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In a small pan, melt the butter.
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Whisk in the chocolate chips until melted and smooth.
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Remove pan from heat and set aside to cool.
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In the bowl of the stand mixer, combine the sugar, eggs, and vanilla, with the paddle.
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In a separate bowl mix together the flour, cocoa powder, baking powder, and salt.
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Once the chocolate mixture in the pan has cooled, add it to the sugar mixture in the stand mixer and mix well.
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Change to the whisk and slowly whisk the flour mixture into the chocolate mixture until well combined.
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Cover the bowl with plastic wrap and place in the refrigerator for 1 hour.
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After the hour is up, preheat the oven to 325°.
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Grease 2 cookie sheets and line with parchment paper.
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Using a cookie scoop, scoop dough and place 2" apart on the cookie sheets.
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Press each cookie down slightly.
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Bake for 10-12 minutes.
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Remove from oven and top each cookie with 3 mini-marshmallows.
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Place the cookies back in the oven for another 2-3 minutes, until the marshmallows puff up.
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Remove from oven and place on cooling racks. Repeat until all the dough is baked.
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Once all the cookies are cooled begin to make the glaze.