Ingredients
Equipment
Method
- Cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients to form a dough.
- Stir in the chocolate chips until evenly distributed.
- Drop spoonfuls of peanut butter over the dough and lightly swirl to keep streaks.
- Gently fold in the mini marshmallows.
- Scoop dough onto parchment-lined baking sheet, spacing 2 inches apart.
- Bake at 350°F (175°C) for 10–12 minutes until edges are set and centers are soft.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
Cookies can be stored in an airtight container at room temperature for up to a week. Reheat in the microwave if desired.