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Chocolate marshmallow swirl cookies stacked on a plate, featuring soft chocolate cookies with creamy marshmallow centers and glossy chocolate swirls, finished with a lightly crackled surface.

Chocolate Marshmallow Swirl Cookies

Fudgy chocolate cookies topped with swirled marshmallow fluff creating stunning marbled pattern. These chocolate marshmallow swirl cookies deliver bakery presentation in 30 minutes perfect for holiday baking and cookie exchanges.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cookies
  • 1.75 cups All purpose flour
  • ¾ cup Cocoa powder Unsweetened
  • 1 cup Butter Softened, 2 sticks
  • ¾ cup Granulated sugar
  • ¾ cup Brown sugar Packed
  • 2 large Eggs Room temperature
  • 2 teaspoon Vanilla extract
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 cup Mini chocolate chips Optional
For the Marshmallow Swirl
  • 1 cup Marshmallow fluff

Equipment

  • 1 Electric mixer For creaming butter
  • 2 Mixing bowls For wet and dry ingredients
  • 2 Baking sheets With parchment paper
  • 1 Cookie scoop For uniform sizing
  • 1 Piping bag or zip top bag For marshmallow
  • 1 Toothpicks For swirling pattern
  • 1 Wire cooling rack For cooling cookies

Method
 

  1. Beat softened butter with granulated and brown sugar for 3 minutes until light and fluffy
  2. Beat in eggs one at a time then vanilla extract until incorporated
  3. Whisk together flour, cocoa powder, baking soda and salt in separate bowl
  4. Gradually add dry ingredients to wet mixing on low just until combined, fold in chocolate chips
  5. Use cookie scoop to portion dough into 2 tablespoon balls on parchment lined sheets 2 inches apart
  6. Gently flatten each ball slightly and make small indentation in center with thumb
  7. Spoon marshmallow fluff into piping bag, pipe generous dollop onto center of each cookie
  8. Use toothpick to gently swirl marshmallow into chocolate creating marbled pattern
  9. Bake at 350°F for 10 to 12 minutes until edges set but centers slightly underdone
  10. Let cool on sheet 5 minutes then transfer to wire rack to cool completely

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.