Ingredients:

  • 1 cup (227g) Unsalted Butter, softened
  • 3/4 cup (165g) Light Brown Sugar, packed
  • 1/2 cup (100g) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 2 1/4 cups (280g) All-Purpose Flour
  • 3/4 cup (65g) Unsweetened Dutch-Processed Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup (90g) Semi-Sweet Chocolate Chips
  • 20-25 Large Marshmallows, cut in half horizontally
  • Powdered Sugar, for dusting

Instructions:

  1. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
  2. Beat the softened butter, brown sugar, and granulated sugar until light and fluffy—about 3 minutes.
  3. Beat in eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as necessary.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Fold in chocolate chips.
  5. Wrap the dough tightly and chill for a minimum of 45 minutes to prevent excessive spreading during baking.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Scoop dough balls (about 1.5 tablespoons each). Flatten one dough ball slightly. Place one marshmallow half (cut-side up) onto the flattened dough. Top with a second cookie dough ball and gently press the edges to seal around the marshmallow filling.
  8. Arrange cookies on prepared sheets, ensuring adequate space between them. Bake for 10–12 minutes, until the edges are set but the centre still looks slightly soft.
  9. Immediately transfer cookies to a wire rack to cool completely. The marshmallow will settle into a gooey centre as they cool.
  10. Once fully cooled, dust the tops lightly with powdered sugar for a final presentation.