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This post is all about Christmas Cookies.
If cozy winter nights had a flavor, it would be these Chocolate Marshmallow Swirl Cookies.
Soft chewy chocolate cookies marbled with gooey ribbons of melted marshmallow; they taste like sipping hot cocoa by the fire. Each bite is rich, fudgy and perfectly sweet with just enough fluff to make you smile.
Whether you’re planning your holiday dessert table, baking for a cookie swap or just craving something decadent and nostalgic; these cookies are a showstopper. They’re as beautiful as they are delicious and yes, they’ll look stunning on your Christmas cookie dessert table.
🎄 Why You’ll Love These Chocolate Marshmallow Swirl Cookies
- Hot cocoa in cookie form: Fudgy chocolate meets gooey marshmallow swirls.
- Perfectly chewy texture: Soft centers, crisp edges, bakery-level flavor.
- Easy & festive: No fancy equipment or chill time needed.
- Holiday showstopper: Gorgeous marble swirl effect for Pinterest-perfect photos.
- Crowd favorite: Loved by kids and adults alike — ideal for cookie trays and edible gifts.
These cookies are a cross between a brownie and a cup of cocoa — comfort food baked into a bite.
🍫 Ingredients (Makes 22–24 cookies)
| Ingredient | U.S. | Metric |
|---|---|---|
| Unsalted butter, softened | ½ cup (1 stick) | 115 g |
| Brown sugar | ½ cup | 100 g |
| Granulated sugar | ¼ cup | 50 g |
| Large egg | 1 | 1 |
| Vanilla extract | 1 tsp | 5 ml |
| All-purpose flour | 1 ¼ cups | 160 g |
| Cocoa powder (unsweetened) | ½ cup | 50 g |
| Baking soda | ½ tsp | 2 g |
| Salt | ¼ tsp | 1 g |
| Mini marshmallows | 1 cup | 50 g |
| Chocolate chips (semi-sweet or milk) | ½ cup | 90 g |
Optional: Crushed peppermint or mini marshmallow bits for topping.
🧁 Equipment You’ll Need
- Mixing bowls
- Hand or stand mixer
- Baking trays lined with parchment or silicone mats
- Cookie scoop or tablespoon
- Cooling rack
- Rubber spatula
🎅 Step-by-Step Instructions
Step 1 — Preheat & Prep
Preheat your oven to 350°F (175°C). Line baking trays with parchment paper or silicone mats.
💡 Tip: For even baking and easy cleanup, always use a light-colored baking sheet and parchment.
Step 2 — Cream Butter & Sugars
In a large bowl, beat together butter, brown sugar, and granulated sugar until fluffy (about 2 minutes).
Add egg and vanilla extract, mixing until smooth and creamy.
Step 3 — Combine Dry Ingredients
In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
Gradually add to the butter mixture until a soft, fudgy dough forms.
🍫 Pro Tip: Use high-quality cocoa powder — Dutch-processed or dark cocoa makes your cookies extra rich and brownie-like.
Step 4 — Add the Mix-Ins
Fold in chocolate chips for that extra melt factor.
Then, gently fold in mini marshmallows — do not overmix or they’ll dissolve. You want ribbons of marshmallow visible in the dough.
Step 5 — Scoop & Bake
Scoop heaping tablespoons (or use a 1½-inch cookie scoop) and place 2 inches apart on your prepared trays.
Bake for 9–11 minutes, or until the edges look set and the centers are soft.
🔥 Tip: For that perfect swirl, use a toothpick to drag the melted marshmallow across the surface right after baking.
Step 6 — Cool
Allow cookies to cool on the tray for 5 minutes before transferring to a rack.
The marshmallow will set slightly, creating that signature gooey swirl.
🍬 Optional Toppings
- Hot Cocoa Dust: Sprinkle with cocoa powder and powdered sugar for a cozy finish.
- Peppermint Crunch: Press crushed candy canes on top right after baking.
- Marshmallow Drizzle: Melt extra marshmallows with a teaspoon of milk and drizzle over cooled cookies.
- S’mores Style: Sandwich two cookies around a toasted marshmallow.
- Holiday Sparkle: Add edible glitter or silver sugar for a Pinterest-worthy glow.
🍭 Make-Ahead & Storage
| Storage Method | Duration | Notes |
|---|---|---|
| Room temperature | 4–5 days | Airtight container |
| Refrigerator | 1 week | Softens slightly |
| Freezer (dough balls) | Up to 2 months | Bake from frozen +2 min |
| Freezer (baked) | Up to 3 months | Reheat 10 sec in microwave |
🎁 Gifting Tip: Stack 3 cookies, wrap in parchment, and tie with a candy-cane-striped ribbon — perfect for cookie boxes!
☕ Perfect Pairings
- Hot chocolate with whipped cream 🍫
- Peppermint mocha latte ☕
- Vanilla chai or cinnamon tea 🍵
- Cold milk (of course!) 🥛
💬 FAQ
Q: Can I use large marshmallows?
A: You can, but chop them into small pieces so they melt evenly.
Q: My marshmallows disappeared — what happened?
A: Overmixing or baking too long can cause them to dissolve. Gently fold them in and keep bake time short.
Q: Can I use cocoa mix instead of cocoa powder?
A: No — cocoa mix has sugar and will change the texture.
Q: Can I freeze the dough?
A: Yes! Roll into balls, freeze, and bake straight from frozen.
Q: Can I add peppermint flavor?
A: Definitely — add ¼ tsp peppermint extract for a festive twist.
📝 Recipe Card
Chocolate Marshmallow Swirl Cookies (Hot Cocoa Edition)
Prep Time: 20 min Bake Time: 11 min Total: 31 min Yield: 24 cookies
Ingredients
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 tsp (5 ml) vanilla extract
- 1 ¼ cups (160 g) all-purpose flour
- ½ cup (50 g) cocoa powder
- ½ tsp (2 g) baking soda
- ¼ tsp (1 g) salt
- 1 cup (50 g) mini marshmallows
- ½ cup (90 g) chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line trays with parchment.
- Cream butter + sugars until fluffy (2 min). Add egg + vanilla; mix smooth.
- Whisk flour, cocoa, baking soda, salt. Add to butter mix; stir to combine.
- Fold in chocolate chips + mini marshmallows gently.
- Scoop dough onto trays (2 in apart).
- Bake 9–11 min until edges set. Swirl marshmallow with toothpick if needed.
- Cool 5 min, then move to rack.
Storage: Airtight container 5 days or freeze up to 3 months.
💖 Final Thoughts
These Chocolate Marshmallow Swirl Cookies are pure winter comfort everything you love about hot cocoa baked into one magical cookie.
They’re chewy, chocolatey and perfectly festive making them the ultimate addition to your Christmas dessert table and holiday cookie boxes.
So grab your whisk heat up the oven and let that irresistible smell of chocolate and marshmallow fill your kitchen. Because honestly who needs a mug when you can have hot cocoa in cookie form? ☕🍪
