Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until combined.
- In a large bowl, cream softened butter with granulated and brown sugars until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined, then fold in mini chocolate chips.
- Scoop cookie dough, flatten in palm, place marshmallow in center, wrap dough around marshmallow and seal edges.
- Place wrapped cookies on prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers still appear slightly soft.
- Cool on baking sheet for 5 minutes before transferring to wire racks to cool completely.
- Melt chocolate chips with heavy cream and butter, stirring until smooth, then drizzle over cooled cookies.
Notes
Make sure to seal marshmallow completely inside dough to prevent leaking. Store in airtight container for up to one week. Can be slightly warmed before serving for extra gooey centers.