Skip to content 
Okay, so, listen up, because I’m about to share my ULTIMATE cookie recipe! I’ve been baking these Gooey Chocolate Marshmallow Swirl Cookies for, like, ever. My grandma used to make something similar (hers were never *quite* as gooey, though, hehe!). Anyway, these aren’t your average cookies. We’re talking seriously soft chocolate cookies, swirled with melted marshmallows… I mean, come ON! My favorite part is watching everyone’s eyes light up when they take a bite. They’re just the right amount of messy, which makes them even more fun to eat, right? Trust me, even if you’re a total beginner baker, you can totally nail these. I’ve tweaked and perfected this recipe over the years, and I’m finally sharing all my secrets. Get ready to become the cookie hero of your friends and family. They are so good!
Why You’ll Love These Gooey Chocolate Marshmallow Swirl Cookies
Seriously, where do I even start? These cookies are just…wow. Here’s why you’re gonna be obsessed:
- **That Gooey Factor:** Obviously! Melted marshmallow in every single bite. Need I say more?
- Chocolate Heaven: Rich, soft chocolate cookies that are seriously chocolatey.
- Super Easy:** Even if you’re a beginner, these are a breeze. No fancy techniques needed.
- They Look Amazing:** I mean, a swirl of marshmallow? Instagram gold, right there.
Ingredients for Gooey Chocolate Marshmallow Swirl Cookies
Okay, let’s gather our goodies! Nothing too crazy here, mostly stuff you probably already have. This is what you’ll need to whip up a batch of these amazing cookies:
- 1 cup all-purpose flour (just the regular kind!)
- ½ cup unsweetened cocoa powder (gives that rich chocolate flavor!)
- ½ teaspoon baking soda
- ¼ teaspoon salt (just a pinch, but don’t skip it!)
- ½ cup unsalted butter, softened (important! room temperature makes it easier to mix)
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar (pack it down when you measure!)
- 1 large egg
- 1 teaspoon vanilla extract (the *good* stuff, if you have it!)
- ½ cup milk chocolate chips (I like milk chocolate, but semi-sweet works too!)
- 1 cup mini marshmallows (the smaller, the better for swirling!)
How to Make Gooey Chocolate Marshmallow Swirl Cookies
Alright, let’s get baking! Don’t worry, it’s easier than it looks! Just follow these steps, and you’ll be swimming in Gooey Chocolate Marshmallow Swirl Cookies in no time.
- First things first, **preheat your oven to 350°F (175°C).** And, like, seriously, do it now! You want that oven nice and toasty.
- Next, grab a bowl and **whisk together the flour, cocoa powder, baking soda, and salt.** Just give it a good mix so everything’s evenly distributed. This helps avoid pockets of baking soda, trust me.
- In a *separate*, larger bowl (we’re gonna need room!), **cream together the softened butter, granulated sugar, and brown sugar.** You can use a mixer for this, or get your arm workout in with a wooden spoon. Keep going until it’s light and fluffy – like whipped cream, almost.
- **Beat in the egg and vanilla extract.** Make sure everything is well combined. Scrape down the sides of the bowl too!
- Now, here comes the tricky part, but don’t worry! **Gradually add the dry ingredients to the wet ingredients**, mixing until *just* combined. Seriously, don’t overmix! Overmixing makes tough cookies, and nobody wants that. I usually do this in 2-3 additions.
- **Stir in those chocolate chips!** This step is pretty self-explanatory, haha! I like to sneak a few for myself, too. Oops!
- Okay, get your baking sheets ready. I like to use parchment paper – makes cleanup a total breeze! **Drop rounded tablespoons of dough onto the sheets.** Leave a little space between each cookie so they have room to spread.
- Here’s the fun part! **Press a few mini marshmallows into the top of each cookie**, creating that beautiful swirl. Don’t be shy with the marshmallows! The more, the gooier, right?
- **Bake for 8-10 minutes**, or until the edges are set. Important: slightly underbaking these is key if you want that super gooey center! They might seem a *little* soft, but they’ll firm up as they cool.
- **Let them cool on the baking sheets for a few minutes** before transferring them to a wire rack to cool completely. If you can resist eating them right away, that is! I usually can’t. Careful, they’ll be melty!
And there you have it! Amazing, Gooey Chocolate Marshmallow Swirl Cookies, ready to be devoured!
