COOKIES:

In a small sauce pan, melt the butter and whisk in chocolate chips, stirring until melted into a smooth chocolate sauce. Set aside to cool.

In the bowl of a stand mixer, combine the sugar, eggs and extract. Mix until well combined. Once the chocolate and butter mixture is cooled, mix it into the sugar, eggs and extract. Slowly add in flour, cocoa powder, baking powder and salt stirring until everything is combined. Cover in plastic wrap and place in fridge for at least 1 hour.

After chilling dough, preheat oven to 325 degrees. Line a baking sheet with parchment paper. Roll about a tablespoon of chilled dough into a ball and press down slightly onto prepared baking sheet. Bake for 10 minutes. Remove from oven and top each cookie with three mini marshmallows. Place back in oven for 2 - 3 minutes. Remove cookies from oven and place on a wire rack to cool. Repeat until all cookies are done. While cookies cool, make the chocolate glaze.

GLAZE:

In a medium bowl, combine melted butter, cocoa powder, hot water and vanilla extract. Slowly whisk in powdered sugar until everything is combined. Lay a piece of parchment paper under the cooling rack that is holding the cookies to make for easy clean up. Drizzle each cookie with the chocolate glaze, covering the marshmallows and top with festive sprinkles. Enjoy!

 

COOKIES:

1/2 cup butter, unsalted (1 stick)

12 ounces semi-sweet chocolate chips

1 1/2 cups flour

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups brown sugar

3 eggs

2 teaspoons vanilla extract

1 bag of mini marshmallows

Sprinkles

GLAZE:

4 tablespoons melted butter

1/4 cup cocoa powder

1/4 cup hot water

2 cups powdered sugar

1 teaspoon vanilla extract