Ingredients
Equipment
Method
Instructions
- Preheat your oven to 375°F (190°C) and prepare two baking sheets by lining them with parchment paper.
- Melt together the semi-sweet baking chocolate and unsalted butter in a microwave-safe bowl in 30-second intervals until smooth.
- In a medium bowl, sift together the all-purpose flour, baking powder, cocoa powder, and salt.
- In a stand mixer, beat together the eggs, light brown sugar, vanilla extract, and peppermint extract until well combined.
- Incorporate the cooled chocolate and butter mixture into the wet ingredients and mix until fully combined.
- Gradually add the sifted dry ingredients to the wet mixture, mixing just until combined, then fold in the chocolate chunks.
- Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes.
- Scoop out the dough using a cookie scoop, rolling them into balls and placing them 2 inches apart on the baking sheets.
- Bake for 9 minutes, then place half a marshmallow on each cookie and return to the oven for an additional 2-3 minutes.
- Cool the cookies on a wire rack, then drizzle with chocolate sauce and sprinkle crushed peppermint on top.
Nutrition
Notes
Store cookies in an airtight container for up to 4 days at room temperature or freeze for longer freshness of up to 3 months.