Ingredients
- ¾ cup brown sugar
- ¼ cup butter
- 1 egg
- 1 cup all-purpose flour
- 2 ounces white chocolate, chopped, divided
- 2 ounces dark chocolate, chopped, divided
- 1 tablespoon cocoa powder
- ½ teaspoon baking powder
- ½ cup miniature marshmallows
Why Everyone Loves This Recipe
Chef's Cooking Tips
- Chill the dough for at least 30 minutes before baking to help the cookies hold their shape.
- Avoid overbaking; remove the cookies when the edges are golden but the centers are still soft.
Step 1
Warm your oven to 375°F (190°C). In a bowl, cream together the brown sugar and butter until smooth and fluffy. Then, beat in the egg until everything is well combined. Add the flour, half of the chopped chocolate, cocoa powder, and baking powder, mixing just until the dough comes together.
Step 2
Scoop spoonfuls of the dough onto a baking sheet, leaving enough space between them because they’ll spread a bit. Give each one a gentle press to flatten slightly. Pop the tray into the oven and bake for about 5 minutes, until the edges look set but the tops are still a little soft.
Step 3
Take the cookies out and gently press the rest of the chopped chocolate and some mini marshmallows onto the tops. Slide them back into the oven for another 5 minutes or so, just until the marshmallows start to melt and the tops feel set. Keep an eye on them so the marshmallows don’t get too dark. Let them cool a bit before enjoying!
