Ingredients

The following ingredients have 24 Servings
  • 1 1/2 cups salted butter (softened)
  • 1 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 eggs
  • 2 tbsp corn syrup
  • 1 tbsp vanilla extract
  • 3 3/4 cups all purpose flour
  • 1 cup dutch processed cocoa powder
  • 1 tbsp cornstarch
  • 2 tsp baking soda
  • 1 tsp salt
  • 12 large marshmallows
  • 1 cup semi sweet chocolate chips
  • 1 cup chopped almonds

Instruction

  • Preheat the oven to 350°.
  • Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture.
  • Add in the eggs, corn syrup and 1 tbsp of vanilla. Mix until thoroughly combined.
  • Next, add the flour, cocoa, cornstarch baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
  • Divide the dough out into 12 equal portions, I like to use my 1/2 cup measuring cup to help divide the dough. You'll want to use a little less than 1/2 cup of dough to have 12 cookies.
  • Flatten each portion of cookie dough, place a large marshmallow in the middle of the dough and then wrap the dough mostly around the marshmallow. It is okay if some of the marshmallow is showing on top.
  • Press semi sweet chocolate chips and chopped almonds onto the top of the cookie. Repeat with remaining cookies.
  • Bake at 350° for 15-17 minutes. The cookie should start to crack and crinkle, it will spread slightly.
  • Allow the cookies to cool on the hot pan for 20 minutes before serving. Serve Warm