But wait – there’s more! What if I told you that these were super simple to make?
It’s all true! And you can enjoy them warm out of the oven, or they’re just as good (ok, almost as good) warmed to room temperature.
Ingredients
· ¾ cups butter, softened to room temperature
· 1 ½ cups dark brown sugar
· 2 eggs
· 2 t vanilla
· 1 ¼ cups semisweet or dark chocolate chips (I used semisweet)
· 1 ½ cups flour
· ¾ cup sweetened cocoa
· 1 t baking powder
· 1 ¼ t cinnamon, divided
· 1 t salt
· 12 regular marshmallows
Directions
Put the butter and sugar into a bowl and beat with your hand mixer until everything is nice and fluffy. Next, throw in the eggs and vanilla and beat again until it’s all well blended – set this aside.
In a double boiler, melt the chocolate chips. This is going to be the most difficult part of the recipe. Just to it slowly and take it off the heat before the chips are completely melted, and stir with a wooden spoon until it’s all done. Add the melted chocolate to your butter mixture and mix again until everything is well blended.
In a separate bowl add the dry ingredients – the flour, cocoa, baking powder, 1 t of the cinnamon (not all of it), and the salt. Whisk it all together.
Take your dry mixture and slowly pour it into the butter and chocolate mixture, mixing with your hand mixer until it’s all well blended. Cover the bowl with plastic wrap and chill it in the fridge for an hour or so.
Just before you’re ready to take the dough out of the fridge, take the marshmallows and cut each one in half, through the center.
Line some cookie sheets with parchment paper. Roll the dough into balls a little bit smaller than a golf ball and put 6 to a sheet. Before you put them into the oven, flatten each ball so that they’re about ¼ to ½ inch thick and bake at 350 for about 8-10 minutes, or until they’re just a little loose in the centers.
Take the cookies out of the oven and put a half marshmallow on top of the center of each one. 
Increase the oven temperature to a broil and move the oven rack to the top position. Once the oven is heated up, put the cookies onto the top rack, but leave the door open just a little so you can watch them. If you’ve ever toasted marshmallows before (and who hasn’t), we all know how quickly a marshmallow can go from toasty to fireball and we do not want a fireball here.
Once the marshmallows are toasted, take the cookies out of the oven and sprinkle them with a little of the remaining cinnamon. Transfer them to a wire rack to cool completely or, like I said above, enjoy them nice and warm.
One thing to note – you’ll probably have to do a couple of rounds of cooking for these – we’re making about 36 cookies, but only 6 per cookie sheet. I did two sheets at a time, so between the first round and second round, remember to lower the oven back down from broil to 350…and let it cool to that temperature…before you do the second batch.
Ugly Desserts 