Ingredients
Equipment
Instructions
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar with a mixer on medium speed until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until just combined.
- In a separate medium bowl, whisk together the flour, Dutch-process cocoa powder, baking soda, and sea salt. On low speed, gradually add the dry ingredients to the wet ingredients, mixing only until a few streaks of flour remain.
- Use a cookie scoop to portion the dough into 12 balls. Create a deep indentation in each ball and spoon about a teaspoon of peanut butter into it. Cover and chill in the refrigerator for at least 60 minutes.
- Preheat oven to 350°F (175°C). Place chilled dough balls on a parchment-lined baking sheet 2-3 inches apart. Bake for 10 minutes.
- Remove from oven and gently press a large marshmallow into the center of each cookie. Return to the oven and bake for another 2-4 minutes until marshmallows are puffed.
- For a charred top, use a kitchen torch to toast the marshmallows or place under the oven broiler for 30-60 seconds, watching constantly to prevent burning. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Do Not Overmix: Mix the flour in only until it's just combined to ensure a fudgy texture.
Don't Skip the Chill: Chilling the dough for at least an hour is crucial for thick cookies that don't spread too much.
Room Temperature Ingredients: Using room temperature butter and eggs ensures a smooth, uniform dough.
Uniform Size: Use a cookie scoop for evenly sized cookies that bake consistently.
Don't Skip the Chill: Chilling the dough for at least an hour is crucial for thick cookies that don't spread too much.
Room Temperature Ingredients: Using room temperature butter and eggs ensures a smooth, uniform dough.
Uniform Size: Use a cookie scoop for evenly sized cookies that bake consistently.
