Chocolate Marshmallow Swirl Cookies (Print Version)

Decadent chocolate cookies with swirls of marshmallow fluff that create a perfect chewy-gooey texture in every bite.

# Ingredients:

01 - 2 cups all-purpose flour
02 - ¾ cup unsweetened cocoa powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - 1 cup unsalted butter, room temperature
06 - 1½ cups granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons vanilla extract
09 - 1 cup marshmallow fluff

# Steps:

01 - In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
02 - In a large mixing bowl, use an electric mixer to cream room temperature unsalted butter with granulated sugar until light and fluffy, about 3-4 minutes.
03 - Beat in large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together. Avoid overmixing. You can lightly swirl in the marshmallow fluff at this point or wait until after chilling the dough.
05 - Cover the dough and refrigerate for at least 1 hour to make it easier to handle and to prevent excessive spreading during baking.
06 - About 20 minutes before baking, preheat oven to 175°C (350°F). Prepare two baking sheets with parchment paper or silicone baking mats.
07 - Use a cookie scoop or tablespoon to scoop out chilled dough and roll into balls. Place them on prepared baking sheets, spacing 2 inches apart. Press a small indent into the center of each dough ball, spoon a teaspoon of marshmallow fluff into each indent, and swirl with a toothpick.
08 - Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges but still soft in the center. Optionally, add more marshmallow fluff on top halfway through for extra gooeyness.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps the marshmallow set and makes the cookies easier to handle.

# Notes:

01 - If the dough is too sticky to handle, chilling it for 30 minutes before shaping can make it easier.
02 - Marshmallow fluff melts more than real marshmallows. For a fluffier swirl, try using melted marshmallows.
03 - Using jumbo marshmallows in the center of the cookie can add a fun variation to the recipe.
04 - Rotate baking sheets halfway through baking for even cooking.
05 - Store baked cookies in an airtight container at room temperature for lasting freshness.
06 - Freeze shaped dough balls for later use. Add a couple of minutes to the baking time when baking from frozen.

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