Chocolate Marshmallow Swirl Cookies
These chocolate marshmallow swirl cookies are soft, chewy, and rich with deep chocolate flavor and gooey marshmallow swirls. Made with simple pantry ingredients and baked in under 15 minutes, they deliver bakery-style looks with minimal effort. Perfect for holidays, bake sales, or anytime you want an eye-catching chocolate cookie that stays soft and indulgent.
Ingredients
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- ½ cup chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in mini marshmallows and chocolate chips, if using.
- Scoop dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Press or lightly swirl a few marshmallow pieces on top for a marbled look.
- Bake for 9–11 minutes, until edges are set and centers remain soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Mini marshmallows melt more evenly than large marshmallows.
- Do not overbake—cookies will firm up as they cool.
- Chill dough for 20 minutes if cookies spread too much.
- For extra gooey tops, add a few marshmallows halfway through baking.