Chocolate + Marshmallows = Bliss

I had marshmallows sitting sitting in my cupboard for awhile now and I really don't like them unless they're in a s'more. I was just about to throw them away but last week I was in Starbucks where they had HUGE chocolate marshmallow cookies on display which looked so chewy and gooey. Instead of spending an insane amount of money on one, I decided to go home and make my own with the ones staring at me from the cupboard. They came out delicious! Before you get started, cut the marshmallows in half and throw them in the freezer.

Chocolate Marshmallow Cookies
makes about 2 dozen

1- 1/2 cups flour
1/3 cup unsweetened cocoa
1/2 tsp baking soda
1/2 cup white sugar
1/2 cup (packed) brown sugar
1/2 cup butter, softened
1 large egg
1tsp vanilla extract
12 marshmallows, cut in 1/2 and frozen

Sift the flour, cocoa and baking soda. Set aside. Whip the sugars and butter. Add egg and vanilla. Mix in the flour mixture only until there is no flour visible in the dough. This will be a thick dough- don't overmix. Take a blob of dough (about the size of a golf ball) and create a well" in the middle. Place 1/2 marshmallow in it and press the seams over it- hiding it in the middle (pictures below). Place on baking trays lined with parchment paper, keeping them far apart for baking purposes. They will expand!
Place the trays in the freezer for about 20 minutes to refreeze the marshmallow. This will help eliminate explosions during baking. Preheat the oven to 350 degrees. I am currently using a large toaster oven so I really have no way of knowing how hot it is. I just keep my eye on everything, adjusting the heat as I need to. As a side note, I can only bake 6 cookies at a time! Remove cookies from the freezer and bake for about 10-12 minutes; keeping your eye on them. You want to remove them as soon as you see marshmallow oozing out of them. Remove and let cool for a few minutes.

Enjoyed best with a cup of coffee or a glass of milk!