Chocolate Marshmallow Cookies (2nd version)

I love chocolate (obviously), and I love marshmallow – especially as an ingredient. These scratch both itches, this marshmallow swirling through rich chewy chocolate cookies. You really can’t go wrong!

I made a different recipe chocolate marshmallow cookie a while ago, where I surrounded mini marshmallows with the dough so when you bit into the chocolate there was a marshmallow center. This time, I tried to make it so that the marshmallow swirled throughout. Didn’t actually work as planned.

The marshmallow essentially disappears into the chocolate. BUT…you can still taste it, as sort of a mixture of marshmallow and caramel flavor.

I’ll be honest – I prefer the first recipe to this one, but these cookies are good. You might like these better!!

Difficulty: easy
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Ingredients

2 cups flour
¾ cup sweetened cocoa powder (I used dark chocolate, you can use dark or regular)
¾ t baking soda
Pinch of salt
1 cup + 2 T butter, brought to room temperature and separated
1 cup sugar
½ cup dark brown sugar
2 eggs, brought to room temperature
3 t vanilla
3 cups marshmallows

Directions

Throw the flour, cocoa powder, baking soda and salt into a medium bowl and whisk until well combined. Set aside.

In a large bowl add 1 cup of the butter, the sugar and the brown sugar and mix until smooth. Next add in the eggs and vanilla and mix again until everything is well blended and smooth.

Get your dry ingredients, and slowly add them to the wet ones, mixing gently as you go. Mix until just combined.

Put your marshmallows and the remaining 2T butter into a small saucepot and melt over a low heat, stirring continuously.

Take the pot off the heat as soon as everything is melted and combined. Let both your dough and your marshmallow sit for a bit (maybe 5-10 minutes) so that they both become easier to work with.

The next step is to swirl the marshmallow through the cookie dough. What you don’t want to do is completely mix it in – you want it to swirl through the dough. I tried this a few ways and the easiest way I found was to put tablespoon mounds of dough on a cookie sheet lined with parchment paper – six to a sheet.