-
1
In a medium saucepan over low heat, melt the butter, chocolate chips and chopped chocolate, stirring frequently. Remove from heat once melted. Let it cool for 15 minutes.
-
2
In a medium bowl, sift together the flour, cocoa powder, baking powder and salt.
-
3
In a mixing bowl using an electric mixer, beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 3 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour.
-
4
Preheat oven to 325 F. Spray two baking sheets with non-stick spray.
-
5
Using an ice cream scoop, scoop the dough and place on the baking sheets. Arrange them about 2 inches apart on each cookie sheet. They will flatten during baking. Bake until the tops of the cookies crack, about 12 minutes.
-
6
Cut the marshmallows in half horizontally. Cut the Heath Bars in half as well. Pair 1/2 of a marshmallow and 1/2 of a Heath Bar and gently smash to combine. Repeat until you've combined them all.
-
7
Remove the cookie sheets from the oven; gently press a Heath Bar/marshmallow (Heath Bar should be hidden underneath the marshmallow) into each cookie. Bake until the marshmallows are just softened, about 4 minutes. Remove from oven.
-
8
Allow cookies to cool a few minutes and then transfer to cooling racks to cool. Serve and enjoy!
