling swirled in the center, some edges slightly cracked, with small pieces of chocolate scattered on top. The tray sits on a white marbled surface, and the cookies are arranged in two rows, some closer to the edge of the tray with crumbs around. The lighting highlights the different textures of the cookies, making the chocolate and cream colors clear and rich. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Chocolate Marshmallow Swirl Cookies Recipe works together to build a rich, soft, and gooey cookie. From the cocoa powder for depth of flavor to the marshmallow fluff for that signature swirl, each plays a vital role. Here’s a quick rundown to help you shop smart and get curious about each component.

All-purpose flour: The sturdy backbone that provides the cookie’s structure and chewiness.
Unsweetened cocoa powder: Adds that deep chocolate taste without extra sweetness—go for Dutch-processed if you want a milder flavor.
Baking soda: Helps the cookies rise just enough to stay soft and pillowy.
Salt: Enhances the rich chocolate flavor and balances sweetness.
Unsalted butter: Brings richness and a creamy texture; make sure it’s softened to room temperature for easy creaming.
Granulated sugar: Sweetens the dough and contributes to that lovely golden crust on the edges.
Eggs: Bind everything together and add moisture—room temperature eggs mix in better for smooth dough.
Vanilla extract: Amplifies the chocolate and marshmallow flavors with a warm, aromatic touch.
Marshmallow fluff: The star ingredient that creates the luscious, gooey swirls inside each cookie.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how this Chocolate Marshmallow Swirl Cookies Recipe lends itself to easy customization. Whether you’re a marshmallow purist or love to get creative, you can tweak things to match your cravings. I usually switch up the swirl method depending on my mood and occasion, but you’ll find your sweet spot quickly.

Swirl Variation: Instead of marshmallow fluff, I’ve tried using melted mini marshmallows for a more concentrated gooey center, which is perfect if you want a richer, denser bite.
Add Nuts: Sometimes I toss in walnuts or pecans for an added crunch that pairs wonderfully with the softness of the cookie.
Seasonal Spice: Feeling adventurous? A pinch of cinnamon or chili powder adds a warm twist to the chocolate base.

Step-by-Step: How I Make Chocolate Marshmallow Swirl Cookies Recipe

Step 1: Whisk the Dry Ingredients Together

Start by grabbing a medium bowl and whisking together the flour, cocoa powder, baking soda, and salt. This ensures the leaveners and salt are evenly distributed and prevents clumps of cocoa powder later on. I like to set this bowl aside as I get the wet ingredients ready—that way, everything flows smoothly when it’s time to combine.

Step 2: Cream Butter and Sugar Until Fluffy

Using an electric mixer, cream the softened butter and granulated sugar on medium speed. This step is crucial because it injects air into the mixture, leading to lighter cookies. Take your time—3 to 4 minutes is usually perfect. You’ll know you’ve hit the mark when the mixture looks pale and fluffy, not gritty or dense.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This prevents the dough from curdling and helps create a smooth batter. Then stir in the vanilla extract for that subtle warmth that makes the chocolate and marshmallow shine.

Step 4: Slowly Mix in Dry Ingredients

Switch the mixer to low speed and gradually add the dry ingredient mixture. Mix just until the dough forms—overmixing here can make cookies tough. This is your moment to decide if you want to swirl in some marshmallow fluff now or wait until shaping. Either way works great, but I usually save it for the shaping stage because it’s easier to create those beautiful swirls when the dough is chilled.

Step 5: Chill the Dough

Cover the dough with plastic wrap and refrigerate it for at least one hour. I never skip this step because it firms up the dough, makes it much easier to handle, and reduces spreading during baking. I’ve found that without chilling, the cookies turn out flatter and less defined, which is no fun when you’re striving for that perfect swirl and shape.

Step 6: Shape and Swirl the Marshmallow Fluff

When the dough is chilled, preheat your oven to 350°F (175°C), and line two baking sheets with parchment or silicone mats. Scoop out the dough by tablespoon or cookie scoop and roll each portion into a ball. Now, press your finger or a spoon gently into the center of each ball to create a small well, then spoon about a teaspoon of marshmallow fluff inside. Use a toothpick or skewer to swirl the fluff lightly through the dough—this creates those iconic marshmallow swirls that make these cookies magical.

