Chocolate Marshmallow Swirl Cookies (Easy S’mores Cookies)

If you’re looking for an easy S’mores cookies recipe that blends gooey marshmallow, rich chocolate, and soft, chewy texture, you’re in for a treat! These handmade chocolate marshmallow swirl cookies are one of our favorite easy baking recipes desserts to whip up on a cozy weekend.

They bake up with melty chocolate chips, toasted marshmallow swirls, and a perfectly fudgy cookie base. My kids call these “the magic cookies” they vanish fast! Ideal for lunchboxes, bake sales, or as part of your go-to baked dessert recipes collection.

Why You’ll Love These Sweet Treats

This cookie recipe hits every mark easy to make, family-friendly, and seriously delicious. If you love baking sweets that look as good as they taste, you’ll adore how the marshmallow swirls caramelize into golden, gooey puddles of joy. It’s one of those fun baking recipes that’s as exciting to make as it is to eat.

Simple Ingredients

Here’s what makes these cookies so special:

• All-purpose flour – The structure builder; it helps the cookies hold their shape.
• Unsweetened cocoa powder – Gives the cookies their deep chocolate flavor.
• Baking soda – Ensures they rise just the right amount for a soft, chewy center.
• Salt – Enhances and balances the sweetness.
• Unsalted butter – Adds richness and flavor to the dough.
• Brown sugar – Adds a deeper sweetness and a hint of molasses flavor.
• Granulated sugar – Sweetens the cookies and helps them crisp slightly on the edges.
• Eggs – Bind the ingredients together and provide moisture.
• Vanilla extract – Adds a lovely aroma and enhances all the flavors.
• Chocolate chips – Melty bursts of chocolate in every bite.
• Mini marshmallows – The stars of the swirl; they melt into gooey perfection.

Servings and Time

• Servings: 24 cookies
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

What is Needed

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup chocolate chips
• 1 1/2 cups mini marshmallows

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat together butter, brown sugar, and granulated sugar until creamy.
4. Add egg and vanilla to the butter mixture; mix until smooth.
5. Gradually mix in the dry ingredients until combined.
6. Fold in chocolate chips and marshmallows.
7. Scoop tablespoon-sized balls of dough onto baking sheets, spacing them apart.
8. Bake for 9-11 minutes, or until cookies are set around the edges and marshmallows are lightly golden.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Top Tips

• Chill the dough for 15 minutes if it feels too soft this helps reduce spread.
• Use parchment paper to avoid sticky messes from melted marshmallows.
• Gently press a few extra marshmallows into the top of each dough ball for prettier cookies.
• Let cookies cool before moving to avoid breaking apart the marshmallow pockets.
• Make a double batch they go fast!

Recipe Variations

• Swap chocolate chips for peanut butter chips or white chocolate.
• Add a pinch of cinnamon or espresso powder for depth.
• Mix in chopped nuts for crunch.
• Make sandwich cookies by pairing two with a layer of marshmallow fluff.

Recommended Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Silicone spatula
• Parchment paper
• Baking sheets
• Cooling rack

Make Ahead Tips

You can freeze the cookie dough balls and bake straight from frozen just add 1-2 minutes to the baking time.

Family-Friendly Baking Activity Tip

Let kids swirl in the marshmallows themselves! This adds a fun hands-on element and helps them feel part of the baking process.

How to Store and Reheat

Store in an airtight container at room temperature for up to 4 days. To reheat, warm in the microwave for 10 seconds to re-soften the marshmallows.

What To Serve With This Recipe

Serve with a tall glass of milk, hot cocoa, or vanilla ice cream. These cookies are one of those delicious recipes that also make a fun dessert for parties or picnics.

What You Need to Know About This Recipe

Chocolate and marshmallow is a classic American combo that evokes s’mores by the campfire and nostalgic childhood desserts. This easy twist on a S’mores cookie recipe gives you all the comfort with none of the firewood. Perfect for your sweet snacks recipes file

FAQ Section

Can I use large marshmallows instead of mini?
Yes, but it’s best to cut them into smaller pieces to help them melt evenly and distribute nicely in the dough.

Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Why did my marshmallows disappear in the oven?
This can happen if they melt too much. Try partially freezing the mini marshmallows before folding them into the dough to help them hold their shape.

One-Pot Cooking Rocks!