Ultimate Triple Chocolate Cookies with Marshmallow Swirl Recipe

Picture this: rich, gooey chocolate cookies oozing with a marshmallow swirl, studded with chunks of melty white, milk, and dark chocolate. These are not just cookies—they’re a chocolate lover’s dream! Honestly, this recipe has been my go-to for any occasion where I want to impress without a ton of effort. And trust me, once you try these, you’ll be hooked too.

I stumbled upon this idea during a snow day when I craved something indulgent yet comforting. The marshmallow swirl was a happy accident (thank you, leftover mini marshmallows from hot cocoa season), and it turned out to be the perfect addition, adding a gooey texture and a hint of caramelized sweetness. These cookies are decadent, show-stopping, and surprisingly simple to make. Let’s just say they’ve earned their spot in my “most requested desserts” file!

Whether you’re baking for a party, a cozy night in, or just because you need a chocolate fix, these Ultimate Triple Chocolate Cookies with Marshmallow Swirl are bound to become your new favorite. Let’s dive in!

Why You’ll Love This Recipe

• Decadent Triple Chocolate: Packed with white, milk, and dark chocolate for rich, multi-layered flavor.
• Gooey Marshmallow Swirl: Adds a soft, caramelized texture that takes these cookies to the next level.
• Easy to Make: No fancy equipment or complicated steps—just mix, swirl, and bake!
• Perfect for Any Occasion: These cookies are a hit at parties, holiday gatherings, or even as a thoughtful homemade gift.
• Customizable: Easily adapt the recipe for dietary needs or flavor preferences.
• Kid-Friendly: Little ones love the gooey marshmallow pockets and the fun of helping to swirl them in.

What sets these cookies apart is the balance of indulgence and fun. The marshmallow swirl is like a little surprise in every bite, and the triple chocolate combo ensures maximum satisfaction. Whether you’re a seasoned baker or a newbie, this recipe is approachable and foolproof. Plus, it’s the kind of treat that makes people ask, “Wait, where did you buy these?” Spoiler: You didn’t—they’re homemade!

What Ingredients You Will Need

This recipe relies on a mix of pantry staples and a few star ingredients to create the ultimate cookie experience. Here’s what you’ll need:

• All-purpose flour: The base of the cookie dough. Make sure to measure accurately for the best texture.
• Cocoa powder: Use unsweetened cocoa powder for that deep chocolate flavor.
• Baking soda: Helps the cookies rise slightly and keeps them soft.
• Salt: A little salt enhances the chocolate flavor and balances the sweetness.
• Unsalted butter, softened: Adds richness and helps create that melt-in-your-mouth texture.
• Brown sugar: Provides moisture and a slight molasses flavor.
• Granulated sugar: For sweetness and a touch of crispness on the edges.
• Large egg: Binds the ingredients together and gives the cookies structure.
• Vanilla extract: Enhances all the flavors, especially the chocolate.
• Milk chocolate chunks: For creamy, melty pockets of chocolate.
• Dark chocolate chunks: Adds a slightly bitter contrast to balance the sweetness.
• White chocolate chunks: Creates a sweet, caramelized flavor when baked.
• Mini marshmallows: The star of the swirl! They caramelize and melt into gooey perfection.

If you need substitutions, don’t worry! You can use gluten-free flour for a GF version, swap butter for coconut oil to make it dairy-free, or even try vegan marshmallows if needed.

Equipment Needed

You won’t need anything fancy to whip up these cookies, but a few key tools will make the process smoother:

• Mixing bowls: One for dry ingredients, one for wet ingredients.
• Hand mixer or stand mixer: Makes creaming the butter and sugar a breeze.
• Rubber spatula: Perfect for folding in the chocolate chunks and marshmallows.
• Baking sheets: Line them with parchment paper for easy cleanup.
• Cookie scoop: Ensures evenly sized cookies for consistent baking.
• Cooling rack: Helps the cookies cool evenly without getting soggy bottoms.

No cookie scoop? No problem! You can use a tablespoon or your hands to form the dough balls. Just aim for uniform sizes.