Step 7: Bake and Cool

Bake the cookies for 10-12 minutes. You want them set around the edges but soft in the center—this keeps them nice and tender with that gooey marshmallow surprise. If you’re feeling indulgent, you can spoon a little extra fluff on top halfway through baking for maximum melty effect. Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This step helps the marshmallow set slightly, preventing any messy stickiness when you pick them up.

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Pro Tips for Making Chocolate Marshmallow Swirl Cookies Recipe

Room Temperature Ingredients: Always use room temperature butter and eggs for the creamiest dough and best rise.
Don’t Overmix: Stop mixing as soon as the flour just disappears to avoid dense cookies.
Chill Makes a Difference: Don’t skip chilling the dough—it controls spreading and makes swirling the marshmallow fluff easier.
Use a Toothpick for Swirls: A toothpick lets you create pretty marbled patterns without blending the fluff too much.

How to Serve Chocolate Marshmallow Swirl Cookies Recipe

Garnishes

I usually keep garnishes simple because the cookies themselves are so rich. A light dusting of powdered sugar adds a pretty finishing touch without overpowering the marshmallow swirl. Sometimes I sprinkle a few mini marshmallows or even a pinch of flaky sea salt on top right after baking—that little salty-sweet combo is next level.

Side Dishes

Since these cookies are rich and indulgent, pairing them with a refreshing side like a glass of cold milk or a scoop of vanilla ice cream is my go-to. For grown-up dessert gatherings, I like to serve them alongside coffee or a mild espresso that balances the sweetness nicely.

Creative Ways to Present

I’ve gifted these cookies by stacking them in clear jars layered with parchment paper and tied with a festive ribbon—always a hit! For holiday parties, arranging them on a slate board with marshmallow “piles” nearby and chocolate-dipped spoons amps up the wow factor without much fuss.

Make Ahead and Storage

Storing Leftovers

After baking, store your Chocolate Marshmallow Swirl Cookies in an airtight container at room temperature. They stay soft and fresh for about 3-4 days this way. I find placing a slice of bread inside the container helps keep them wonderfully moist—try it once, you won’t regret it!

Freezing

I often freeze the shaped dough balls on a baking sheet before popping them into a freezer bag. When I’m ready to bake, I bake them straight from frozen—just add a couple of minutes to the baking time. This trick saves so much time and still yields fresh-baked cookie magic anytime you want.

Reheating

If you have leftover cookies, reheating them gently in the microwave for 10-15 seconds or warming in a low oven (around 300°F) for 5 minutes brings back their just-baked softness and melts the marshmallow slightly. Just be careful not to overheat or they’ll dry out fast.

FAQs

Can I use regular marshmallows instead of marshmallow fluff in this recipe?

Yes! Regular marshmallows work well too. You can melt mini marshmallows slightly and swirl them into the dough for a gooey texture or press a jumbo marshmallow into the center of each cookie before baking to create a wonderfully soft marshmallow center.
Do I have to chill the dough before baking?

Chilling the dough isn’t mandatory, but I highly recommend it. Chilling helps firm up the dough so it’s easier to handle and prevents the cookies from spreading too much while baking. It also makes the marshmallow swirl easier to create and keeps your cookies looking gorgeous.
How long can I store these cookies?

When stored in an airtight container at room temperature, these cookies stay fresh for about 3-4 days. To keep them softer longer, add a slice of bread to the container, which helps maintain moisture.
Can I make these cookies vegan or gluten-free?

While the base recipe isn’t vegan or gluten-free, you can experiment by using dairy-free butter substitutes and egg replacers, plus a gluten-free flour blend. Just keep in mind the texture may differ slightly, but you’ll still get delicious results with some adapted tweaks.

Final Thoughts

This Chocolate Marshmallow Swirl Cookies Recipe has become one of my go-to comforting treats—and I hope it finds a special place in your baking rotation, too. It’s simple enough to whip up on a whim but impressive enough to wow anyone lucky enough to try one. I can’t wait for you to taste that fudgy, fluffy combination that feels like a warm hug in cookie form. So go ahead, gather those ingredients, and get ready to bake up some magic!