Ingredients
Dry Ingredients
- 1 ¾ cups All-purpose flour
- ½ cup Unsweetened cocoa powder
- 1 tsp Baking soda
- ½ tsp Salt
Wet Ingredients
- 1 cup Butter, softened
- ¾ cup Brown sugar
- ½ cup Granulated sugar
- 2 Large eggs
- 1 tsp Vanilla extract
Mix-ins & Toppings
- 1 cup Mini chocolate chips
- 1 ½ cups Mini marshmallows
- ¼ cup Marshmallow fluff
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Take the butter and eggs out of the fridge to sit at room temperature for about 15 minutes to soften.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined. This ensures an even distribution of leavening agents.
- Cream the butter and sugars: In a large mixing bowl, using a mixer, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Then, add the eggs one at a time, followed by the vanilla extract, and mix well.
- Combine everything: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough. Fold in the mini chocolate chips gently with a spatula.
- Shape the cookies: Scoop the dough into individual balls using a cookie scoop or spoon. Press 4–5 mini marshmallows into the center of each dough ball. Top each with a small dollop of marshmallow fluff and use a toothpick to gently swirl it into the dough ball, creating a marbled effect.
- Bake and cool: Arrange the prepared cookie dough balls on the lined baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10–12 minutes, or until the edges are set but the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use room temperature butter and eggs to ensure even mixing and a softer cookie texture.
- Do not overmix the dough after adding flour to avoid tough cookies.
- You can substitute mini chocolate chips with regular chocolate chunks for a more rustic chocolate texture.
- If you prefer a stronger marshmallow flavor, add an extra dollop of marshmallow fluff after baking while cookies are still warm.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American