Ingredients
- Unsalted Butter (1/2 cup, room temperature): Butter is the base of the cookie dough and contributes to its rich flavor and tender texture. Room-temperature butter is essential to create the light, fluffy dough.
- Brown Sugar (1/3 cup): The brown sugar adds moisture and a hint of molasses flavor, which deepens the overall sweetness and gives the cookies their chewy texture.
- Granulated Sugar (1/3 cup): This sugar adds sweetness and helps create the crisp edges of the cookie.
- Egg (1, room temperature): The egg binds the ingredients together and contributes to the cookie’s soft, chewy texture.
- All-Purpose Flour (1 1/3 cups): Flour provides structure to the cookies and ensures they hold their shape when baked.
- Espresso Powder (1/2 teaspoon): Espresso powder may sound unusual, but it enhances the flavor of the cocoa and chocolate, giving it a deeper, more robust taste without adding a coffee flavor.
- Cocoa Powder (1/3 cup): The unsweetened cocoa powder is what gives these cookies their chocolatey richness. It’s a must for any chocolate lover!
- Baking Soda (1/2 teaspoon): The baking soda helps the cookies rise and become light and airy, while also contributing to their soft texture.
- Salt (1/2 teaspoon): Salt is an essential ingredient that balances the sweetness of the sugar and chocolate, bringing out the depth of flavor in the dough.
- Vanilla Extract (1 teaspoon): Vanilla adds warmth and enhances the other flavors, creating a well-rounded cookie.
- Chocolate Chips (1 cup): These are the chocolatey pockets of goodness that melt and spread through the cookies, adding richness and texture.
- Marshmallow Fluff (1/2 cup): The star ingredient! Marshmallow fluff adds sweetness and gooey texture, creating those irresistible pockets of marshmallow inside the cookies.
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F. Line a baking sheet with parchment paper to ensure the cookies don’t stick and for easy cleanup.
- Cream the Butter and Sugars: In a stand mixer fitted with a paddle attachment, cream the unsalted butter with the brown sugar and granulated sugar. Beat the mixture on medium speed until it becomes light and fluffy, about 2 minutes. This step is crucial for creating a smooth dough and achieving the perfect texture. Scrape down the sides of the bowl to make sure everything is evenly mixed.
- Add the Egg and Vanilla: Once the butter and sugar mixture is light and airy, add the egg and vanilla extract. Beat the mixture until it’s well combined and smooth. The egg helps bind the dough together, while the vanilla adds depth to the flavor.
- Sift and Mix the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, espresso powder, baking soda, and salt. Sifting ensures there are no lumps in the dry ingredients and helps them blend evenly into the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. The dough should be thick and soft.
- Fold in the Chocolate Chips: Once the dough has come together, gently fold in the chocolate chips. This adds pockets of melty chocolate throughout the cookies, creating bursts of chocolatey goodness with every bite.
- Add the Marshmallow Fluff: Now it’s time to add the marshmallow fluff. Spoon about 1/4 of the fluff into the dough and gently fold it in. Don’t overmix the fluff into the dough; you want it to remain marbled, with pockets of marshmallow throughout the cookies. The marshmallow fluff will melt and create those gooey ribbons in each cookie.
- Scoop and Shape the Dough: Use a large cookie scoop to scoop about 1-inch balls of dough. When scooping, try to pick up areas of dough that have visible marshmallow fluff in them, ensuring each cookie gets a good amount of marshmallow. Place the dough balls on the prepared baking sheet, leaving about 2 inches between each one to allow for spreading.
- Bake the Cookies: Place the cookies in the preheated oven and bake for 10–12 minutes. Keep a close eye on them as baking times can vary depending on your oven. The cookies should have crisp edges but a soft, slightly underdone center. This creates a chewy cookie with gooey marshmallow ribbons.
- Cool and Serve: Once the cookies are done, remove them from the oven and let them cool on the baking sheet for about 10 minutes. This allows the cookies to set before transferring them to a wire rack. After the cooling period, transfer the cookies to the rack to cool completely. Enjoy them warm or at room temperature.
Notes
- Use Room Temperature Ingredients: Ensure the butter and egg are at room temperature before mixing. This helps create a smooth dough and prevents the dough from being too stiff.
- Don’t Overmix: When folding in the marshmallow fluff, be gentle. Overmixing will result in a more even dough and will reduce the pockets of gooey marshmallow.
- Watch Your Oven: Every oven is different, so be sure to check the cookies at the 10-minute mark. You want soft centers and firm edges, not overbaked cookies.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian