Courtesy of Julie Mulhern
For the cookies –
½ cup unsalted butter
12 ounces semi-sweet chocolate chips
1½ cups flour
½ cup cocoa powder
1½ teaspoons baking powder
½ teaspoon salt
1½ cups brown sugar
2 teaspoons Vain Madagascar Vanilla extracted in Cane Rum
1 bag mini marshmallows
For the glaze –
4 tablespoons unsalted butter melted
¼ cup cocoa powder
¼ 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.