Delicious Chocolate Marshmallow Swirl

These cookies mix rich chocolate with gooey marshmallows that melt just right. Each bite is soft and chewy with a fun swirl that feels like a warm chocolate hug. They come out with crunchy edges and a soft middle, perfect whether you share or keep them all.

I baked these once for a chilly night and loved seeing everyone’s faces light up when the marshmallows stretched with each bite. They quickly became my go-to comfort snack that brings lots of joy.

Needed Ingredients

• Baking soda: lifts the dough so cookies stay soft and tender
• Large eggs: hold the dough together and add softness
• Unsweetened cocoa powder: mixes with milk for the cool chocolate swirl
• Chocolate chips or chunks: dark or semi-sweet, big chunks add rich bursts
• Sea salt pinch: sprinkled on top to cut the sweetness with a subtle savory note
• Mini marshmallows: frozen ahead so they keep shape but melt gooey inside
• Vanilla extract: makes the flavors sweeter and smoother
• Granulated and brown sugars: blend for a deep caramel taste and chewy feeling
• Butter: soft but not melted, bringing moistness and flavor to the dough
• All-purpose flour: forms the dough and gives the cookies structure
• Salt: balances sweetness and boosts the chocolate taste
• Espresso powder (optional): adds a richer chocolate depth without tasting like coffee

Step-by-Step Instructions

Get Oven Ready:

Heat your oven to 375°F and line baking sheets with parchment for easy cleanup and crispy edges.

Mix Dry Stuff:

Whisk the flour, baking soda, and salt well so everything spreads out evenly and your cookies bake right.

Beat Butter and Sugars:

Whip softened butter with the sugars until it’s light and fluffy to get soft, sturdy cookies that keep their shape.

Stir in Eggs and Vanilla:

Add eggs one by one with vanilla, mixing until smooth and shiny to make the dough moist and rich.

Make Cocoa Paste:

Blend cocoa powder with milk until smooth to create the chocolate swirl.

Mix Wet and Dry:

Pour the flour mix into the butter-sugar blend and stir gently until just blended. Fold in chocolate chunks for melty spots.

Swirl in Chocolate Paste:

Carefully fold the cocoa paste through the dough so you get pretty swirls without mixing it all away.

Add Marshmallows:

Fold in frozen mini marshmallows gently to keep them from melting too soon, so they stay gooey inside.

Scoop and Bake:

Drop big spoonfuls onto your bake sheets and bake 9 to 11 minutes. The edges should be golden with soft centers.

Let Cool Right:

Let cookies rest on the sheet for 5 minutes so marshmallows settle, then move to a rack to cool fully without losing chewiness.

These cookies bring back memories of winter baking with my siblings. The sticky fingers from marshmallows and chocolate-smeared faces made it a fun little adventure. They’ve become a favorite that we ask for all year.

How to Store Them

Keep cookies in a sealed container at room temp for up to five days to keep them soft and chewy. For longer storage, freeze cool cookies in a bag with parchment paper between layers, then thaw at room temp before eating. If marshmallows stick when frozen, toss them with a pinch of powdered sugar before adding to the dough to separate.

Ingredient Swaps

You can try spreading marshmallow fluff on top after baking instead of using mini marshmallows. Swap in white chocolate or peanut butter chips for a twist. For dairy-free, use vegan butter, dairy-free chocolate, and plant milk for cocoa paste.

Best Things to Serve

Making these chocolate marshmallow swirl cookies isn’t just about snacks. It’s about sharing warm moments and making memories that stick around long after you’ve finished. Chocolate and marshmallows together remind us of happy times and invite you to create new ones every time. Let the smell fill your kitchen and enjoy this simple treat whenever you want.

Frequently Asked Cooking Questions

→ What happens when you freeze marshmallows first?

Freezing marshmallows for a short time stops them from melting completely in the oven, so you end up with gooey spots that still hold their shape.

→ Why add espresso powder to the dough?

Espresso powder makes the chocolate taste richer and deeper without making it taste like coffee, giving it more flavor layers.

→ Is it okay to swap regular chips for dark chocolate?

Absolutely, dark chocolate pieces bring out deeper cocoa flavors and add a slight bitter touch that matches well with sweet marshmallows.

→ Why swirl cocoa paste into the dough separately?

Swirling in the cocoa paste creates a pretty marbled look plus a strong chocolate burst that balances the lighter dough and marshmallows.

→ How should I keep these treats fresh?

Keep them in a sealed container at room temp for up to seven days to stay soft or pop them in the fridge if you like them firmer.