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