Twenty-four small soft cocoa cookies with marshmallow and dark-chocolate drizzle.

Scale

Cook Mode Prevent your screen from going dark

Beat 1/2 cup softened butter with 3/4 cup brown sugar. Beat in one egg and 1 tsp vanilla. Whisk 1 1/4 cups flour, 1/2 cup cocoa, 1/2 tsp baking soda and 1/2 tsp salt; mix into the wet base. Cover and chill about thirty minutes.
Heat oven to 350°F. Scoop twenty-four similar small dough mounds onto two lined sheets. Bake one sheet at a time approximately 8–9 minutes until the cocoa cookie edges look set.
Place half a large marshmallow, cut side down, on each warm cookie and return that tray to the oven about 2–3 minutes until marshmallow puffs and adheres without burning. Transfer to a rack and repeat with the second tray.
Melt 3 oz chopped dark chocolate gently in short microwave bursts, stirring, and drizzle lightly over completely cooled cookies. Let set about twenty minutes and record spread, marshmallow adhesion and yield in a kitchen trial.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 50 minutes, included in the total.

Untested estimate: 30-minute dough chill, two sequential trays of 12 minutes including marshmallow stage, and 20-minute cool/drizzle set.