– 1 1/4 cups all-purpose flour – 1/3 cup Hershey's Special Dark Cocoa Powder – 2 tbsp black cocoa powder (optional for color and flavor) – 1/2 tsp baking powder – 1/2 tsp sea salt fine – 1/2 cup unsalted butter (softened) – 2/3 cup dark brown sugar – 1 large egg room temperature – 1 tsp vanilla extract pure – 1/2 cup bittersweet chocolate chips – 7 large marshmallows cut in half
– Whisk dry ingredients In a large bowl, – In a separate bowl, beat butter and brown sugar with an electric mixer until creamy. – Beat in egg and vanilla – Reduce mixer speed to low then add dry ingredients to wet – Stir in chocolate chips with a spoon. – Scoop dough into rounded balls with a 2-inch cookie scoop. – Using your thumb, make large indent into the top of each dough ball. Insert a halved marshmallow then pinch dough up and around marshmallow.
– Space cookie dough balls 2-inches apart on a parchment-lined cookie sheet – Preheat oven to 350 degrees. – While oven is preheating, place cookie sheet in the freezer so dough gets cold. – Bake cookies for 9 to 10 minutes or until the edges are set but the centers are still soft. Avoid overbaking. – Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
chocolate marshmallow cookies