Ingredients

The following ingredients have 36 Servings
  • 1/2 cup butter
  • 12 oz. semi-sweet chocolate chips
  • 1 1/2 cups flour
  • 1/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cups brown sugar
  • 1/4 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup chopped almonds, toasted
  • 2 cups mini marshmallows
  • 2 cups powdered sugar
  • 4 tablespoons butter, melted
  • 1/4 cup cocoa powder
  • 1/4 cup hot water
  • 1/2 teaspoon vanilla

Instruction

  • In a medium saucepan melt the butter and chocolate, stirring frequently. Set aside to cool slightly.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In a medium bowl, beat the sugars, eggs, and vanilla with an electric mixer until well combined. Add the melted chocolate mixture and blend until just combined.
  • While mixing, gradually add the flour mixture slowly and blend until just combined Cover the dough and refrigerate for about 1 hour.
  • Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Rolls the dough into tablespoon sized balls. Arrange the cookies about 2 inches apart on the prepared baking sheet, then flatten slightly. Bake cookies for 7-8 minutes.
  • Remove cookies from oven and press 3-4 mini marshmallows into each cookie. Return the cookies to the oven and bake another 2-3 minutes. Cool cookies on the pan for a few minutes before removing to a wire rack to cool completely.
  • Prepare icing by whisking all ingredients together in a medium bowl until smooth. Drizzle a bit of icing over the marshmallows, then place a few chopped, toasted almonds on top. Drizzle a second layer of icing over the nuts. Allow icing to set for about 30 minutes before serving.