Directions
Cookie Instructions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs and vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and cornstarch. Gradually stir into the wet ingredients until a dough forms.
- Roll the dough into 1-inch (2.5 cm) balls and place them on the prepared baking sheet, spacing about 2 inches apart.
- Bake for 9–11 minutes, until the cookies are set but slightly soft in the center.
- Immediately after removing from the oven, gently press a marshmallow half onto the top of each cookie while still warm. Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Frosting Instructions:
- In a medium microwave-safe bowl, melt the butter for about 30 seconds. Add cocoa powder, corn syrup, powdered sugar, and milk or cream, stirring to combine.
- Microwave for an additional 20 seconds, then stir until smooth.
- Spoon the warm frosting over the cooled cookies and let it set. For a soft finish, allow 20 minutes; for a firmer set as pictured, let the frosting set overnight.
Recipe Details
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 40 minutes (including cooling)
Servings: 10–12 cookies
Difficulty: Medium
Variations & Substitutions
- Different Marshmallows: Use mini marshmallows for a more uniform topping or flavored marshmallows for a twist.
- Nutty Addition: Sprinkle chopped nuts on top of the frosting before it sets for added crunch.
- Dairy-Free Option: Substitute butter with coconut oil and use a non-dairy milk for a vegan version.
- Chocolate Twist: Add chocolate chips to the cookie dough for extra chocolatey goodness.
Serving Suggestions
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