If you love a warm cookie with a molten marshmallow center, these Chocolate Marshmallow Swirl Cookies deliver every time. I’ve made them dozens of times for bake sales and cozy nights in, and they’re reliably gooey, chocolatey, and crowd-pleasing — a riff on a classic I first adapted after reading a version of Decadent Chocolate Marshmallow Swirl Cookies. The technique is simple and forgiving, so everyday bakers can get bakery-style results.

Why Make This Recipe

Taste: Deep cocoa flavor balanced with sweet, molten marshmallow for a nostalgic finish.
Texture: Crispy edges with a soft, gooey center that holds up well after cooling.
Convenience: Uses pantry staples and bakes in about 10–12 minutes per batch.
Occasion-friendly: Great for holiday cookie trays, after-school snacks, and cookie swaps.
Personal insight: I love this cookie because the marshmallow swirl creates a dramatic, melty center without complicated assembly — it’s showy but simple, similar in spirit to festive treats like Christmas Gooey Butter Cookies.

Recipe Overview

Prep time: 20 minutes (plus optional 30–60 minutes chilling)
Cook time: 10–12 minutes per batch
Total time: 1 hour (including chilling and cooling)
Servings: Makes about 24 medium cookies (1.5–2 tablespoons dough each)
Difficulty: Easy
Method: Cream butter and sugars, fold in dry ingredients and chocolate, portion dough, partially bake, add marshmallow swirl, finish baking on a parchment-lined sheet at 350°F (175°C).

My Experience Making This Recipe

I tested this recipe across three ovens and tweaked chilling time to control spread. The biggest discovery: adding the marshmallow swirl after a short initial bake yields the best melty center without burning. I now reliably get glossy, gooey middles by piping marshmallow fluff and returning cookies to a hot oven for a few minutes.

How to Make Chocolate Marshmallow Swirl Cookies: Gooey & Irresistible

Start by creaming 1 cup (226 g) unsalted butter with 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed brown sugar until light and fluffy (2–3 minutes with a stand mixer). Beat in 2 large eggs and 1 tsp vanilla. Whisk together 2 1/4 cups (280 g) all-purpose flour, 1/3 cup (35 g) unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt; fold into wet ingredients until just combined, then stir in 1 1/2 cups (255 g) chocolate chips. Scoop 1.5-tablespoon dough rounds onto parchment, chill 20–30 minutes to reduce spread, then bake at 350°F (175°C) for 6–7 minutes. Remove the tray, pipe ~1 teaspoon of marshmallow fluff into the center of each partially baked cookie, gently swirl with a small offset spatula, and return to oven for 3–5 minutes until edges are set and marshmallow is glossy. Cool on the sheet for 5 minutes before transferring to a rack.

Equipment notes: use a stand mixer or a good hand mixer, a medium cookie scoop for consistent size, a piping bag or zip-top bag for the fluff, and an oven thermometer to ensure accurate 350°F (175°C) temperature — small differences can affect gooeyness, as with other soft-centered cookies like these Gooey Raspberry Chocolate Chunk Cookies.

Expert Tips for Success

Use slightly chilled dough: chilling for 20–30 minutes prevents excessive spread and concentrates flavor.
Partial-bake then swirl: adding marshmallow fluff after 6–7 minutes prevents it from burning and creates the molten center.
Warm the fluff slightly (10–15 seconds in the microwave) for easy piping, but don’t overheat — it will get too runny. I learned this the hard way when an overheated fluff sank into the cookie.
Use an oven thermometer and bake at 350°F (175°C). A hotter oven sets edges quickly and preserves the gooey center. For texture tips similar to other soft cookies, see my notes inspired by Irresistible Yogurt Chocolate Chip Cookies.
Silicone baking mats or parchment paper prevent sticking and help with even browning; avoid baking directly on a greased sheet to keep bottoms from overbrowning.

