Marshmallow Chocolate Swirl (Printable Version)

Chewy chocolate cookies with gooey marshmallow ribbons make a super sweet treat that's great anytime.

# Ingredients You'll Need:

01 - Softened unsalted butter, 113 g

02 - Packed light brown sugar, 100 g

03 - Granulated sugar, 50 g

04 - One large egg

05 - Vanilla extract, 5 ml

06 - All-purpose flour, 125 g

07 - Cocoa powder without sugar, 50 g

08 - Baking soda, 2.5 g

09 - Salt, 1.25 g

10 - Chocolate chips, 90 g

11 - Marshmallow fluff or crème, 220 g

01 - Put about 2 tablespoons (30 g) of dough on a lined baking tray and pop it in the fridge for half an hour to get the best texture and shape.

02 - Set your oven to 175°C and bake the cookies for 10 to 12 minutes. The edges should be firm while the center stays a bit soft.

03 - Let the cookies rest on the pan for 5 minutes then move them to a wire rack until cool or enjoy them warm.

04 - Whisk together flour, cocoa powder, baking soda, and salt in another bowl.

05 - Slowly add the dry mix to the wet stuff. Stir just until you get a soft dough.

06 - Carefully fold in the marshmallow fluff a few times. You want to see swirls, don’t overdo it.

07 - Gently mix the chocolate chips so they spread out even in the dough.

08 - Add the egg and vanilla to the butter mix. Stir until smooth and blended.

09 - Beat the softened butter with both sugars in a big bowl until the mix is pale and fluffy.

01 - Putting the dough in the fridge before baking helps make cookies that look and feel great.