Ingredients
Equipment
Method
Step-by-Step Instructions
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
- In a large bowl, beat together butter and sugar until light and fluffy (3-4 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Combine dry ingredients with wet ingredients until just mixed. Avoid overmixing.
- Gently fold in marshmallow fluff to create swirls in the dough.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough into 1½-inch balls and press an indent into each.
- Bake for 10-12 minutes. Edges should be set; centers remain soft.
- Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
Nutrition
Notes
Chill the dough thoroughly and make indentations for best results.
