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Chocolate Marshmallow Cookies
Chocolate Marshmallow Cookies are chewy dark chocolate chip cookies with ribbons of marshmallow fluff throughout.
Ingredients
1 1/3 cups all-purpose flour
1/2 teaspoon espresso powder
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
2 pinches kosher salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/3 cup light brown sugar
1/3 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup marshmallow fluff
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
- In a bowl, whisk together flour, espresso powder, cocoa powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter and both sugars on high until light and fluffy – about three minutes – scraping the bowl as needed.
- Add egg and vanilla extract and mix well.
- With the mixer on low speed, slowly add in dry ingredients and mix just until combined.
- With a spatula, fold in chocolate chips and evenly mix throughout the cookie dough.
- Drop a few spoonfuls of the marshmallow fluff onto the top of the cookie dough in the mixing bowl.
- Use a spatula to gently swirl the fluff into just the top portion of the dough in the bowl, being careful not to overmix – you want thick ribbons of marshmallow in among the chocolate cookie dough.
- Then use a scoop to portion out balls of dough/fluff and place onto the prepared cookie sheet. (Note that these cookies spread quite a bit as they bake so allow about three inches between balls of dough. Start with 6 cookies per baking sheet and adjust accordingly after the first batch.)
- Repeat steps 7, 8 and 9 with more spoonfuls of fluff added to chocolate cookie dough.
- Bake each baking sheet for 10 to 12 minutes until the edges of the cookie are firm, but the center is still soft.
- Cool the cookies on the baking sheet for five minutes before transferring to a cooling rack to finish cooling.
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