Air Fryer Marshmallow Swirl Cookies
I love making these Air Fryer Marshmallow Swirl Cookies because that sweet cocoa aroma never gets old, and as they bake, you can already picture the crackly tops, fudgy centers, and glossy marshmallow swirls forming. One easy step, folding in just a quarter of the melted marshmallows and stopping before the white streaks fade, gets you that perfect swirl every time. I make them for weekend get-togethers, Christmas parties, potlucks, or cozy weekends at home because I can prep the dough ahead, bake a batch early, or freeze extras for later. They taste just as fresh once warmed up. Store leftovers at room temperature for up to 5 days or freeze for up to 2 months.
Equipment
- Heavy-bottomed saucepan for melting marshmallow
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 ½ cups granulated sugar
- 2 large eggs room temperature
- 1 tablespoons vanilla extract
- 2 cups marshmallows
Instructions
- Line a baking sheet with parchment paper.
- Sift the flour, cocoa powder, baking soda and salt together.2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a big bowl, cream the butter with the sugar until soft and super creamy (about 4 minutes).1 cup unsalted butter, 1 ½ cups granulated sugar
- Add the eggs and vanilla extract and continue mixing until fully incorporated.2 large eggs, 1 tablespoons vanilla extract
- Add the flour and cocoa mixture and mix with a spatula just until fully combined - don't over mix.
- In a small pot, melt the marshmallows until creamy (reserve some to top the cookies).
- Add about ¼ of the marshmallow mixture to the cookie dough and mix a couple of times (just until you see a swirl), scoop the cookies with an ice cream scoop and place in the tray, top with a piece of marshmallow.2 cups marshmallows
- Repeat the process until you finish the mixture.
- Bake in the air fryer at 325°F (160°C) for 10 minutes. Let them cool in a rack.
- Serve and enjoy!
Notes
- Measure precisely: Level off your flour and cocoa powder so the dough doesn’t get too dry or sticky.
- Use room temperature ingredients: Make sure your butter and eggs are at room temperature before mixing. They blend more evenly with sugar and cocoa, giving your cookies a soft, tender crumb that pairs perfectly with marshmallow fluff or vegan marshmallows.
- Add flavor boosters: Mix in chopped white chocolate, pieces of milk chocolate bar, or chocolate melt for creamy pockets of melty chocolate throughout the dough.
- Create s’mores-inspired texture: Press graham cracker halves under each cookie for crunch, spread a thin layer of marshmallow fluff between the dough and cracker for a gooey center, or fold in chopped peanut butter cups for a salty-sweet, classic s’mores-style cookie.
- Adjust for sweetness balance: If using darker chocolate or swapping in vegan marshmallows, add about two tablespoons more sugar to maintain the same level of sweetness and softness.
- Preheat your air fryer: Warm the air fryer for 3–5 minutes before baking so the cookies cook evenly and the marshmallow swirls hold their shape beautifully.
- Store and reheat properly: Keep cooled cookies in an airtight container at room temperature for up to 5 days, in the fridge for up to a week, or freeze for up to 2 months to keep them fresh and chewy. Reheat in the air fryer or microwave until warm and slightly soft in the center.
Nutrition
Calories: 560kcalCarbohydrates: 81gProtein: 7gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 102mgSodium: 178mgPotassium: 182mgFiber: 4gSugar: 49gVitamin A: 768IUCalcium: 29mgIron: 3mg
Tried this recipe?Let us know how it was!