Chocolate Marshmallow Swirl Cookies (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 3/4 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, room temperature
06 - 1 1/2 cups granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons vanilla extract

→ Filling

09 - 1 cup marshmallow fluff

# Instructions:

01 - In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt until evenly combined.
02 - In a large mixing bowl, use an electric mixer to beat the softened butter with the granulated sugar on medium speed for 3–4 minutes until pale and fluffy.
03 - Add eggs one at a time, beating well after each addition. Stir in the vanilla extract until thoroughly blended.
04 - Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined and a cohesive dough forms. Do not overmix.
05 - Lightly swirl the marshmallow fluff into the dough using a spatula, or wait to add after chilling depending on preferred swirl texture.
06 - Cover and refrigerate the dough for at least 1 hour to ensure easier handling and limit spreading during baking.
07 - Line two baking sheets with parchment paper or silicone baking mats and preheat oven to 350°F (175°C) about 20 minutes before baking.
08 - Using a cookie scoop or tablespoon, portion the chilled dough and roll into balls. Place on prepared sheets about 2 inches apart. Press a small indent into centers and spoon a teaspoon of marshmallow fluff into each. Swirl the marshmallow gently with a toothpick.
09 - Bake in the preheated oven for 10–12 minutes until edges are set and centers remain soft. Optionally, add more fluff on top halfway through for extra gooeyness.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely for optimal texture.

# Notes:

01 - If dough is difficult to manage, an extra 30 minutes of chilling improves handling and reduces stickiness.
02 - For a distinct marshmallow swirl, alternate with melted marshmallows instead of fluff.
03 - Adding one jumbo marshmallow to the cookie center creates a fluffier filling.
04 - Rotate baking trays halfway through to ensure even coloration and texture.
05 - Store cookies in an airtight container at room temperature for freshness.
06 - Shaped dough balls may be frozen and baked from frozen with a slightly increased bake time.

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