Tasty Marshmallow Chocolate Swirl

These cookies mix soft, melty marshmallow ribbons with rich chocolate in fluffy dough. Every bite feels like a cozy treat on a cold day with the perfect gooey sweetness and chocolatey goodness.

I whipped these up during a snowstorm on a whim and they quickly became a staple in my family’s dessert lineup.

What You’ll Need

• Light brown sugar: adds moisture and that sweet caramel hint to deepen the taste
• All-purpose flour: gives structure to the cookies and should be sifted to keep lumps out
• Vanilla extract: brings a warm, sweet scent and richer flavor — go for real stuff if you can
• Chocolate chips: scatter melted pockets of chocolate throughout — semi-sweet is a great choice
• Salt: sharpens all the flavors and mixes smoothly in fine form
• Unsalted butter: softened so it’s creamy and helps make the dough just right — fresh and good quality makes a difference
• One large egg: holds everything together and makes the cookies tender
• Baking soda: helps the cookies puff up a bit without turning cakey
• Marshmallow fluff or crème: creates the signature swirls that melt into soft ribbons — pick a fresh jar with no color changes
• Unsweetened cocoa powder: delivers deep chocolate flavor — Dutch-processed will give a smoother taste, natural powder will bring a stronger punch
• Granulated sugar: adds sweetness and controls how much the cookies spread, so measuring carefully matters

Step-by-Step Guide

First Make The Base:

In a big bowl, beat the butter and sugars together until the mixture looks light and fluffy. This lifts the dough and brings out the caramel flavor.

Now Add The Wet Stuff:

Mix in the egg and vanilla extract until it’s smooth and combined. This gives an even flavor and shiny dough.

Mix Dry Ingredients:

In another bowl, whisk flour, cocoa, baking soda, and salt. Slowly fold these dry bits into the wet mix until just blended so you don’t overwork the dough.

Stir In Chocolate Chips:

Gently mix in the chocolate chips without smashing them so you keep little melty spots of chocolate.

Swirl In The Marshmallow:

Spoon the marshmallow fluff on top and fold a few times to get nice swirls. Don’t mix too much or you’ll lose those pretty ribbons that give that gooey surprise.

Shape and Chill Dough:

Drop about two tablespoons of dough per cookie onto parchment-lined trays. Pop them in the fridge for 30 minutes to firm up and stop spreading so you get thick, chewy cookies.

Time To Bake:

Heat the oven to 350°F (175°C). Bake cookies for 10-12 minutes until edges look set but centers stay soft. This way they’re tender with a little chew left.

Cool Off and Dig In:

Leave cookies on the sheet for 5 minutes before moving to a wire rack to cool. This helps them firm up and get their best texture, but they’re great warm too if you want that fresh-from-the-oven feel.

One of the best parts for me is seeing my kids’ smiles when they grab these warm, gooey treats fresh from the oven. Those marshmallow ribbons make every bite a little moment of happiness.

How To Keep Them Fresh

Keep these cookies in a sealed container on the counter for up to four days to stay soft and yummy. For longer storage, freeze them flat on a tray then move to a freezer bag—good for about three months. If they get a bit firm, warm them up in the oven or microwave for a short bit to bring back that fresh-baked softness.

Switch It Up

Try swapping out half the flour with almond flour for a gentle nutty flavor and softer crumb. Dark chocolate chips work great too if you want a richer chocolate hit to balance the marshmallow’s sweetness. Adding a pinch of instant espresso to the dry mix can boost chocolate flavor without tasting like coffee.

Best Things To Pair With These

A cold glass of milk is a classic that cools down the sweet cookie. If you want a cozy vibe, a cup of hot chocolate or mocha pairs perfectly. And topping with vanilla ice cream turns these into a simple dessert with a fun warm-cold combo.

Baking these always reminds me of cozy afternoons and makes any day a little brighter. The mix of chocolate and marshmallow swirls makes every bite feel like a mini celebration.

Frequently Asked Cooking Questions

→ How do I keep the marshmallow from mixing into the dough?

Just fold the marshmallow fluff gently a couple of times into the dough. Mixing too much will blend it all in and lose the swirl look.

→ What makes the cookies chewy?

Chilling your dough about half an hour before baking helps keep the cookies in shape and makes them tender and chewy.

→ Can I use chocolate other than chips?

Sure, chunks or chopped bars work great. They give you different textures and melted chocolate spots inside.

→ When are the cookies done baking?

Pull them out once the edges look firm but the centers still look a bit soft. That way, they stay moist and yummy after cooling.

→ What stuff do I need to make these?

You’ll want a mixing bowl, whisk or hand mixer, spatula, a baking sheet with parchment, and a wire rack for cooling.

→ Is there a substitute for marshmallow fluff?

Marshmallow crème works well too. It keeps that marshmallow swirl texture and sweetness.