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“These cookies make the best partner to a glass of milk or for that matter a partner with anything! Give these to kids to get a smile or enjoy one yourself for a little bit of nostalgia! I used an egg replacer with them and topped with them chocolate swirl marshmallows - needless to say they were perfect! Great for gift baskets too - everyone was able to enjoy them!”
60 cookies

Ingredients Nutrition


  1. In a medium saucepan, melt the butter and chopped chocolate, stirring frequently, over medium heat. Let cool 15 minutes. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Using an electric mixer beat the sugar, eggs, and vanilla at low speed until smooth- about 2 minutes. Mix in the cool chocolate mixture just until blended. Add the flour mixture in two batches, mixing on low speed until just combined. Refrigerate the dough for at least one hour. Preheat oven to 325 degrees and line two large cookie sheets with parchment paper. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet & flatten slightly. Bake until tops are slightly cracked - about 12 minutes. Meanwhile, snip 8 marshmallows in half crosswise and stick one square of chocolate onto each of the cut sides. Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into the cookie. Bake until the marshmallows soften - about 4 minutes. Transfer the pans to racks to cool for about 5 minutes; grate remaining chocolate over the hot cookies. Using a spatula, transfer cookies to the racks and let cool. Repeating the process with the remaining dough, marshmallows and chocolate, just make sure you use a clean sheet of parchment when baking each batch.

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