Start by making the cookies. Add the stick of butter and semi-sweet chocolate to a saucepan. Heat over medium-low heat until melted, stirring frequently. Once fully melted, set aside.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In the bowl of a stand mixer, beat the sugar, eggs, and vanilla on low speed until well combined.
Add the chocolate/butter mixture and beat until just combined.
Gradually add the flour mixture and beat until just combined.
Cover the dough and refrigerate for at least 1 hour.
Once the dough has been chilled, preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
Use a Tbsp or cookie scoop to scoop the dough. Roll each piece of dough into a ball with your hands and place on the baking sheet, leaving about 2-inches of space between each cookie.
Bake for 12 minutes.
While the cookies are baking, prepare the marshmallows. Slice the large marshmallows in half, across the middle. Set aside.
When the cookies are done baking, press one marshmallow half in the center of each cookie (cut side down). Bake for an additional 2 minutes. Remove the baking sheets from the oven and allow the cookies to cool slightly.
While the cookies cool, prepare the icing (see ingredient list below). Add the powdered sugar, melted butter, cocoa powder, hot water, and vanilla extract to a large bowl. Whisk until well combined.
Place wire racks on top of wax paper on the counter. The wax paper is to catch any icing that drips off. Transfer the cookies from the baking sheets to the wire racks.
Spoon a dollop of icing on top of each marshmallow. Help spread the icing over the top of the marshmallow/cookie with the back of the spoon. Top with sprinkles. Repeat until all cookies have been iced.
Let sit for at least 30 minutes to allow the icing to set. Enjoy or store in an airtight container.
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Start by making the cookies. Add the stick of butter and semi-sweet chocolate to a saucepan. Heat over medium-low heat until melted, stirring frequently. Once fully melted, set aside.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In the bowl of a stand mixer, beat the sugar, eggs, and vanilla on low speed until well combined.
Add the chocolate/butter mixture and beat until just combined.
Gradually add the flour mixture and beat until just combined.
Cover the dough and refrigerate for at least 1 hour.
Once the dough has been chilled, preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
Use a Tbsp or cookie scoop to scoop the dough. Roll each piece of dough into a ball with your hands and place on the baking sheet, leaving about 2-inches of space between each cookie.
Bake for 12 minutes.
While the cookies are baking, prepare the marshmallows. Slice the large marshmallows in half, across the middle. Set aside.
When the cookies are done baking, press one marshmallow half in the center of each cookie (cut side down). Bake for an additional 2 minutes. Remove the baking sheets from the oven and allow the cookies to cool slightly.
While the cookies cool, prepare the icing (see ingredient list below). Add the powdered sugar, melted butter, cocoa powder, hot water, and vanilla extract to a large bowl. Whisk until well combined.
Place wire racks on top of wax paper on the counter. The wax paper is to catch any icing that drips off. Transfer the cookies from the baking sheets to the wire racks.
Spoon a dollop of icing on top of each marshmallow. Help spread the icing over the top of the marshmallow/cookie with the back of the spoon. Top with sprinkles. Repeat until all cookies have been iced.
Let sit for at least 30 minutes to allow the icing to set. Enjoy or store in an airtight container.
Chocolate Icing Ingredients
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