Ingredients
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, room temperature
1½ cups granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup marshmallow fluff
Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Cover the dough and refrigerate for at least 1 hour to chill.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop dough into balls and place on the prepared sheets. Press an indent in the center of each ball and fill with marshmallow fluff. Swirl the fluff into the dough with a toothpick.
- Bake for 10-12 minutes until edges are set but centers are soft. Optionally add more marshmallow fluff halfway through baking.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use melted marshmallows for a fluffier swirl effect.
- Chill the dough longer if cookies spread too much during baking.
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze shaped dough balls for later baking.
- For a chewier cookie, add an extra egg yolk or reduce baking time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 19g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
