Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl with an electric mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes). Mix in the peanut butter until combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- On low speed, gradually add the dry ingredients to the wet ingredients until just combined. Fold in 1 cup of chocolate chips.
- Cover the dough and chill in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 2-tablespoon-sized balls of dough. Flatten each ball, place 3-4 mini marshmallows in the center, and wrap the dough around to seal them inside.
- Place dough balls 2 inches apart on the baking sheets. Bake for 12-14 minutes, until the edges are set. The centers will look soft.
- Let the cookies cool on the baking sheet for 5-10 minutes before moving them to a wire rack to cool completely.
Nutrition
Notes
For an extra decadent touch, press a few extra chocolate chips and a mini marshmallow into the tops of the cookies as soon as they come out of the oven.
Ensure marshmallows are fully sealed within the dough to prevent them from leaking and burning on the pan.
Ensure marshmallows are fully sealed within the dough to prevent them from leaking and burning on the pan.