Tips for Perfect Gooey Chocolate Marshmallow Swirl Cookies
Want to take your cookie game to the NEXT level? Here are my secrets for seriously amazing Gooey Chocolate Marshmallow Swirl Cookies:
- **Don’t Overmix!** Seriously, I can’t stress this enough. Overmixing = tough cookies. Mix until *just* combined.
- Chill Out (the Dough, That Is): If your dough is too sticky, pop it in the fridge for 15-20 minutes. Makes it way easier to handle!
- Marshmallow Placement is Key! Press those marshmallows gently into the dough, making sure they’re secure. This helps them swirl properly without totally melting away.
- Underbake = Gooey Goodness:** Remember, slightly underbaking is THE secret to gooey cookies. Trust me on this one! They’ll firm up as they cool.
- Good Cocoa is a Must:** Splurge on a good quality cocoa powder – it makes a HUGE difference in flavor!
Ingredient Substitutions for Your Gooey Chocolate Marshmallow Swirl Cookies
Okay, so, dietary restrictions got you down? No worries! We can totally tweak these Gooey Chocolate Marshmallow Swirl Cookies. Try these easy swaps:
- **Gluten-Free:** Use a 1-to-1 gluten-free flour blend. They might be *slightly* less chewy, but still delicious!
- **Dairy-Free:** Swap the butter for a dairy-free butter alternative and use dairy-free chocolate chips. Boom!
- **Egg-Free:** Applesauce (1/4 cup) can replace the egg. The texture will be a little different, but still tasty.
Just remember, substitutions can change the final texture and flavor a bit, but it’s all about making it work for *you*!
Storing Your Gooey Chocolate Marshmallow Swirl Cookies
Alright, so you’ve made these amazing Gooey Chocolate Marshmallow Swirl Cookies… now what? Here’s how to keep ’em fresh (if they last that long!):
- Room temperature: Store them in an airtight container for up to 3 days. They’re best when they’re still a little soft!
- Fridge: For longer storage, pop them in the fridge. They’ll firm up, but you can warm them slightly before eating.
- Freezer: Wanna save some for later? Freeze them! Just wrap them individually in plastic wrap, then store them in a freezer bag. They’ll keep for up to 2 months. Defrost before devouring!
Promise me you won’t let these cookies go stale – that’s just sad!
Frequently Asked Questions About Gooey Chocolate Marshmallow Swirl Cookies
Got questions? I got answers! Here are some of the most common things people ask me about my famous Gooey Chocolate Marshmallow Swirl Cookies.
Why are my cookies flat?
Ah, the dreaded flat cookie! Usually, it’s because your butter was too warm, or you overmixed the dough. Make sure your butter is softened, but not melted, and mix until *just* combined. Chilling the dough helps, too!
Can I use regular-sized marshmallows instead of mini marshmallows?
You *can*, but I don’t recommend it! The mini marshmallows melt more evenly and create that perfect swirl. Regular marshmallows tend to just…melt into a giant puddle. Not quite the same effect, ya know?
My marshmallows are burning! What am I doing wrong?
Oven temperatures can vary, so yours might run a little hot. Try lowering the oven temp by 25 degrees and keep a close eye on them. Also, make sure the marshmallows are pressed *into* the dough and not just sitting on top.
Can I make these cookies ahead of time?
Totally! You can make the dough ahead of time and store it in the fridge for up to 2 days. Just let it come to room temperature slightly before baking. Or, you can bake the cookies and freeze them (see my storage tips above!).
What’s the best kind of chocolate to use?
I’m a milk chocolate girl, all the way! But semi-sweet or dark chocolate will work just fine. It really depends on your personal preference. Experiment and see what you like best! I bet white chocolate would be stellar too!
Nutritional Information for Gooey Chocolate Marshmallow Swirl Cookies
Okay, so here’s the deal: nutritional info can vary a LOT. This is just a general estimate and depends on the brands you use and how big you make your cookies!
Enjoyed This Recipe? Leave a Comment Below
Loved these Gooey Chocolate Marshmallow Swirl Cookies as much as I do? Let me know in the comments! Rate the recipe, or check out my other dessert recipes for more sweet treat ideas!
Print
Gooey Chocolate Marshmallow Swirl Cookies
- Total Time: 25 min
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Soft chocolate cookies with a marshmallow swirl.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg and vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Stir in chocolate chips.
- Drop rounded tablespoons of dough onto baking sheets.
- Press a few mini marshmallows into the top of each cookie, creating a swirl.
- Bake for 8-10 minutes, or until edges are set.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra gooey cookies, slightly underbake them.
- Store in an airtight container at room temperature.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg