Chocolate Cookies with Marshmallow Swirl - Homemade Diy Dessert Idea

If you’ve ever wished your cup of hot chocolate could magically turn into a cookie, well… today’s your lucky day. These Marshmallow Swirl Cookies bring all the cozy vibes with bold dark chocolate, gooey marshmallow ribbons, and that irresistible “just one more bite” energy. Think of it as a winter treat you can enjoy anytime—no snowstorm required.

This Marshmallow Swirl Dessert starts with a rich chocolate base that stays soft in the middle, lightly crisp at the edges, and dangerously addictive overall. Then comes the swirl—because what’s a Swirled Cookie Recipe without that dramatic, sticky-sweet marshmallow twist? IMO, it’s the swirl that steals the show. It melts into pockets of fluff, caramelizes slightly, and gives each cookie that s’mores-style comfort we all secretly crave.

And yes, you can totally call these your new Diy S'mores Cookie Recipe because they deliver that campfire flavor minus the actual campfire. FYI, your kitchen will smell so good your neighbors might “accidentally” show up.

If you’re wondering how hard this is, here’s the plot twist: it’s ridiculously simple. You’ll basically mix, swirl, scoop, and bake. Easy. Whether you're whipping up Homemade Chocolate Swirl Cookies for a weekend treat or showing off at a potluck, these gems always get attention.

Plus, this is the perfect intro if you’ve been wanting to learn How To Make Marshmallow Chocolate Swirl Cookies without fuss. You can even switch things up with a chilled version if you feel adventurous and want to explore How To Make No Bake S'mores Cookies. Options = happiness, right?

So grab your mixing bowl, chocolate stash, and marshmallows. These Chocolate Swirl Cookies, packed with dark chocolate and a smooth glide of marshmallow, will remind you exactly why dessert should always be fun—or at least a little dramatic.

Craving already? Yeah, me too.

Ingredients

1/2 cup premium dark chocolate chips
1/4 cup unsalted butter
1/2 cup + 2 tbsp Eagle Brand condensed milk
1/4 cup light brown sugar
1 large egg
1/2 tsp vanilla extract
1/4 cup + 2 tbsp all-purpose flour
2 tbsp Dutch-processed cocoa powder
1/4 tsp baking powder
1/8 tsp salt
1/2–3/4 cup Marshmallow Fluff

Instructions

Set your oven to 350°F and prepare two baking trays by lining them with parchment paper.
Add the butter and chocolate chips to a microwave-safe bowl. Heat for about 1 minute, then stir until the chocolate becomes silky and fully melted. Let it cool slightly.
In a stand mixer with a whisk attachment—or with a hand mixer in a large bowl—whip the egg and brown sugar on high for 3–4 minutes. The mixture should turn thick and light in color.
Pour in the melted chocolate mixture, vanilla, and condensed milk. Mix until everything blends together smoothly.
Combine the flour, cocoa powder, baking powder, and salt in a separate bowl, then fold the dry ingredients into the chocolate base just until no streaks remain.
Add roughly 1 cup of Marshmallow Fluff. Give it one or two gentle folds—stop before it fully blends in so you keep that gorgeous swirl.
Scoop out 2–3 tablespoon portions of dough, spacing 6–9 cookies per sheet since they’ll spread. If you want extra marshmallow on top, dab some fluff over each mound and lightly drag a toothpick or knife through it to create a marbled look.
Bake one sheet at a time for 10–12 minutes. As soon as they come out of the oven, place a large round cookie cutter over each cookie and gently swirl it to shape the edges into perfect circles.
Let the cookies cool on the tray for at least 15 minutes before lifting them from the parchment. Repeat with the remaining dough, using fresh parchment for every batch.