These cookies are handmade-style, meaning no shortcuts with boxed mixes—just real ingredients, lots of love, and all the best textures. We’ll swirl real mini marshmallows right into the chocolate cookie dough so they melt and caramelize slightly as they bake, creating pockets of sticky-sweet magic.
Think: the cozy vibes of hot chocolate meets a bakery brownie cookie, with a marshmallow twist you’ll crave again and again.
Why You’ll Love These Cookies
Rich and fudgy – Like brownies, but in cookie form.
- Gooey marshmallow swirls – Every bite has sweet, sticky ribbons.
- No chill time needed – Mix, scoop, bake, devour.
- Handmade with love – Soft, chewy, and better than store-bought.
- Perfect for gifting, snacking, or late-night cravings
Prep Time and Servings
- Prep Time: 20 minutes
- Bake Time: 10–12 minutes
- Total Time: ~30 minutes
- Servings: About 18 cookies
- Calories per cookie: ~190
- Carbs: 24g | Fat: 9g | Protein: 2g
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins:
- 1 cup semi-sweet or dark chocolate chips
- 1 heaping cup mini marshmallows
- Optional: ¼ cup chopped chocolate for pools of melty goodness
Ingredient Notes:
- Want extra fudgy texture? Use Dutch-processed cocoa.
- Mini marshmallows are best—large ones melt too much and get messy.
- Use high-quality chocolate chips or chunks for best flavor.
Step-by-Step Instructions
1. Preheat and Prep
- Preheat oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. Cream Butter and Sugars
- In a large mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Beat in the egg and vanilla until smooth.
4. Combine Wet and Dry
- Add dry ingredients to the wet and mix until just combined.
- Fold in chocolate chips.
5. Swirl in the Marshmallows
- Gently fold in the mini marshmallows. Some may poke out of the dough—totally fine!
- If desired, add a few extra marshmallows and chocolate chunks on top of each cookie ball before baking for that bakery-style look.
Pro tip: Don’t overmix the marshmallows. Just fold them in so you get big gooey swirls instead of tiny melted bits.
6. Scoop and Bake
- Use a cookie scoop or tablespoon to portion dough onto prepared sheets (about 2 tablespoons per cookie), spacing them 2 inches apart.
- Bake for 10–12 minutes, or until edges are set and tops look slightly cracked.
Cookies will look soft in the middle—that’s perfect! They’ll continue to set as they cool.
7. Cool and Enjoy
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Or eat them warm and gooey—we won’t judge.
How to Serve
These cookies are best enjoyed:
- Fresh out of the oven (with gooey marshmallows still melty!)
- With a cold glass of milk or a warm mug of hot cocoa
- As an ice cream sandwich (yes, really)
- Crumbled over vanilla yogurt or ice cream
- In gift bags tied with ribbon for the ultimate cozy treat
Tips for Cookie Success
- Don’t overbake – These cookies are best when still soft and fudgy inside.
- Use parchment paper – Helps marshmallows caramelize instead of sticking.
- Top with extra chocolate – For bakery-style looks and flavor.
- Let them cool slightly – So marshmallows don’t burn your fingers (unless you like living dangerously).
- Bake in batches – Don’t crowd your tray; marshmallows need space to spread and swirl.
Fun Variations
- S’mores Cookie Style – Add crushed graham crackers to the dough or sprinkle on top before baking.
- Peppermint Swirl – Add a drop of peppermint extract and crushed candy canes for a holiday twist.
- Nutty Version – Fold in chopped walnuts or pecans for crunch.
- Salted Caramel – Drizzle with caramel sauce after baking and sprinkle with flaky salt.
Storage & Freezing
Store:
- Keep in an airtight container at room temperature for up to 4 days.
Freeze:
- Freeze baked cookies in a zip-top bag for up to 2 months.
- To freeze dough: scoop into balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes.
FAQ
Can I use marshmallow fluff instead of mini marshmallows?
Not recommended—it melts too much and will make the cookies spread too much.
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free baking blend.
Can I use different chocolate chips?
Totally! Try milk, dark, or even white chocolate.
Why are my marshmallows melting too much?
It’s normal for them to melt and bubble a bit. For prettier cookies, press a few marshmallows on top after baking too.
Conclusion
These Handmade Chocolate Marshmallow Swirl Cookies are soft, chewy, gooey, and basically everything your sweet tooth dreams about. They’re rich like brownies, loaded with chocolate, and those melty marshmallow pockets? Irresistible.
Whip up a batch for your next cookie craving, holiday tray, or movie night snack—you’ll want to make them again and again. And if you share them, get ready for major cookie compliments.
Don’t forget to tag me in your marshmallow-y cookie creations—I want to see that gooey swirl magic!
