I love this recipe because it’s a fun twist on classic chocolate chip cookies. The marshmallows melt slightly into the dough, creating gooey pockets of sweetness, while the chocolate syrup gives every cookie a gorgeous marbled finish. These cookies are easy to make, bake quickly, and always impress with their soft texture and rich chocolate flavor.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, softened 1 cup granulated sugar 1/2 cup brown sugar, packed 1 teaspoon vanilla extract 2 large eggs 1 cup semi-sweet chocolate chips 1 cup mini marshmallows 1/4 cup chocolate syrup
Directions
I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, and salt, then set it aside.
In a large mixing bowl, I beat the softened butter, granulated sugar, and brown sugar until creamy and fluffy.
I add the vanilla extract and eggs, one at a time, mixing well after each addition.
I gradually add the dry ingredients to the wet mixture, stirring just until combined.
I fold in the chocolate chips and mini marshmallows.
Using a cookie scoop or tablespoon, I drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
I drizzle a little chocolate syrup over each dough ball and use a toothpick or the back of a spoon to swirl it gently into the dough for a marbled look.
I bake the cookies for 10–12 minutes, until the edges are lightly golden and the centers are soft.
I let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
This recipe makes 24 cookies and takes a total of 27 minutes—15 minutes of prep and 12 minutes of baking. Each cookie contains about 180 calories.
Variations
I sometimes use white chocolate chips or dark chocolate chunks for a richer flavor. For a s’mores twist, I add crushed graham crackers to the dough. I also like adding a pinch of espresso powder to intensify the chocolate taste. When I want a holiday touch, I drizzle melted white chocolate over the cooled cookies instead of syrup.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, I place a slice of bread inside the container. For longer storage, I freeze the baked cookies for up to 2 months—just thaw them at room temperature before serving. To warm them up, I microwave one cookie for 10–15 seconds for that fresh-from-the-oven gooeyness.
FAQs
Can I use large marshmallows instead of mini?
I prefer mini marshmallows since they melt more evenly, but I can cut large ones into small pieces if needed.
Can I make the dough ahead of time?
Yes, I refrigerate the dough for up to 24 hours before baking—this helps the flavors develop and prevents spreading.
Can I skip the chocolate syrup?
I could, but it adds beautiful swirls and extra chocolate flavor that make these cookies special.
Why did my marshmallows melt too much?
I make sure not to overbake the cookies and avoid placing marshmallows directly on the edges of the dough.
Can I use margarine instead of butter?
I recommend real butter for the best flavor and texture, but margarine can work in a pinch.
How do I make them more chocolatey?
I mix 2 tablespoons of cocoa powder into the dough for an extra chocolate boost.
Can I freeze the dough?
Yes, I freeze the dough balls on a baking sheet, then transfer them to a freezer bag for up to 3 months.
What’s the best way to get perfect swirls?
I drizzle the chocolate syrup lightly and use a toothpick to create quick, gentle spirals before baking.
Can I use a different type of chocolate?
Absolutely. Milk chocolate, dark chocolate, or even peanut butter chips all taste amazing in this recipe.
How do I keep the cookies soft?
I avoid overbaking and store them in an airtight container with a small piece of bread to retain moisture.
Conclusion
I love how these Chocolate Marshmallow Swirl Cookies combine all the best parts of a classic cookie—chewy, gooey, and chocolatey—with a fun, eye-catching swirl. They’re simple to make yet look impressive, making them perfect for sharing or enjoying warm with a glass of milk. Every bite is a sweet delight that brings a little bit of joy to any occasion.
Soft, chewy, and beautifully marbled, these Chocolate Marshmallow Swirl Cookies are loaded with gooey marshmallows, rich chocolate chips, and a swirl of chocolate syrup. They’re easy to make and perfect for any occasion—a fun, decadent treat that looks as good as it tastes.
Ingredients
2 cups All-Purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Unsalted Butter, softened
1 cup Granulated Sugar
1/2 cup Brown Sugar, packed
1 teaspoon Vanilla Extract
2 Large Eggs
1 cup Semi-Sweet Chocolate Chips
1 cup Mini Marshmallows
1/4 cup Chocolate Syrup
Instructions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt; set aside.
In a large bowl, beat butter, granulated sugar, and brown sugar until creamy and fluffy.
Add vanilla extract and eggs, one at a time, mixing well after each addition.
Gradually stir the dry ingredients into the wet mixture until just combined.
Fold in chocolate chips and mini marshmallows.
Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
Drizzle a small amount of chocolate syrup over each dough ball and use a toothpick to swirl gently for a marbled effect.
Bake for 10–12 minutes, until edges are lightly golden and centers remain soft.
Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use white or dark chocolate chips for flavor variation.
Add crushed graham crackers for a s’mores-inspired twist.
Chill the dough for 1 hour to enhance flavor and prevent spreading.
Store cookies with a slice of bread to keep them soft.
Warm cookies in the microwave for 10 seconds before serving for a gooey texture.
