Ingredients

The following ingredients have 6 Servings
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 cup + 2 Tbsp all-purpose flour
  • 5 Tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1 tsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp espresso powder; optional
  • 1/4 cup sliced almonds, optional; also, other nuts can be substituted
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup M&Ms
  • About 45-50 mini marshmallows

Instruction

  • With a mixer, cream butter until light and fluffy, about 1 minute. Add in brown sugar and white sugar and mix until well combined.
  • Add in the egg and vanilla extract. Mix.
  • In a separate bowl, sift together flour, cocoa powder, baking soda, cornstarch, salt, and espresso powder. Once combined, slowly incorporate dry ingredients into wet ingredients. Mix until just combined.
  • Add in M&Ms, almonds, and semi-sweet chocolate chips. Mix. Once combined, chill dough in refrigerator for about 20 minutes (this makes the dough easier to work with).
  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray with cooking oil.
  • Take about 2 Tbsp of dough and flatten it slightly in your hand. Stick 3-4 marshmallows in the center, and fold the cookie dough around the marshmallows and form it into a ball. Make sure none of the marshmallows can be seen in the dough.
  • Place on cookie sheets, about 2 inches apart.
  • Bake for 13-15 minutes, or until the cookies are done.
  • Enjoy!