01 -
Microwave the butter and chocolate in short bursts (about 30 seconds each) until melted. Let it sit and cool for 15 minutes.
02 -
Stir together the flour, cocoa powder, salt, and baking powder until evenly mixed.
03 -
Whisk the eggs, sugar, and vanilla extract until blended. Slowly mix in the melted chocolate. Gradually add the dry ingredients to the wet mixture.
04 -
Put the dough in the fridge for an hour. If it's been chilling for more than 4 hours, let it sit at room temperature for 30 minutes before using.
05 -
Preheat your oven to 325°F. Line your cookie trays with parchment paper.
06 -
Place dough onto the lined pans, leaving about 2 inches of space in between scoops.
07 -
Let the cookies bake for 10 to 12 minutes. They should have a crackly texture when done.
08 -
Once done, place half of a marshmallow into the center of each cookie while they're warm.
09 -
Pop the cookies back in the oven for about 3 minutes so the marshmallows soften nicely.
10 -
Let cookies cool for five minutes on the baking sheet before transferring them to a wire rack.
11 -
Blend the icing ingredients together. Position the rack over a tray and drizzle the icing onto the marshmallows. Quickly add the sprinkles while it’s wet.
12 -
Wait 30 to 60 minutes for the icing to harden before handling the cookies.