Ingredients
Instructions
- Preheat oven to 350℉. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, combine the flour, baking powder, and salt. Whisk to combine. Set aside.
- In another medium bowl, microwave the butter and one cup semi-sweet chocolate chips. Microwave in 30 second intervals and stir each time to prevent burning.
- Add the black cocoa to the melted chocolate mixture and stir well. Cool slightly.
- In the bowl of a stand mixer with a paddle attachment, or with an electric mixer, beat the brown sugar, egg yolks, and vanilla at medium speed until shiny and smooth, about 2 minutes.
- Slowly add the butter mixture to the sugar mixture while mixing on low speed.
- Add the flour mixture to the batter and mix just until combined.
- Stir in the mini chocolate chips.
- With a medium size cookie scoop, scoop out 32 portions of dough. Slightly flatten each portion of dough.
- Place half of a marshmallow on top of 16 of the cookies. Take the remaining 16 cookies and place on top of the marshmallows. Seal the edges of the cookies together, completely encasing the marshmallows. Form each marshmallow cookies into a ball.
- Place 8 cookie dough balls on each prepared baking sheet. Bake for 8-10 minutes or until the edges are set and the centers are still soft. If any of the marshmallow melted and oozed outside of the dough, while the cookies are still hot, take a butter knife and push back to the cookie. Let the cookies cool completely on the cookie sheets.
Notes
If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.