Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar for 2-3 minutes until fluffy.
- Add the egg and beat until well combined, about 1 minute.
- In another bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Gradually add to the wet mixture.
- Fold in the mini marshmallows until evenly distributed.
- Scoop the dough onto baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes until edges are set and centers look slightly underbaked. Add extra marshmallows halfway through baking.
- Cool for 5 minutes on sheets, then transfer to wire racks. Drizzle with chocolate ganache after slight cooling.
- Serve warm with a glass of milk or hot chocolate.
Nutrition
Notes
Cookies can be stored at room temperature in an airtight container for up to 4 days.
