Gooey Marshmallow Cookies (Print Version)
# Ingredients:
→ Main Items
01 -
1½ cups white sugar
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1 cup marshmallow fluff
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2 teaspoons vanilla essence
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1 cup unsalted butter, softened
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2 large eggs, at room temperature
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½ teaspoon baking soda
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¼ teaspoon table salt
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¾ cup plain cocoa powder
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2 cups regular flour
# Instructions:
01 -
Take a medium bowl and mix together ¾ cup cocoa powder, 2 cups regular flour, ¼ teaspoon salt, and ½ teaspoon baking soda. Once combined, leave it aside.
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Using a hand mixer, whip the softened butter with the sugar in a wide bowl. Keep at it for 3-4 minutes until it fluffs up and gets pale.
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Crack one egg in at a time while continuing to beat. After the eggs are well mixed, stir in the vanilla essence.
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Add the dry bowl mix little by little into the wet stuff, keeping the mixer speed low so it just comes together. Don't overbeat it! If you'd like, now’s the time to lightly mix in some marshmallow fluff, or you can wait to swirl after chilling.
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Wrap and pop the dough into the fridge. An hour is ideal – this helps handle it easier and keeps cookies from spreading as they bake.
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When you're close to starting, fire up the oven to 350°F (175°C). Get out a couple of baking trays and line them with baking paper or reusable mats.
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Scoop out the cold dough using a tablespoon or similar tool. Roll it into balls, plop onto the sheet with plenty of space between, and make a small well in each. Add a teaspoon of marshmallow fluff to the dent and perhaps give it a swirl with a stick or pick.
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Slide the trays into your preheated oven and let those cookies bake for 10-12 minutes. Look for the edges setting but middles staying soft. Toss in more fluff halfway through baking, if feeling extra indulgent!
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Leave those cookies on the warm tray for about 5 minutes before gently moving them onto a metal rack. This makes the fluff settle and prevents breaking.
# Notes:
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Too sticky? Let dough chill for 30-60 minutes before rolling.
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Want fluffier swirls? Melt mallows instead of using fluff!
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Not a swirl fan? Stick one big marshmallow into the middle, done!
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Halfway through baking, spin cookies for even cooking.
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Seal cookies in a box or bag to keep at room temperature longer.
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Freeze dough balls for later, baking straight from frozen. Just add 2 minutes!