Chocolate Marshmallow Swirl Cookies Recipe in 25 Minutes

Instructions:

1. Preheat to 350°F (175°C) and line two large baking sheets with parchment paper.
2. Beat 1 cup softened unsalted butter with 0.75 cup granulated white sugar and 0.75 cup packed light brown sugar until light, fluffy, and pale yellow.
3. Incorporate 1 large egg, 1 large egg yolk, and 2 tsp vanilla extract.
4. In a separate bowl, whisk 2 cups all purpose flour, 0.66 cup Dutch processed cocoa powder, 1 tsp cornstarch, 1 tsp baking soda, and 0.5 tsp sea salt.
5. Slowly add the dry ingredients to the wet mixture, mixing on low speed until no white flour streaks remain.
6. Add 1 cup semi sweet chocolate chips by hand.
7. Drop 0.75 cup marshmallow fluff and 0.5 cup mini marshmallows onto the dough. Use a butter knife to swirl it through the dough only 3 or 4 times.
8. Use a cookie scoop to place balls 2 inches apart. Make sure a marshmallow pocket is visible on top.
9. Bake. Slide into the oven for 10 minutes until the edges are set but the center looks slightly soft.
10. Cool. Let them rest on the pan for 5 minutes, then move to a wire rack to finish cooling.