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Chocolate marshmallow swirl cookies with rich chocolate dough and soft marshmallow spirals baked into chewy pinwheel cookies.
Hannah Cooking

Chocolate Marshmallow Swirl Cookies

Chocolate Marshmallow Swirl Cookies are pinwheel-style cookies with chocolate and marshmallow doughs rolled into a beautiful spiral. A rich cocoa flavor pairs with sweet marshmallow in this hot-chocolate-inspired treat, ideal for holidays, gifts, or impressing your guests with your baking persistence.
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Prep Time 1 hour
Cook Time 12 minutes
Chill Time 12 hours
Total Time 13 hours
Servings: 48 cookies
Course: Christmas cookies
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Dough
  • 1 cup butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoon vanilla extract
  • 2 ¼ cups all purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
Marshmallow Dough
  • 1 cup butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup marshmallow fluff
  • 2 ¾ cups all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
For Assembly
  • parchment paper for rolling
  • plastic wrap for wrapping logs

Equipment

  • Electric mixer
  • Rolling Pin
  • Parchment paper
  • Plastic wrap
  • Sharp knife
  • Baking sheets

Method
 

  1. Slice into ¼-inch cookies. Wipe knife between cuts. Bake at 350°F (175°C) for 10–12 minutes. Edges should be set, centers slightly soft. Cool completely.
  2. Make Marshmallow Cookie Dough: Beat butter and sugar until fluffy. Add egg, vanilla, and marshmallow fluff. Beat well. Mix in flour, baking powder, and salt. Wrap and chill for 30 minutes.
  3. Roll Each Dough: Roll each dough between parchment paper to 10x12-inch rectangles about ¼ inch thick. Chill again if too soft.
  4. Stack and Roll: Remove parchment from one side of chocolate dough. Flip marshmallow dough on top. Remove top parchment. Roll tightly into a log starting from the long edge.
  5. Chill Log: Wrap the log in plastic wrap and chill overnight or at least 4 hours. (Can be frozen for up to 3 months.)
  6. Slice and Bake: Slice into ¼-inch cookies. Wipe knife between cuts. Bake at 350°F (175°C) for 10–12 minutes. Edges should be set, centers slightly soft. Cool completely.

Notes

Chill dough between every step to prevent tearing or squishing. Use parchment instead of flour when rolling to avoid drying out dough. Imperfect spirals are still beautiful. One batch makes ~48 cookies.