Ingredients
Method
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside.2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- In a large mixing bowl, use an electric mixer to cream the room temperature unsalted butter with the granulated sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes.1 cup unsalted butter, 1 1/2 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 2 teaspoons vanilla extract
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together. Avoid overmixing to keep the cookies tender.
- Cover the dough and refrigerate for at least 1 hour. This makes the dough easier to handle and prevents the cookies from spreading too much in the oven.
- About 20 minutes before baking, preheat your oven to 350°F (175°C). Prepare your baking sheets with parchment paper or silicone mats to prevent sticking.
- Use a cookie scoop to roll the chilled dough into balls. Place them on the baking sheets about 2 inches apart. Press a small indent into the center of each ball and spoon a teaspoon of marshmallow fluff into the indent, using a toothpick to swirl it.1 cup marshmallow fluff
- Bake for 10-12 minutes, or until the edges are set but the centers remain soft. For extra gooeyness, you can add a bit more fluff halfway through the baking time.
- Allow the cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack. This helps the marshmallow set so they are easier to handle.
Notes
Store your cookies in an airtight container for up to 5 days, layering them with parchment paper to prevent the marshmallow swirls from sticking. Refrigerating the dough for at least an hour before baking is crucial to prevent the cookies from spreading too much.