Ingredients

The following ingredients have 4 Servings
  • 1 c. unsalted butter (at room temperature)
  • 1 1/2 c. granulated sugar
  • 2 large eggs (at room temperature)
  • 1 Tbs. Kahlua
  • 2 c. all-purpose flour
  • 2/3 c. cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. table salt
  • 1 c. mini marshmallows
  • caramel (for drizzling (optional))

Instruction

  • Preheat oven to 350F. Set 2 24-count silicon mini-muffin pans on baking sheets and set aside.
  • In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce speed to low and add eggs and Kahlua until just incorporated. Scrape down sides of the bowl with a rubber spatula and mix again, if needed.
  • With the mixer on low speed, slowly add flour, cocoa, baking soda and salt, mixing until just combined.
  • Use an ice cream scoop to portion cookie dough into prepared muffin pans (you should get about 36 cookies). Top each with 3-4 mini marshmallows, gently pressing them into the top of the dough.
  • Cook in preheated oven for 12-15 minutes, rotating baking sheets halfway through. Remove from oven and allow cookies to cool for about 10 minutes before transferring to a wire rack to cool completely.
  • Cookies should be stored in an airtight container until serving.