What You'll Need
- ¼ teaspoon salt
- 1¼ cups (packed) light brown sugar
- 3 eggs, at room temperature
- 1½ teaspoons pure vanilla extract
- 30 marshmallows
- 7.5 ounce semisweet chocolate bars cut into ½ inch squares for garnish
- 1 stick (1/2 cup) unsalted butter
- 12 oz semisweet chocolate bars or semisweet chocolate chips
- 1½ cups flour
- ¼ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
How to Make It
- In a medium saucepan melt the butter and chopped chocolate on medium low heat stirring frequently.
- Once melted remove from burner and allow to cool for 15 minutes.
- In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder.
- Set aside.
- In a mixer, mix together the eggs, brown sugar, and vanilla until smooth.
- Add the cooled melted chocolate.
- And lastly add the dry flour ingredients in two batches into the dough.
- The dough will be almost like a thick cake batter consistency.
- Allow to chill in the fridge for an hour so that the dough is easily shaped.
- Once the dough is chilled, line baking sheets with parchment paper.
- Roll the dough into 1 inch balls and place 2 inches apart on the parchment paper.
- Flatten the tops slightly.
- Bake at 325 degrees for about 12 minutes or until the cookie edges start to crack.
- While they are baking, cut marshmallows in half and stick one square of chocolate onto each of the cut sides.
- Once the cookies are done remove from the oven and stick a marshmallow chocolate side down into each cookie.
- Put back into the oven for about 4 minutes until the marshmallows are soft.
- Remove from the oven and transfer to cooling racks to cool.
- Grate additional chocolate over the top for additional garnish.