Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C) and line a large cookie sheet with parchment paper or a silicone baking mat.
- Melt the butter and let it cool for a few minutes.
- In a mixing bowl, combine the melted butter with the brown and granulated sugar and beat on medium speed until well combined.
- Add the egg and vanilla extract, continuing to beat until well incorporated.
- In a separate bowl, combine all the dry ingredients.
- Stir the dry ingredients and add them to the dough, mixing on low speed until the dough forms.
- Before the dough thickens too much, add the chocolate chips and mix with a spatula.
Baking
- Scoop the dough using a medium-sized cookie scoop and place on the baking sheet, 2 inches apart.
- Bake for 7-8 minutes, then quickly remove from the oven and place a large marshmallow into the center of each cookie.
- Return to the oven and bake for an additional 3 minutes (total bake time 10-12 minutes).
- Remove from the oven and gently push down the marshmallow to settle it into the cookie.
- Allow to cool on the baking sheet for 15 minutes before transferring to a wire rack.
Topping
- Finely chop the dark chocolate bar and place in a microwave-safe bowl.
- Microwave for 30 seconds, stir, then microwave for an additional 20 seconds at 50 percent power, stirring again.
- Continue microwaving in short bursts if needed until the chocolate is melted and smooth.
- Using a spoon, place a dollop of melted chocolate over each marshmallow and spread it to the sides.
- Allow the chocolate topping to set completely.
Notes
For serving, enjoy warm with milk or cocoa. These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months. Use parchment between layers to prevent sticking.