Ingredients (makes 15–18 cookies)
- 100g (7 tbsp) soft butter
- 1/3 cup (80g) brown sugar
- 1/3 cup (65g) white sugar
- 1 egg
- 1 tsp vanilla extract
- 1⅓ cups (185g) flour
- ½ tsp baking powder
- 1/3 cup (45g) cocoa powder
- ½ tsp salt
- 1/3 cup (75g) chocolate chips
- 5–6 marshmallows, chopped
Instructions:
- Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together butter, both sugars, egg and vanilla until smooth.
- In a separate bowl, combine flour, baking powder, cocoa and salt. Add to the wet mixture and mix until just combined—do not overmix.
- Set aside 2 tbsp each of the chocolate chips and chopped marshmallows. Fold the rest into the dough.
- Scoop mounds of dough (using two spoons or an ice cream scoop) onto the baking sheet, spacing them about 3 cm apart. Slightly flatten and top with reserved chips and marshmallows.
- Bake for about 12 minutes, until the tops are set and marshmallows are golden. Let cool—the cookies will firm up as they cool.
Tip: Instead of using a knife, try snipping the marshmallows with kitchen scissors—it’s much easier.
Prep time: ~20 minutes (not including baking)
Difficulty: Easy
Storage: Up to 1 week in an airtight container at room temp, or up to 2 months in the freezer.