Description

These Chocolate Marshmallow Cookies are rich, fudgy, and full of melty marshmallow swirls. They’re perfect for cozy nights or gifting.

Ingredients

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½ cup unsalted butter, room temperature

⅓ cup light brown sugar, packed

⅓ cup granulated sugar

1 large egg, room temperature

1 tsp vanilla extract

1⅓ cups all-purpose flour

½ tsp espresso powder

⅓ cup Dutch-processed cocoa powder

½ tsp baking soda

½ tsp salt

1 cup chocolate chips

½ cup marshmallow fluff

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Instructions

Preheat your oven to 350 °F (about 175 °C). Prepare a baking sheet by lining it with parchment paper, then set it aside.
In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter, light brown sugar, and granulated sugar together until the mixture becomes light and airy (about 2 minutes). Scrape down the bowl.
Mix in the egg and vanilla extract, beating until everything is fully incorporated.
In another bowl, sift together the flour, cocoa powder, espresso powder, baking soda, and salt.
Add the dry ingredients into the butter-sugar-egg mixture, stirring until just combined (do not over-mix).
Gently fold in the chocolate chips, being careful not to over-mix the dough.
Spoon about ¼ cup of the marshmallow fluff and fold it into the dough just once or twice—you want the fluff to get marbled into the dough rather than fully incorporated, so each cookie has visible ribbons of marshmallow.
Using a large cookie scoop, scoop about 1-inch diameter spheres of dough around areas that include the fluff so each cookie gets a good amount. Arrange the cookie dough on the lined baking sheet, spacing them about 2 inches apart. Continue adding marshmallow fluff in increments for each few cookies to ensure good distribution.
Bake for 10–12 minutes, watching carefully: the goal is a soft center and firmer edges. Ovens vary, so keep an eye on them starting at 10 minutes.
Remove from oven and allow to cool on the baking sheet for a few minutes, then transfer to a wire rack for 10 minutes before serving.
Devour!

Notes

For best texture, don’t overmix the fluff. Chill the dough if it’s too soft. You can freeze the dough or baked cookies for later use.

Nutrition

Serving Size: 1 cookie
Calories: ~160 kcal
Sugar: ~11 g
Carbohydrates: ~19 g
Protein: ~2 g