12teaspoonschocolate spread Nutella/Hershey's/whatever you want!
Instructions
In a medium-size bowl, sift together the flour, cocoa powder and baking powder. Set to one side.
In a microwave-safe bowl, melt the dark chocolate in 30 second intervals, stirring each time to make sure the chocolate doesn't burn.
When fully melted, beat in the egg and vanilla extract.
In a separate bowl, beat together the butter and sugar for about 2 minutes until light and fluffy. Scoop in the melted chocolate and beat together for a further 1 minute.
Pour in the flour-cocoa powder-baking powder mixture into the wet ingredients and gently stir until just combined. Do not over-mix!
Cover the bowl with plastic wrap and leave at room temperature for 30 minutes, until the cookie dough takes on a scoopable texture.
Meanwhile, preheat the oven to 350F/175C and line a baking tray with parchment paper or a silicone baking mat.
After 30 minutes, take a tablespoon measuring spoon and scoop out heaped mounds of cookie dough. Drop each mound of cookie dough out onto the lined baking sheet. The cookies will spread a little so give them room to grow.
Top each cookie dough round with 1 medium marshmallow or half a jumbo marshmallow and bake in the preheated oven for 10 minutes, until the cookies are set and the marshmallows are golden.
Remove from the oven and leave the cookies to sit on the baking tray for an extra 10 minutes, before removing them to a wire rack to cool.
When fully cooled, scoop about 1 teaspoon of chocolate spread onto the top of each marshmallow and serve.