Chocolate Marshmallow Swirl Cookies are the cure for that late afternoon cookie craving when you want something indulgent but easy. I’ve made a lot of cookies, and these are the ones I pull out when friends stop by and I need a dessert that looks bakery-level without hours of work. The swirly marshmallow ribbons, the soft chocolate center, the shiny puddles of melted chips, it all comes together in one cozy bite. If you’ve been searching for a cookie that’s gooey in the middle and just set at the edges, you’re home. I call them my Deliciously Soft Chocolate Marshmallow Swirl Cookies You’ll Love for a reason. Let me show you exactly how to make them, and how to keep that swirl from disappearing in the oven. 
Why You’ll Love These Chocolate Marshmallow Swirl Cookies
Here’s the deal. We’re taking a soft chocolate cookie base and marbling it with marshmallow creme so every bite has a bit of velvety chocolate and sweet, toasty fluff. These bake up thick, with crackly tops and a tender middle that stays soft for days. If you like bakery-style cookies but prefer making them in your own kitchen, this recipe is your secret weapon.
These cookies also travel well and are perfect for gifting. They look impressive, taste like a cozy campfire treat, and they’re surprisingly low effort. You mix the dough, fold in the marshmallow, chill briefly, then scoop and bake. That’s it. When I say these are Deliciously Soft Chocolate Marshmallow Swirl Cookies You’ll Love, I mean it.
The little details that make them special
Two small touches take these over the top. First, a tiny bit of cornstarch keeps the interior extra soft. Second, a quick swirl with a spoon right after baking encourages those dramatic marshmallow ribbons to set in place. Add a sprinkle of flaky salt if you’re into the sweet-meets-salty thing, and you have a cookie that tastes like it came from a pastry case.
If you love chewy cookies with fun textures, you might also enjoy my chewy white chocolate cranberry cookies for a pop of tart sweetness in every bite.
“I brought a batch to game night and everyone assumed I picked them up from a bakery. The swirl is gorgeous and the cookies stay soft even the next day.”
Chocolate Marshmallow Swirl Cookies Ingredients
Nothing fancy here, just classic pantry staples with a couple of smart extras. If you bake now and then, you likely have almost everything already.
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 and 1/2 teaspoons vanilla extract
- 1 and 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon cornstarch for softness
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 cup chocolate chips or chunks dark, milk, or a mix
- 1/2 cup marshmallow creme for swirling
- 1/2 cup mini marshmallows to press on top, optional but fun
- 1 tablespoon milk only if the dough feels dry
- Flaky sea salt for finishing, optional
These amounts make about 16 bakery-size cookies or 22 medium ones. For a cookie platter, double the recipe and bake in batches. The dough holds well in the fridge for a day, and the flavor deepens a bit as it rests.
When you want to really lean into the chocolate moment, I love finishing with a drizzle of ganache. Having a batch of silky ganache ready takes the cookies from great to “wow.” If you’ve never made it, my go-to method is quick and reliable.
With the right pantry setup, you can whip up Deliciously Soft Chocolate Marshmallow Swirl Cookies You’ll Love anytime a craving hits.
How To Make Chocolate Marshmallow Swirl Cookies
Step by step overview
- Cream the butter with both sugars until light and fluffy. This traps air for a softer cookie.
- Beat in the egg, egg yolk, and vanilla. Scrape the bowl so everything mixes evenly.
- Whisk flour, cocoa, cornstarch, baking soda, and salt in a separate bowl. Add dry ingredients to the wet and mix just until the dough comes together. If it seems dry, splash in the milk.
- Fold in chocolate chips or chunks.
- Swirl the marshmallow by dropping spoonfuls of marshmallow creme over the dough and folding 2 to 3 times. You want visible streaks, not a fully mixed dough.
- Chill 20 to 30 minutes. This helps the cookies hold their shape and keeps the marshmallow from melting too fast.
- Scoop mounds onto a lined baking sheet. Press 2 to 3 mini marshmallows onto the top of each scoop if using.
- Bake at 350 F for 9 to 11 minutes until the edges are set and the centers look slightly underbaked. They’ll finish cooking on the sheet.
- Swirl again right out of the oven by gently nudging the melted marshmallow with the back of a spoon to accent the ribbons. Sprinkle flaky salt if you like.
- Cool on the sheet for 10 minutes, then transfer to a rack.
One more tip for a photo-worthy finish. If a cookie spreads a bit unevenly, use a round glass to scoot it back into shape while it’s hot. Place the glass over the cookie and move in small circles to nudge the edges inward. Easy and oddly satisfying.
Want to dress them up even more for a party plate? Drizzle with a little silky chocolate ganache after the cookies cool. The contrast with the marshmallow swirl is gorgeous. It also adds another layer of chocolate which is always a win in my book.
If you’re baking for the holidays or a cookie swap, plan on making a double batch of Deliciously Soft Chocolate Marshmallow Swirl Cookies You’ll Love. They disappear fast.
