Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: 18 cookies
Ingredients:
- 1/2 cup (1 stick) butter, melted
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg + 1 yolk
- 2 tsp vanilla extract
- 1 1/3 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsweetened cocoa powder
- 9 standard-sized marshmallows
- 18 Milk Chocolate Blossoms
Directions:
- Preheat the oven to 350° F. Line two baking sheets with parchment paper.
- Melt butter in microwave-safe bowl and set aside to cool. In a large bowl, use electric mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 4-5 minutes. Add egg, yolk, and vanilla extract then mix again, about 1 minute.
- In a small bowl, whisk together flour, baking soda, baking powder, salt and cocoa powder. Add dry ingredients to wet ingredients and mix on low speed until fully incorporated, about 2 minutes.
- Use a cookie scoop to form 1 inch dough balls and place them 3 inches apart on lined baking sheets. Use kitchen scissors to cut marshmallows in half horizontally and set aside. (You should have one marshmallow half for each cookie.)
- Bake for 6 minutes. Remove from oven and top each cookie with a marshmallow. Bake for an additional 2-3 minutes or until marshmallows are melted and gooey.
- Allow to rest on the baking sheet for at least 2 minutes before pressing one Milk Chocolate Blossom into the center of each cookie, on top of the melted marshmallow. Move to wire rack to finish cooling.
