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These cookies mix rich cocoa with sweet marshmallow swirls for a perfect soft and chewy treat. They’re simple to whip up and totally satisfying when you're craving something homemade.
I whipped these up to capture that campfire s’mores vibe and they quickly became a go-to for cozy weekend snacks.
What You Need
- Butter (soft, not melted): adds richness and makes the dough tender
- Granulated sugar: sweetens and helps the cookies be soft
- Salt: balances the sweets and boosts flavor
- Mini marshmallows: bring those gooey swirls and soft bites
- Large egg: helps everything stick together and moistens the dough
- All-purpose flour: the main base that holds your cookie form, unbleached is best
- Baking soda: gently lifts the dough so cookies spread right
- Semi-sweet chocolate chips: pockets of melty chocolate goodness
- Vanilla extract: gives a little warmth and flavor depth
- Unsweetened cocoa powder: packs in the deep chocolate flavor, fresh and strong is ideal
Step-by-Step Directions
- Get Your Oven Ready:
- Heat the oven to 350°F (175°C) and cover two baking sheets with parchment paper to keep cookies from sticking and bake evenly
- Whisk Dry Stuff:
- Mix flour, cocoa powder, baking soda, and salt in a medium bowl to spread the ingredients evenly
- Beat Butter and Sugar:
- In a big bowl, whip the softened butter and sugar until it’s light and fluffy — this makes the dough nice and creamy
- Add Egg and Vanilla:
- Blend in the egg and vanilla to the butter mix until smooth and combined
- Combine Dry and Wet:
- Pour the dry mix into the wet stuff slowly, stir just enough to bring it together, don’t overdo it or cookies get tough
- Fold in Marshmallows and Chocolate:
- Carefully fold the mini marshmallows and chocolate chips into the dough, making sure they’re spread out but still hold their shape
- Drop and Bake:
- Scoop dough onto your lined trays with space for spreading. Bake 10-12 minutes until edges look set but the middle feels soft
- Cool Down:
- Leave cookies on the tray for a few minutes, then move them to a rack to finish cooling so they firm up without losing chewiness
Keep Them Fresh
Keep Them Fresh
Swap It Up
Try dark chocolate chips for a stronger chocolate hit. Switch mini marshmallows for flavored ones like caramel or strawberry for a fun change. Sprinkle sea salt on top before baking to balance sweetness and give some crunch.
Tasty Side Ideas
A cold glass of milk or a creamy vanilla latte pairs perfectly with the chocolate and marshmallow flavors. Fresh berries or a scoop of vanilla ice cream kick it up a notch for dessert. Hot cocoa is a cozy buddy that highlights the marshmallow goodness, perfect for chilly days.
These chocolate marshmallow swirl cookies always bring smiles and a feeling of comfort whether it's for a chill afternoon or a fun gathering. They’re simple but bring lots of joy with every gooey, chocolate-filled bite.
Frequently Asked Cooking Questions
- → What’s the trick to softer cookies?
Pull them out of the oven while the edges look done but the centers are still a bit squishy. That keeps them chewy and soft.
- → Are there marshmallow swaps?
Mini marshmallows melt evenly and create that swirl best. You can chop regular marshmallows small or try flavored ones to mix things up.
- → Which chocolate chips should I use?
Semi-sweet ones blend well with the cocoa and marshmallows. But milk or dark chocolate chips work too depending on what you like.
- → Do I need to chill the dough first?
You don’t have to but chilling helps keep the cookies from spreading too much and can make flavors taste richer if you have the time.
- → How do I keep the cookies fresh?
Store them in a sealed container at room temp to keep them soft and tasty for a few days.