Smart Swaps for Chocolate Marshmallow Swirl Cookies
You can tweak these to match your pantry and still keep the spirit of the recipe. Here are my favorite swaps that keep the texture and flavor on point.
Ingredient substitutions that work
No marshmallow creme? Use 3/4 cup mini marshmallows and fold them in quickly. Press a few extra on top before baking. You’ll get pockets instead of ribbons, but they’re still delightful.
Gluten free option. Use a 1 to 1 gluten free baking flour that contains xanthan gum. Chill the dough well and add 1 extra teaspoon milk if it feels crumbly.
Dairy free. Use a plant based butter stick and dairy free chocolate chips. Marshmallow creme is usually dairy free, but check your label.
Deep chocolate flavor. Swap half the cocoa for dark or Dutch processed cocoa. Add 1/2 teaspoon espresso powder to amplify the chocolate without making it taste like coffee.
Flavor twist. A pinch of cinnamon or a little orange zest changes the vibe in the best way. For a different style of chocolate dessert that still feels playful, peek at these chocolate pie cookies. They’re fun for parties and bake sales.
Whatever changes you make, keep the dough slightly sticky but scoopable, and avoid over mixing after you add the marshmallow. That’s the heart of the swirl, and it’s what gives you those iconic Deliciously Soft Chocolate Marshmallow Swirl Cookies You’ll Love.
Storing Your Chocolate Marshmallow Swirl Cookies
Let the cookies cool completely before storing. If they’re warm, the marshmallow can make the tops stick to each other. I like to layer parchment between cookies if I stack them.
Freezing and make ahead tips
Room temperature. Store in an airtight container for 3 to 4 days. A slice of sandwich bread in the container helps keep cookies soft.
Freeze the dough. Scoop dough balls onto a tray and freeze solid, then transfer to a freezer bag for up to 2 months. Bake from frozen at 350 F and add 1 to 2 minutes to the bake time.
Freeze baked cookies. Cool fully, then freeze up to 2 months. Rewarm at 300 F for 3 to 4 minutes or until the centers feel soft again.
Refresh day old cookies. Microwave a cookie for 8 to 10 seconds to revive the gooey center. It brings back that fresh-baked magic.
Common Questions
How do I keep the marshmallow from disappearing?
Chill the dough, swirl the marshmallow in just a few folds, and press mini marshmallows on top before baking. Then lightly swirl again right after the cookies come out of the oven.
Can I use only mini marshmallows instead of marshmallow creme?
Yes. You’ll get pockets more than ribbons, but it tastes great. Fold in 3/4 cup minis and press a few extra on top.
Do I need a mixer?
No. A hand mixer is helpful, but you can cream by hand with a sturdy spatula. It just takes a few extra minutes to get the butter and sugar fluffy.
Why are my cookies dry?
Most likely too much flour. Spoon and level your flour, and don’t over bake. Pull the cookies when the centers still look a little soft.
Can I make the dough ahead?
Yes. Chill up to 24 hours. Let it sit at room temperature 10 minutes before scooping if it’s very firm.
Let’s Bake Something You’ll Be Proud Of
These are the kind of cookies that make people pause mid-bite and smile. The texture is soft and gooey, the swirl is dramatic, and the flavor is pure chocolate joy. With a few simple steps and a short chill, you’ll have a plate of Deliciously Soft Chocolate Marshmallow Swirl Cookies You’ll Love ready to share. If you want to compare methods or get extra ideas for shaping and timing, take a look at this friendly guide from Chocolate Marshmallow Swirl Cookies [50 Minutes] – Chasety and these drool-worthy Chocolate Marshmallow Cookies – Broma Bakery. Now grab a spoon and swirl that marshmallow. Your kitchen is about to smell amazing. 
Chocolate Marshmallow Swirl Cookies
Ingredients
Cookie Base
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 and 1/2 teaspoons vanilla extract
- 1 and 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon cornstarch for softness
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 cup chocolate chips or chunks dark, milk, or a mix
Marshmallow Components
- 1/2 cup marshmallow creme for swirling
- 1/2 cup mini marshmallows optional but fun for topping
- 1 tablespoon milk only if the dough feels dry
- to taste sprinkle flaky sea salt for finishing, optional
Instructions
Preparation
- Cream the butter with both sugars until light and fluffy.
- Beat in the egg, egg yolk, and vanilla. Scrape the bowl to mix evenly.
- In a separate bowl, whisk together flour, cocoa, cornstarch, baking soda, and salt.
- Add dry ingredients to the wet and mix until the dough comes together.
- Fold in chocolate chips or chunks.
- Swirl the marshmallow by dropping spoonfuls of marshmallow creme over the dough and folding 2 to 3 times.
- Chill the dough for 20 to 30 minutes.
Baking
- Scoop mounds onto a lined baking sheet. Press mini marshmallows on top if using.
- Bake at 350°F for 9 to 11 minutes until edges are set and centers look underbaked.
- Swirl the melted marshmallow with a spoon right out of the oven.
- Sprinkle with flaky salt if desired.
- Cool on the sheet for 10 minutes, then transfer to a rack.