Gooey Chocolate Marshmallow Treats (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 cups all-purpose flour
02 - ¾ cup unsweetened cocoa powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - 1 cup unsalted butter, room temperature
06 - 1½ cups granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons vanilla extract
09 - 1 cup marshmallow fluff

# Instructions:

01 - In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
02 - In a large mixing bowl, use an electric mixer to cream 1 cup room temperature unsalted butter with 1½ cups granulated sugar until light and fluffy, about 3-4 minutes.
03 - Beat in 2 large room-temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 2 teaspoons vanilla extract.
04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together. Avoid overmixing. You can lightly swirl the marshmallow fluff (or melted marshmallows) at this point or wait until after chilling the dough.
05 - Cover the dough and refrigerate for at least 1 hour to make it easier to handle and to prevent excessive spreading during baking.
06 - About 20 minutes before you're ready to bake, start preheating your oven to 350°F (175°C). Prepare two baking sheets with parchment paper or silicone baking mats.
07 - Use a cookie scoop or tablespoon to scoop out chilled dough and roll into balls. Place them on the prepared baking sheets, spacing about 2 inches apart. Press a small indent into the center of each dough ball and spoon a teaspoon of marshmallow fluff into each indent. Then, use a toothpick to swirl the marshmallow into the cookie.
08 - Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges but still soft in the center. Optionally, add a bit more fluff on top halfway through for extra gooeyness.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the marshmallow set slightly and makes the cookies easier to handle.

# Notes:

01 - If the dough is too sticky to handle, chilling it for 30 minutes before shaping can make it easier to work with.
02 - Marshmallow fluff melts much more than real marshmallows, so if you want your marshmallow swirl to be fluffier, try using melted marshmallows.
03 - Alternatively, you can add one jumbo marshmallow to the center of your cookie if you don't care much for the swirl.
04 - To ensure even baking, rotate the baking sheets halfway through the cooking time.
05 - Keep baked cookies in an airtight container at room temperature to maintain freshness.
06 - You can freeze the shaped dough balls for later use. Just add a couple of minutes to the baking time when ready to bake from frozen.

Back