Choco Marshmallow Swirl (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
1/4 teaspoon salt
02 -
1/2 teaspoon baking soda
03 -
3/4 cup unsweetened cocoa powder
04 -
2 cups regular flour
→ Wet Ingredients
05 -
2 teaspoons vanilla (the extract stuff)
06 -
2 large eggs, let 'em come to room temp
07 -
1 1/2 cups white sugar
08 -
1 cup unsalted butter, softened a bit
→ Filling
09 -
1 cup marshmallow cream
# Steps to Follow:
01 -
Once baked, leave them on the pan for five minutes so they firm up a bit. Shift them to a wire rack and let them finish cooling. They taste best this way.
02 -
Pop 'em in that hot oven for roughly 10 to 12 minutes. Sides should be firm, but keep the middle soft. Feel like more marshmallow? Toss a bit more fluff on halfway for extra gooey bits.
03 -
Grab your chilled dough. Scoop or spoon out balls and set on lined trays, a couple inches apart. Gently press in the middle, dollop some marshmallow in, then swirl it with a toothpick for that fun look.
04 -
Get your oven warming to 350°F (175°C) about 20 minutes ahead. Line two baking pans with silicone mats or parchment.
05 -
Cover your dough and stash it in the fridge for at least an hour. This helps you shape it and keeps it from spreading too much.
06 -
Use a spatula to twist in the marshmallow cream (or skip this now and add it after chilling if you want thicker swirls).
07 -
Toss the dry mix little by little into your wet mix on low, just until they're just mixed up. You don't want to beat it to death, stop when it's mostly smooth.
08 -
Crack in an egg, blend, do the next, then pour in vanilla. Mix until it's all the same color and you can't see streaks.
09 -
With a big bowl and an electric mixer, whip soft butter with sugar for 3-4 minutes. You want it extra light and a little pale looking.
10 -
Grab a bowl. Add your flour, cocoa powder, baking soda, and salt. Give everything a solid whisk so it looks even.
# Additional Tips:
01 -
If the dough's sticky or hard to move, chill it an extra half hour for easier work.
02 -
Try swapping marshmallow fluff for melted marshmallows if you like chunkier swirls.
03 -
Stick a big marshmallow right in the center for extra puff.
04 -
Spin your baking sheets halfway through so everything bakes evenly.
05 -
Keep your cookies in something airtight on the counter to help them stay fresh.
06 -
Roll dough balls and freeze them to bake later – just tack on a bit more oven time.