Preparation Method

1. Preheat your oven: Set it to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together 1 ¾ cups (220 g) all-purpose flour, ⅓ cup (40 g) cocoa powder, 1 tsp baking soda, and ½ tsp salt. Set aside.
3. Cream butter and sugars: In a large bowl, beat ¾ cup (170 g) softened unsalted butter, ½ cup (100 g) brown sugar, and ½ cup (100 g) granulated sugar until light and fluffy—about 2 minutes.
4. Add wet ingredients: Mix in 1 large egg and 1 tsp vanilla extract until well combined.
5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix!
6. Fold in chocolate chunks: Gently fold in ⅓ cup (60 g) milk chocolate chunks, ⅓ cup (60 g) dark chocolate chunks, and ⅓ cup (60 g) white chocolate chunks.
7. Swirl in marshmallows: Add 1 cup (50 g) mini marshmallows, using a spatula to gently fold them into the dough. Avoid overmixing to keep the swirl intact.
8. Scoop and bake: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9-11 minutes, or until the edges are set but the centers are slightly underbaked.
9. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a cooling rack.

Pro tip: If the marshmallows spread too much, use a spoon to gently nudge them back into the cookies while they’re still warm. They’ll set perfectly!

Cooking Tips & Techniques

• Chill the dough: If you have time, chill the dough for 30 minutes to prevent spreading and deepen the flavors.
• Measure accurately: Use a kitchen scale or the spoon-and-level method for flour to avoid dense cookies.
• Don’t overbake: Cookies will continue to set as they cool, so take them out when the centers are slightly underdone.
• Use quality chocolate: The better the chocolate, the better the cookies. Splurge on your favorite brand for the best results.
• Rotate baking sheets: Halfway through baking, rotate the sheets to ensure even cooking.

Variations & Adaptations

• Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free baking blend.
• Dairy-Free: Use vegan butter and dairy-free chocolate chunks.
• Peanut Butter Swirl: Replace half the marshmallows with peanut butter for a nutty twist.
• Seasonal Add-ins: Add crushed peppermint candies for a holiday vibe or chopped caramel for a fall-inspired treat.
• Spicy Kick: Mix in ¼ tsp cayenne pepper for a subtle heat that complements the chocolate.

My personal favorite? A s’mores version with graham cracker crumbs mixed into the dough. It’s like summer in cookie form!

Serving & Storage Suggestions

These cookies are best served warm when the marshmallows are gooey and the chocolate is melty. Pair them with a glass of cold milk or a hot cup of coffee for the ultimate treat.

• Storage: Store cookies in an airtight container at room temperature for up to 4 days.
• Freezing: Freeze unbaked dough balls or baked cookies in a zip-top bag for up to 3 months. Thaw before baking or serving.
• Reheating: Warm cookies in the microwave for 10-15 seconds to revive their gooey texture.

Pro tip: The flavors deepen after a day or two, so feel free to make them ahead for an even richer taste.

Nutritional Information & Benefits

While these cookies are definitely a treat, they do have some redeeming qualities:

• Chocolate: Contains antioxidants and can boost your mood!
• Marshmallows: Okay, they’re just for fun—but everyone needs a little indulgence now and then.
• Homemade goodness: No preservatives or artificial flavors here.

Each cookie is approximately 180 calories, with 4g of protein and 2g of fiber (depending on the exact ingredients you use).

Conclusion

If you’re looking for a cookie that’s equal parts indulgent and fun, these Ultimate Triple Chocolate Cookies with Marshmallow Swirl are your answer. They’re rich, gooey, and packed with chocolatey goodness that’s hard to resist. Plus, they’re so easy to customize, you’ll never run out of ways to enjoy them.

Now it’s your turn! Gather your ingredients, preheat that oven, and get ready to bake your new favorite cookies. When you do, don’t forget to share your creations with me in the comments below. I’d love to hear your twists and see your photos!

Happy baking, and here’s to cookies that make every bite feel like a celebration!

FAQs

Can I use regular-sized marshmallows instead of mini marshmallows?

Yes, but chop them into smaller pieces so they distribute evenly throughout the dough.

Can I freeze the cookie dough?

Absolutely! Scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding an extra minute or two to the bake time.

What if I don’t have all three types of chocolate?

No problem! Use whatever chocolate you have on hand—just aim for about 1 cup total.

Why are my cookies spreading too much?

Your butter may be too soft, or your dough might need chilling. Pop the dough in the fridge for 30 minutes before baking.

Can I make these cookies vegan?

Yes! Use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) and swap the butter and chocolate for vegan alternatives.

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