Description
These cookies marry rich chocolate dough with pockets of soft marshmallow for a visually striking, insanely tasty bite.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- ¾ cup (75 g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (227 g) unsalted butter, softened to room temperature
- 1½ cups (300 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup marshmallow fluff
Instructions
- Combine the dry goods. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt until smooth and evenly mixed. Set this aside.
- Cream butter and sugar. In a large mixing bowl, beat the softened butter with the granulated sugar using an electric mixer until the mixture is pale and airy — about 3–4 minutes. This step builds structure and gives the cookies a tender crumb.
- Add eggs and flavor. Beat the eggs in one at a time, scraping the bowl between additions. Stir in the vanilla until everything looks silky and homogenous.
- Fold in dry ingredients. Gradually add the flour-cocoa mixture to the butter mixture on low speed, stopping as soon as the dough comes together. Overworking will make the cookies tough. If you want chocolate chips, fold them in now.
- Chill the dough. Cover the dough and refrigerate for at least one hour. Chilling firms the dough, concentrates the flavor, and keeps the cookies from flattening too much while baking.
- Preheat and prep pans. When you’re ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone liners.
- Shape the cookies. Scoop dough into uniform balls using a cookie scoop or spoon. Arrange them on the prepared sheets about 2 inches apart. Press a shallow well into the center of each ball.
- Add the marshmallow swirl. Drop about 1 teaspoon of marshmallow fluff into each indentation. Use a toothpick or skewer to gently swirl the fluff into the surrounding dough for that marbled look.
- Bake. Slide the trays into the oven and bake 10–12 minutes. Pull the cookies when the edges appear set but the centers are still slightly soft — the marshmallow will puff and gloss as it melts.
- Cool briefly, then transfer. Let the cookies rest on the baking sheet 4–6 minutes so the marshmallow sets a bit, then move them to a wire rack to finish cooling.
Notes
- If the dough is very sticky, chill it longer — about 30–60 minutes — so it’s easier to scoop and shape.
- Marshmallow fluff vs. marshmallows: Fluff spreads and blends more; whole mini or jumbo marshmallows will create pockets rather than ribbons. Use whichever effect you prefer.
- Want a giant molten center? Nest one jumbo marshmallow into the top of each cookie before baking.
- Even baking: Rotate your baking sheets halfway through the bake time for consistent color and texture.
- Storage: Keep cooled cookies in an airtight container at room temperature for up to 5 days. Layer with parchment to prevent sticking.
- Freezing: Freeze shaped dough balls on a tray, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the bake time. Baked cookies freeze well too — thaw at room temp or warm briefly in a 300°F oven.