Choco Mallow Swirl Treats (Printable Version)
# What You'll Need:
01 -
2 cups regular flour
02 -
¾ cup cocoa powder (unsweetened)
03 -
½ teaspoon baking soda
04 -
¼ teaspoon salt
05 -
1 cup soft butter (unsalted)
06 -
1½ cups white sugar
07 -
2 large eggs at room temp
08 -
2 teaspoons vanilla flavor
09 -
1 cup marshmallow cream
# How to Make It:
01 -
Grab a bowl and mix your flour, cocoa, baking soda, and salt together. Put it aside for now.
02 -
Get a big bowl and beat your soft butter with sugar till it's fluffy and pale, roughly 3-4 mins.
03 -
Drop in eggs one by one, making sure each one's mixed in good before adding another. Then throw in your vanilla.
04 -
Slowly add your dry mix to the wet stuff, mixing on low just till it forms dough. Don't mix too much. You can swirl in marshmallow cream now or wait till after cooling the dough.
05 -
Wrap up your dough and stick it in the fridge for at least an hour so it's easier to work with and won't spread too much when baking.
06 -
About 20 mins before you start baking, turn your oven to 175°C (350°F). Get two baking sheets ready with parchment or silicone mats.
07 -
Scoop out cold dough and roll into balls. Put them on your sheets about 2 inches apart. Push a little dent in each ball, add a teaspoon of marshmallow cream, and swirl it with a toothpick.
08 -
Stick them in the hot oven for 10-12 mins until the edges look done but centers stay soft. If you want, add more marshmallow halfway through for extra gooey centers.
09 -
Leave cookies on the hot sheet for 5 mins before moving to a rack. This lets the marshmallow set and makes them easier to pick up.
# Additional Tips:
01 -
If your dough feels too sticky, pop it in the fridge for a half hour to firm up.
02 -
The fluff gets runnier than actual marshmallows. For a thicker swirl, try using melted marshmallows instead.
03 -
Try putting big marshmallows in the middle for a fun twist.
04 -
Switch your baking sheets around halfway through for even baking.
05 -
Keep your finished cookies in a sealed container to stay fresh longer.
06 -
You can freeze the shaped dough for later. Just add a couple extra minutes when baking from frozen.