Chewy Chocolate Marshmallow Cookies

Everyone loves a cookie with crispy edges and a soft centre, and if you don’t… well then I don’t know what to say to you.

These double chocolate cookies laced with sweet and gooey marshmallow fluff are the ultimate sweet treat! They’re not overly rich or sickly sweet, and I am absolutely in LOVE. With these cookies.

Enough of my rambling, let’s get to the good stuff!

INGREDIENTS:

1/2 cup       unsalted butter, room temperature
1/3 cup       brown sugar
1/3 cup       granulated sugar
1  egg          room temperature
1 1/3 cups  all purpose flour
1/2 tsp        espresso powder
1/3 cup       cocoa powder
1/2 tsp         baking soda
1 tsp            pure vanilla extract
1 tsp            salt**
1 cup          chocolate chips
1/2 jar        marshmallow fluff

**I just would like to add that at first glance, I know 1 tsp of salt sounds like a lot. Especially when most cookie recipe calls for half that. But trust me, 1 tsp of salt is needed to help balance of the richness and sweetness of the chocolate and marshmallow!

INSTRUCTIONS:

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In a stand mixer with a paddle attachment, cream the butter and sugar together until the mixture becomes light and airy, about 2 minutes.
3. Scrape down the bowl and add in the egg and vanilla, beating until well combined.
4. In another bowl, sift together the flour, cocoa powder, espresso powder, baking soda, and salt.
5. Add the dry ingredients into the butter mixture, stirring until just combined.
6. Gently fold in the chocolate chips, being careful not to over mix the dough.
7. Spoon about 1/4 of the fluff into the batter and fold once or twice. You fluff will get marbled and incorporate into the dough when you scoop the cookies out, so you want to make sure not to over mix the fluff in.
8. Use a large cookie scoop, or a regular spoon to scoop out about 1 inch cookie dough spheres around the areas of the dough that has fluff in it. Place the cookies on the prepared cookie sheet about 2 inches apart. Continue to add in the marshmallow fluff in increments every few cookies to make sure each cookie has a good amount of fluff without over incorporating the fluff. You still want thick ribbons of fluff, do not mix to blend the two together completely!  If you do, don’t worry. They’ll taste just as good 🙂
9. Bake for 10-12 minutes, being sure to keep an eye on the bake as every oven is different. Mine needed exactly 12 minutes to get to a perfect bake. The key is a soft center, but a firmer edge. As when it cools, the centre will be chewy and the edges stay crispy! Let cool on a rack for 10 minutes before serving.