“VAIN Foods” and it’s marks and “Exceptional Vanilla Extract” are trademarks of VAIN Foods. © 2020 VAIN Foods
Courtesy of Julie Mulhern
For the cookies â€“
Â½ cup unsalted butter
12 ounces semi-sweet chocolate chips
1Â½ cups flour
Â½ cup cocoa powder
1Â½ teaspoons baking powder
Â½ teaspoon salt
1Â½ cups brown sugar
2 teaspoons Vain Madagascar Vanilla extracted in Cane Rum
1 bag mini marshmallows
For the glaze â€“
4 tablespoons unsalted butter melted
Â¼ cup cocoa powder
Â¼ cup hot water
2 cups powdered sugar
1 teaspoon Vain Madagascar vanilla
For the cookies -
In a small sauce pan melt the butter then whisk in the chocolate chips until smooth. Let cool.
Sift together dry ingredients (flour, cocoa powder, baking powder and salt).
In a standard mixer combine sugar, eggs, and vanilla until fluffy.
Mix the cooled chocolate into the sugar, eggs, and vanilla.
Slowly add the dry ingredients and mix until combined.
Cover the dough with plastic wrap and chill for one hour.
Preheat the oven to 325F
Line a baking sheet with parchment and spoon out 1 tablespoon of dough rolled into a ball. Flatten slightly.
Bake for 10 to 12 minutes
Remove from oven and top each cookie with 3 mini marshmallows.
Bake an additional 2 to 3 minutes.
Remove cookies from oven and cool on a wire rack.
For the glaze -
In a medium bowl combine the melted butter, cocoa powder, hot water, and vanilla.
Sift in the powder sugar and stir until combined.
Lay a piece of parchment paper under the cooling rack holding the cookies.
Drizzle each cookie with glaze and, while the glaze is wet, sprinkle with sprinkles.
Let glaze set for at least 30 minutes.
Keep cookies in an airtight container.