Ingredients
Cookies:
- 8 oz semisweet chocolate, broken into pieces
- ½ cup unsalted butter
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup light brown sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 18 marshmallows, cut in half
Frosting:
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons cocoa powder
- 1 cup powdered sugar
- Sprinkles (optional)
Instructions
- Melt Chocolate and Butter: In a medium saucepan over low heat, melt the semisweet chocolate pieces and unsalted butter together, stirring occasionally until the mixture is smooth and fully combined. Set aside to cool slightly to avoid cooking the eggs in the next step.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, baking soda, and salt ensuring they are evenly combined.
- Add Eggs and Vanilla: Whisk the eggs and vanilla extract into the slightly cooled chocolate-butter mixture until smooth. Then pour this wet mixture into the bowl with the dry ingredients and stir until a uniform dough forms. Fold in the semisweet chocolate chips gently.
- Chill the Dough: Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for 1 hour to firm up and develop flavor. If chilling longer than one hour, remove the dough 30 minutes before baking for easier handling.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line three baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Shape Cookies: Using a large cookie scoop, portion the dough and roll each into a ping pong ball-sized round shape. Place the dough balls at least 2 inches apart on the prepared baking sheets to allow for spreading.
- First Bake: Bake the cookies in the preheated oven for 6 minutes. This initial bake sets the base of the cookie and partially cooks the dough.
- Add Marshmallows and Finish Baking: Remove the cookies from the oven and immediately press the marshmallow halves, cut side down, into the center of each cookie. Return the sheets to the oven and bake for an additional 3 to 4 minutes until the marshmallows soften and slightly melt.
- Cool Cookies: Remove the baking sheets from the oven and transfer the cookies to a wire rack to cool completely before frosting.
- Make the Frosting: In a small saucepan over low heat, combine the heavy cream, unsalted butter, and cocoa powder. Stir continuously until the butter is melted and the mixture is smooth. Remove from heat and whisk in the powdered sugar until fully incorporated and smooth. Let the frosting cool slightly to thicken.
- Frost Cookies: Spoon a small amount of the chocolate frosting over each cooled cookie, spreading gently. Top with sprinkles if desired for a festive touch.
- Set Frosting: Allow the frosted cookies to sit at room temperature for 15 to 20 minutes so the frosting can set before serving or storing.
Notes
- Make sure eggs are at room temperature for better mixing and texture.
- Chilling the dough helps prevent spreading and improves chewiness.
- If marshmallows are browning too quickly, tent the cookies loosely with foil and finish baking.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a more intense chocolate flavor, use Dutch-process cocoa powder instead of natural unsweetened cocoa powder.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
