Ingredients
Method
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined, being careful not to overmix. If desired, swirl in marshmallow fluff or wait until after chilling.
- Cover the dough and refrigerate for at least 1 hour to make it easier to handle and prevent excessive spreading during baking.
- Preheat the oven to 350°F (175°C) about 20 minutes before baking. Line two baking sheets with parchment paper or silicone baking mats.
- Scoop chilled dough with a cookie scoop or tablespoon, rolling into balls. Place them on the baking sheets, spacing about 2 inches apart. Press a small indent in the center of each dough ball and add a teaspoon of marshmallow fluff. Use a toothpick to swirl the marshmallow into the dough.
- Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers are still soft. If desired, add more marshmallow fluff halfway through baking for extra gooeyness.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps the marshmallow firm up slightly.
Nutrition
Notes
These cookies are a perfect balance of rich chocolate and marshmallow, ideal for any gathering. The dough must chill to ensure the cookies hold their shape while baking. If you prefer gooey marshmallow centers, use melted marshmallows instead of fluff.