adapted from marthastewart.com
- 1 cup plus 8 tablespoons all-purpose flour (spooned and leveled), separated
- 2 tbs cocoa powder
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 tsp cayenne pepper
- 6 tablespoons unsalted butter, room temperature
- 6 tablespoons packed light-brown sugar
- 2 large eggs
- 9 large marshmallows, halved, or 18 as noted below*
- 12 ounces semisweet chocolate, coarsely chopped
*I used Kraft’s large peppermint swirled marshmallows, which are large and not as high as regular marshmallows – no need to cut in half.
- Preheat oven to 350 degrees, with racks in upper and lower thirds.
- In a medium bowl, whisk together flour, cocoa powder, salt, baking soda, baking powder, cinnamon and cayenne.
- In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light, 4 minutes.
- Add egg and beat to combine.
- Add flour mixture and beat on low speed until combined.
- Drop dough by tablespoonfuls, 3 inches apart, onto two parchment-lined baking sheets. With the bottom of a measuring cup dipped in flour, flatten cookies to 2 inches in diameter.
- Bake until dry and set, about 7 minutes, rotating sheets halfway through.
- Remove from oven and top each cookie with a marshmallow half. Bake until marshmallows are soft, 2 minutes.
- Remove from oven and, with a metal spatula, gently flatten each marshmallow, being careful to keep within border of cookie edge.
- Let cookies cool completely on sheets on wire racks.
- Place chocolate in a medium heatproof bowl set over a saucepan of simmering water. Stir until melted, 2 minutes.
- Remove bowl from pan and let cool slightly before handling.
- Place chocolate in a decorating bottle with frosting tip, or in pastry bag with frosting tip. Be careful – chocolate is hot.
- Drizzle chocolate on top of marshmallow. Let cool.