✨ Ingredients
For the Chocolate Cookie Dough:
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1 cup (2 sticks) unsalted butter, softened
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1 cup brown sugar
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½ cup granulated sugar
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2 large eggs
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2 tsp vanilla extract
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2 cups all-purpose flour
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½ cup cocoa powder (unsweetened)
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1 tsp baking soda
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¼ tsp salt
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1 cup chocolate chips or chunks (optional)
For the Marshmallow Swirl:
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1 cup marshmallow fluff (or melted mini marshmallows)
🔪 Instructions
Step 1: Prep the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Cream Butter and Sugar
In a large bowl, beat the butter, brown sugar, and granulated sugar together until creamy and smooth.
Step 3: Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each. Stir in the vanilla extract.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add this to the wet mixture and mix until just combined. Fold in chocolate chips, if using.
Step 5: Shape the Cookies
Scoop cookie dough (about 1.5 tbsp each) and place on prepared baking sheet, leaving space between each.
Step 6: Add Marshmallow Swirl
Using a spoon or piping bag, dollop marshmallow fluff on top of each cookie.
Use a toothpick or knife to gently swirl it into the dough for a marbled effect.
Step 7: Bake
Bake for 10–12 minutes, or until edges are set but centers are still soft.
The marshmallow will puff and lightly toast.
Step 8: Cool and Enjoy
Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.
📝 Tips:
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For extra gooeyness, press extra chocolate chunks on top before baking.
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Marshmallow fluff works best as it holds swirl patterns better.
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Store in an airtight container for up to 5 days.
