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1
No need to preheat the oven yet, this dough needs to chill.
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2
Place the three flours, cocoa powder, salt and baking soda into a medium sized bowl and stir until combined.
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3
Add in mini marshmallows, crushed Oreo's, sprinkles and chocolate buttons and stir until all are covered in flour.
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4
Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2 mins on med-high speed.
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5
Add in eggs and vanilla, scraping sides as necessary, and mix until well combined and smooth, 1 min on med-high speed.
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6
Add in melted chocolate and 1tbsp of the flour mix and mix on low until combined.
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7
Tip in the rest of the flour mix and combine on low until a dough forms.
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8
Tip dough into a medium sized bowl, cover with cling film and place in the fridge for at least 6 hours, overnight if possible.
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9
Once chilled, preheat the oven to 350F and line 3 baking trays.
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10
Using a 1.5tbsp cookie scoop, place dough balls on trays, 2 inches apart. Flatten dough balls ever so slightly with your hand to stop them rolling off.
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11
Place in the oven for 9-10 minutes, until risen slightly, soft in the middle, but a little drier around the edges.
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12
Leave to cool on the trays completely.
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13
Once cool, cookies will keep in an airtight container, at room temperature, for a week.
