Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, melt the butter and let it cool, then stir in the brown sugar, white sugar, egg, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until combined into a dough.
- Fold in the mini marshmallows until evenly distributed throughout the dough.
- Scoop the dough onto the prepared sheets, spacing them 2 inches apart, and sprinkle with demerara sugar if desired.
- Bake for 8-10 minutes, until the edges are set but centers are soft.
- Let cool on baking sheets for 10-15 minutes before transferring to a wire rack.
Nutrition
Notes
Store cookies in an airtight container for up to 4-5 days at room temperature. For longer storage, freeze cookie dough balls and bake from frozen.