Description
Indulge in the rich chocolate flavor and gooey marshmallow swirl of these delectable cookies. Perfect for a sweet treat any time of day!
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
Additional:
- 1 cup marshmallow fluff (plus extra for topping if desired)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs one at a time, then mix in vanilla.
- Combine Wet and Dry Ingredients: Gradually stir dry ingredients into the wet mixture until just combined. Cover and refrigerate dough for 1 hour.
- Form Cookies: Scoop tablespoon-sized balls of dough onto prepared sheets. Make a shallow indent in each cookie, add marshmallow fluff, and swirl lightly with a toothpick.
- Bake: Bake for 10–12 minutes until edges are set but centers remain soft.
- Cool and Enjoy: Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chilling the dough helps prevent excess spreading.
- For a puffier swirl, use melted mini marshmallows instead of fluff.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 20 minutes plus 1 hour chilling
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
