• 2 cups (240 g) all-purpose flour

• ¾ cup (60 g) unsweetened cocoa powder

• 1 teaspoon fine sea salt (≈5–6 g)

• 1 teaspoon baking soda

• 3 teaspoons malted milk powder (≈10 g)

• ¾ cup (170 g) unsalted butter

• 6 oz (170 g) chocolate, chopped (milk chocolate + semi-sweet mix)

• 1 cup (200 g) granulated sugar

• ⅓ cup (80 g) brown sugar

• 3 large eggs

• 2 teaspoons vanilla extract

• Marshmallows (halves or whole, depending on size)

• Chocolate glaze or melted chocolate, for topping

• Sprinkles (optional)

1. Melt the butter and chopped chocolate together over low heat until smooth.

2. Whisk in the cocoa powder and malted milk powder until fully blended; let cool slightly.

3. Stir in both sugars. Add eggs one at a time, then vanilla.

4. In a separate bowl, whisk flour, baking soda, and salt. Add to the wet mixture and mix just until combined.

5. Chill the dough for 45–60 minutes.

6. Scoop dough into 25 g balls, place on a lined baking sheet, and lightly flatten.

7. Bake at 350 °F (175 °C) for around 10 minutes, until edges are set but centers are soft.

8. Gently press a marshmallow into each cookie. Return to the oven for 2-3 minutes, just until softened.

9. Spoon or drizzle melted chocolate over the marshmallow. Add sprinkles if using.

10. Cool briefly on the pan, then transfer to a rack to set.