Handmade Chocolate Marshmallow Swirl Cookies

I have to tell you—these Handmade Chocolate Marshmallow Swirl Cookies might be one of my favorite “just because” treats. They’re soft, they’re chocolatey, and they have that irresistible gooey swirl of marshmallow that makes every bite feel like a tiny celebration. Whenever I make them, I end up hovering near the cooling rack, waiting for that first warm cookie I can break open just to see the chocolate and marshmallow stretch apart. And trust me—you’ll probably do the same.

These cookies start with a tender chocolate base, then you swirl in marshmallow cream so it bakes into little pockets of sweetness. The edges get slightly crisp, the middle stays fudgy, and the marshmallow toasts just enough to mimic campfire vibes without ever leaving your kitchen.

What Makes These Cookies Special

What I love most is how these cookies hit that sweet spot between nostalgic and impressive. They taste like something your childhood self would’ve begged for, but they look like something you’d proudly bring to a holiday cookie swap. They’re also surprisingly easy—you don’t need any fancy skills, just a spoon, a little patience, and a willingness to embrace a bit of sticky fun.

Why You’ll Love This Recipe

• Soft, fudgy chocolate base with gooey marshmallow ribbons
• Fun, pretty swirl pattern without complicated techniques
• Simple ingredients you probably already have
• Quick baking time and minimal chill time
• Kid-friendly and crowd-approved
• Easy to customize with add-ins or flavor twists

Tools You’ll Need

These tools keep everything simple and stress-free:

• Mixing bowls (medium and large) – You’ll use one for dry ingredients and one for the wet mixture.
• Hand mixer or stand mixer – Helps cream the butter and sugars to get that soft texture.
• Measuring cups/spoons – To make sure the chocolate-to-marshmallow ratio is just right.
• Baking sheet – I like lining it with parchment paper to make cleanup easier.
• Cookie scoop – Optional, but great for even-sized cookies.
• Butter knife or toothpick – Makes the marshmallow swirl happen.
• Cooling rack – Lets the cookies firm up without overbaking on the sheet.

Ingredients (US + Metric)

Dry Ingredients

• 1 1/4 cups all-purpose flour (150 g)
• 1/3 cup unsweetened cocoa powder (35 g)
• 1/2 tsp baking soda
• 1/4 tsp salt

Wet Ingredients

• 1/2 cup unsalted butter, softened (113 g)
• 1/2 cup granulated sugar (100 g)
• 1/2 cup packed brown sugar (100 g)
• 1 large egg
• 1 tsp vanilla extract

Swirl

• 1/2 cup marshmallow cream (about 120 g)

How to Make Handmade Chocolate Marshmallow Swirl Cookies

1. Cream the butter and sugars
2. Start by beating the butter, granulated sugar, and brown sugar together until it looks fluffy and lighter in color. I always take an extra 30 seconds here—it really helps the cookies stay soft.
3. Add the egg and vanilla
4. Mix them in until the batter looks smooth. If it looks slightly curdled, don’t panic—it all comes together once the dry ingredients go in.
5. Combine the dry ingredients
6. In another bowl, whisk together flour, cocoa powder, baking soda, and salt. This prevents clumps and helps everything mix evenly.
7. Bring the dough together
8. Add the dry mix into the wet bowl and beat just until the dough forms. It’ll be thick and chocolatey… and yes, you’ll want to taste it.
9. Scoop the dough
10. Scoop cookie dough balls onto your lined baking sheet. They don’t need to be perfect—you’re swirling marshmallow on top anyway.
11. Add the marshmallow swirl
12. Place a small dollop of marshmallow cream on each cookie. Use a butter knife or toothpick to gently swirl it into the top. A couple of figure-eights usually does the trick.
13. Bake at 350°F (177°C) for 9–11 minutes
14. When the marshmallow looks slightly toasted and the edges are set, pull them out. The centers will still look soft—that’s what you want.
15. Cool on a rack
16. Let them sit on the baking sheet for 2–3 minutes first. They’re fragile while hot, but they firm up quickly.

Serving Ideas

• Enjoy warm with a cold glass of milk
• Crumble them over ice cream
• Sandwich two together with extra marshmallow cream
• Serve them at holiday parties or pack them in treat boxes

Variations & Customizations

• Add 1/2 cup chocolate chips for extra richness
• Mix in crushed graham crackers for s’mores-style cookies
• Add peppermint extract during the holidays
• Swirl in peanut butter alongside the marshmallow
• Use strawberry marshmallow fluff for a fun twist

Storage and Make-Ahead

• Store baked cookies in an airtight container for up to 4 days.
• Refrigerate dough for up to 48 hours for deeper flavor.
• Freeze unbaked dough balls and add marshmallow after thawing.
• Freeze baked cookies for up to 2 months.

Pro Tips (From My Kitchen to Yours)

• Chill the dough if it feels too soft—10 minutes works wonders.
• Don’t overmix once the flour goes in; it keeps the cookies tender.
• Keep the marshmallow swirl on top rather than pushing it deep—otherwise it melts out.
• Rotate the baking sheet halfway through for more even browning.
• Swirl lightly; overmixing makes the marshmallow disappear into the dough.

Common Mistakes to Avoid

• Overbaking—you’ll lose that soft, fudgy center.
• Using melted butter—the cookies spread too much.
• Using marshmallows instead of marshmallow cream—they dissolve unpredictably.
• Not measuring flour properly; too much makes the cookies dry.

Recipe Summary

• Yield: 18–20 cookies
• Prep time: 15 minutes
• Cook time: 10 minutes
• Total time: 25 minutes

Nutrition (Per Cookie, Approx.)

• Calories: 165
• Carbs: 23 g
• Fat: 7 g
• Protein: 2 g
• Sugar: 16 g

If you make these Handmade Chocolate Marshmallow Swirl Cookies, I’d seriously love to hear how they turned out for you. Share a batch with someone you love, snap a picture, or come back and tell me if you added your own twist. Happy baking—you’re going to love these.