Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 and 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup mini marshmallows
- Chocolate drizzle for topping
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs and vanilla, beating well.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add dry ingredients to wet, mixing until combined.
- Fold in mini marshmallows.
- Drop spoonfuls onto prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes until edges are set.
- Remove from oven and immediately top each cookie with mini marshmallows. Let melt slightly.
- Drizzle with chocolate once cooled slightly. Serve warm or at room temperature.
Notes
- For extra gooeyness, add more mini marshmallows on top before baking.
- Use high-quality cocoa powder for a richer flavor.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal Kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg