Swirly Marshmallow Cookies (Print Version)
# Ingredients:
01 -
1 cup unsalted butter, softened.
02 -
¾ cup cocoa powder, unsweetened.
03 -
2 teaspoons of vanilla.
04 -
1½ cups sugar, granulated.
05 -
1 cup marshmallow cream.
06 -
2 large eggs, brought to room temp.
07 -
2 cups of all-purpose flour.
08 -
¼ tsp salt.
09 -
½ tsp baking soda.
# Instructions:
01 -
Grab a medium bowl, toss in the flour, salt, baking soda, and cocoa powder. Give it a good stir. Leave it be for now.
02 -
In a large mixing bowl, beat the butter with sugar for 3-4 minutes till it looks pale and fluffy.
03 -
Add eggs one by one, mixing in between. Then go ahead and stir in the vanilla.
04 -
Slowly blend the dry bowl contents into the wet stuff. If you'd like, swirl the marshmallow cream in now or save it for later after chilling.
05 -
Cover the dough and chill it for at least an hour in the fridge.
06 -
Turn your oven to 350°F (175°C). Prep your baking trays with some parchment paper.
07 -
Roll dough into balls, put them on the tray, and press a dip into each one. Spoon about 1 tsp of marshmallow cream into the dip.
08 -
Bake 10-12 minutes. They're done when the edges are firm but the center still feels soft. If you want extra gooeyness, add a little marshmallow cream halfway through.
09 -
Let them sit on the tray for 5 minutes, then move to a wire rack until they've cooled all the way through.
# Notes:
01 -
With swirls of gooey marshmallow in these chocolatey cookies, they're a hit for anyone who loves a fun, tasty treat!