How to Serve Chocolate Marshmallow Swirl Cookies: Gooey & Irresistible

Serve warm, 5–10 minutes out of the oven, alongside cold milk or hot coffee for contrast.
Create a dessert platter with an assortment of textures — pair with crisp cookies or bars like yogurt chocolate chip cookies for variety.
For parties, place cookies in paper liners and garnish with a light dusting of cocoa or flaky sea salt to enhance chocolate flavor.
They make a lovely bake-sale item: transport cooled cookies in a single layer or with parchment between layers.

Storage and Reheating Guide

Store baked cookies in an airtight container at room temperature for up to 3 days; place parchment between layers to prevent sticking. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 2 months. To reheat, warm cookies on a baking sheet at 300°F (150°C) for 4–6 minutes to revive the gooey center; avoid microwaving for long stretches as marshmallow can become rubbery. You can also freeze raw dough balls for up to 3 months and bake from frozen; add 1–2 minutes to the bake time.

Recipe Variations

Gluten-free: swap a 1:1 gluten-free flour blend (measure grams for accuracy) and add 1/4 tsp xanthan gum if your blend lacks it. Chill dough longer to improve structure.
Dairy-free / vegan: use vegan butter (solid at room temp), dairy-free chocolate chips, and an egg replacer like a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg); expect slightly denser cookies but still gooey.
Double-chocolate swirl: stir in 1/4 cup (25 g) cocoa nibs or extra chocolate chunks for texture contrast.
Toasted-marshmallow top: for a campfire effect, briefly torch the marshmallow centers with a handheld torch after baking for golden edges.

Nutritional Highlights

These are an indulgent treat: estimate ~200–260 kcal per medium cookie depending on size and mix-ins.
Key nutrients: provides quick energy from sugars and fat; not a source of significant protein or fiber.
Allergen info: contains gluten (wheat), dairy (butter, chocolate may contain milk), eggs, and soy (in some chocolate chips). For allergy-safe options, follow the gluten-free or dairy-free variations above.
Portion guidance: enjoy 1 cookie as a standard dessert portion; halve for smaller servings.

Troubleshooting Common Issues

Marshmallow sinks or melts into dough: solution — partially bake first, then add marshmallow fluff and finish baking. Ensure fluff is only slightly warmed for piping.
Cookies spread too thin: your butter was too soft; chill the dough 30–60 minutes or briefly freeze scoops before baking.
Centers remain raw while edges brown: your oven may be too hot; lower temperature by 10–15°F (5–8°C) and bake a bit longer, or use an oven thermometer to verify accuracy.

Frequently Asked Questions

Q: Can I use mini marshmallows instead of marshmallow fluff?
A: Yes. Press 4–6 mini marshmallows into the center of each partially baked cookie and finish baking for 3–4 minutes. Minis won’t swirl as smoothly as fluff but will give pockets of melty marshmallow. Monitor closely to avoid overbrowning.

Q: Why are my cookies cakey instead of chewy?
A: Cakey texture typically comes from overmixing the batter or too much flour. Mix until just combined and measure flour by spooning into the cup and leveling or weighing it. Also use room-temperature butter and don’t overbake — edges should be set while centers still look slightly soft.

Q: Can I make these ahead for a party?
A: Yes. Bake them a day ahead and store in an airtight container; reheat briefly at 300°F (150°C) for 4–6 minutes before serving. For longer prep, freeze scooped dough and bake the day of the party — this yields fresher cookies.

Q: How do I prevent marshmallow from burning?
A: Add marshmallow fluff or minis after an initial partial bake and finish at the same temperature for a short time. If you want toasted tops, use a handheld culinary torch at the end rather than increasing oven time, which risks burning the marshmallow or drying the cookie.

Conclusion

For more ideas and inspiration on marshmallow-swirl treats, see this helpful recipe roundup: Irresistible Marshmallow Swirl Cookies – Splash of Taste.

Ingredients

Instructions

Leave a Comment Cancel reply