Hot Chocolate Mini Marshmallow Cookies

Instructions

1. Adjust oven rack to 2nd level position (just above center) and preheat the oven to 325ºF. Line 2 cookie sheets with parchment paper or silicone mats.

2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.

3. In a medium saucepan over low-medium heat, melt the butter and chocolate chips. Stir continuously until melted and smooth. Remove from heat and whisk in the unsweetened cocoa powder. Set to the side.

4. Using your hand mixer or stand mixer fitted with the paddle attachment, beat the light brown sugar, eggs, and vanilla extract on medium speed. Add in the melted chocolate mixture and mix again until just combined.

5. Adjust the mixer speed to low, gradually adding the whisked dry ingredients until just combined. Scrape down the sides of the bowl, if needed.

6. Cover the mixing bowl with plastic wrap and refrigerate until the dough is firm enough to scoop (about 30 minutes). If refrigerating overnight, please allow cookie dough to sit at room temp for roughly 15 minutes before scooping.