Ingredients
Scale
- 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 (or mini marshmallows)
- 1 cup chocolate chips
Instructions
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until fully combined. This ensures even distribution of the leavening agent for a uniform texture.
- Cream the Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy. This step incorporates air into the mixture, giving the cookies a soft texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to enhance the flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing, as it can result in dense cookies.
- Swirl in the Marshmallow: Lightly fold in the marshmallow fluff, being careful not to overmix. If using mini marshmallows, set them aside to add later in baking.
- Chill the Dough: Cover and refrigerate the dough for at least an hour. Chilling helps prevent the cookies from spreading too much and enhances the flavors.
- Preheat the Oven and Prepare Baking Sheets: About 20 minutes before baking, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats for easy removal.
- Form the Cookies: Scoop out the chilled dough and roll it into balls. Place them on the prepared baking sheets, spacing them 2 inches apart. If using mini marshmallows, press a few into each dough ball.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers are still soft. If desired, swirl extra marshmallow fluff on top halfway through baking for an extra gooey effect.
- Cool Before Serving: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This allows the marshmallow to set slightly and makes the cookies easier to handle.
Notes
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free blend.
- Use dark chocolate chunks instead of chocolate chips for a richer flavor.
- For a festive touch, add a sprinkle of sea salt or drizzle with melted white chocolate after baking.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 184
- Sugar: 15g
- Sodium: 59mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 36mg