Ingredients

1 cup salted butter (melted and cooled slightly)

1 cup packed light brown sugar

2 large eggs

1 tsp vanilla extract

2 cups all purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup chopped almonds

1 cup semi-sweet chocolate chips

12 large marshmallows (cut in half for 24 total)

Extra chopped almonds and mini chocolate chips for rolling the cookie dough (optional)

Instructions

Step 1: Preheat your oven to 350°F and line a large cookie sheet with parchment paper. Set aside.

Step 2: In a large mixing bowl, use an electric mixer to cream together the melted butter and brown sugar on medium speed until well combined.

Step 3: Add the eggs one at a time, mixing each in fully, then add the vanilla extract. Beat on medium speed for 30-45 seconds until smooth.

Step 4: In a separate bowl, sift together the flour, baking soda, cocoa powder, and salt with a whisk.

Step 5: Lower the mixer speed and gradually add the dry ingredients to the wet mixture, mixing just until incorporated.

Step 6: Fold in the chopped almonds and chocolate chips gently using a rubber spatula or wooden spoon.

Step 7: Roll the dough into balls using about 1 tablespoon per cookie. Flatten each ball slightly and place one marshmallow half in the center.

Step 8: Bring the dough edges up around the marshmallow to enclose it, leaving the center still visible.

Step 9: Optionally, combine extra chopped almonds and mini chocolate chips in a small bowl. Press the top of each dough ball into this mix, avoiding the marshmallow, then place on the prepared baking sheet.

Step 10: Bake for 10-12 minutes until the marshmallow tops are lightly golden and the cookie surface appears crackly. The cookies will be soft but will firm up as they cool.

Step 11: Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

For extra crunch, toast the almonds lightly before adding them to the dough.

Substitute walnuts or pecans if you prefer a different nut flavor or texture.

Use mini marshmallows whole instead of halving large ones for quicker assembly.

Try rolling the cookie dough balls in cocoa powder or powdered sugar instead of the almond and chocolate chip mix for a variation in texture.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter; just add a pinch of salt to balance the flavors.

Are these cookies gluten-free?

No, this recipe calls for all-purpose flour which contains gluten. For a gluten-free option, substitute with a gluten-free flour blend suitable for baking.