From the kitchen of Stephanie Knewasser
In a double boiler melt:
1/2 c butter
1 1/2 c semi sweet chocolate chips
Stir until melted.
Remove from heat.
In a mixing bowl, cream:
1 1/4 c brown sugar
3 eggs
1 tsp vanilla or 2 tsp imitation vanilla
Slowly add chocolate mixture, scraping sides of bowl to incorporate all.
Add:
2 c flour
1 1/2 tsp baking powder
1/2 tsp salt
Chill dough for at least an hour.
Dough should be firm.
Roll dough into balls.
Place on silicone mat/ parchment/ greased cookie sheets.
Bake @ 350, 12 minutes.
Cut large marshmallows in half.
Place marshmallows cut side down onto baked cookies.
Want more marshmallow?
Top cookies with an uncut marshmallow.
Bake @ 350, 2 minutes.
Gently smoosh marshmallows down.
Let cookies cool a few minutes before removing from cookie sheets.
Let cookies cool completely.
Melt:
12 oz chocolate almond bark
Dunk cookies upside down into melted chocolate.
I like to leave some of the marshmallow exposed,
but it’s fine if you want to completely cover the marshmallow with chocolate.
Add sprinkles for a little color.
NOTES
- These are topped with half a large marshmallow. Want more? Use a whole marshmallow.
- I like to have a little marshmallow peak through, but it’s fine to completely cover it with chocolate.
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