Why You’ll Love This Recipe

These cookies bring together the best of both worlds — rich chocolate and fluffy marshmallows — creating a luscious texture and flavor combo that’s irresistible. They’re easy to make, bake up perfectly soft and chewy, and are sure to be a hit with both kids and adults. Plus, the swirling effect makes them look as fun as they taste!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup semi-sweet chocolate chips
1 cup mini marshmallows

Directions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually blend into the creamed mixture.
Fold in the chocolate chips and mini marshmallows gently to avoid breaking the marshmallows too much.
Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes or until edges are golden but centers are still soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

Servings and Timing

Servings: About 24 cookies
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: Approximately 30 minutes

Variations

Use dark or milk chocolate chips instead of semi-sweet for a different chocolate flavor.
Add chopped nuts like pecans or walnuts for crunch.
Swirl in some peanut butter or caramel for extra decadence.
Try white chocolate chips and raspberry pieces for a fruity twist.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze cookies in an airtight container for up to 3 months.
Reheat briefly in the microwave for a warm, gooey treat.

FAQs

1. Can I use regular marshmallows instead of mini?

Mini marshmallows work best for even distribution, but chopped regular marshmallows can be used with careful folding.

2. Will the marshmallows melt completely during baking?

They soften and become gooey but generally don’t melt away entirely, giving a nice texture contrast.

3. Can I make this dough ahead of time?

Yes, refrigerate the dough for up to 24 hours before baking for even better flavor.

4. Can I substitute the butter?

Unsalted butter is recommended for best flavor and texture, but margarine or coconut oil can be used with slight texture changes.

5. Are these cookies gluten-free?

No, but you can try substituting with gluten-free flour blends, adjusting as needed.

6. How can I make the cookies less sweet?

Reduce the granulated and brown sugar by 1/4 cup each, but expect some change in texture.

7. Can I use a different type of chocolate?

Absolutely, feel free to use your favorite chocolate chips or chunks.

8. What’s the best way to store leftover cookies?

Store in an airtight container with a slice of bread to maintain softness.

9. Can I double the recipe?

Yes, simply double all ingredients and bake in batches.

10. How do I prevent marshmallows from sticking when serving?

Allow cookies to cool completely and handle gently; dust hands with a little powdered sugar if needed.

Conclusion

Chocolate Marshmallow Swirl Cookies are a deliciously fun and indulgent treat that’s perfect for sharing or enjoying anytime you want a sweet escape. With their soft texture, rich chocolate flavor, and melty marshmallows, these cookies will quickly become a favorite in your recipe collection.

Chocolate Marshmallow Swirl Cookies

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A delightful twist on classic cookies, these Chocolate Marshmallow Swirl Cookies are soft, chewy, and packed with gooey marshmallows and rich chocolate swirls. Perfect for any occasion or just a sweet treat to satisfy your cravings!

Author: Amy
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 30 minutes
Yield: About 24 cookies
Category: Cookies
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually blend into the creamed mixture.
Fold in the chocolate chips and mini marshmallows gently to avoid breaking the marshmallows too much.
Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes or until edges are golden but centers are still soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.