Ingredients:

• ½ cup (1 stick) butter, melted
• ¾ cup light brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg + 1 yolk
• 2 tsp vanilla extract
• 1 1/3 cups all-purpose flour
• ¼ tsp baking soda
• ¼ tsp baking powder
• ½ tsp salt
• ½ cup Cocoa Powder
• 9 standard-sized marshmallows
• 18 Milk Chocolate Blossoms

Instructions:

1. Preheat the oven to 350º F. Line two baking sheets with parchment paper.
2. Melt butter in microwave-safe bowl and set aside to cool. In a large bowl, use electric mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 4 to 5 minutes. Add egg, yolk, and vanilla extract then mix again, about 1 minute.
3. In a small bowl, whisk together flour, baking soda, baking powder, salt and Cocoa Powder. Add dry ingredients to wet ingredients and mix on low speed until fully incorporated, about 2 minutes.
4. Use a cookie scoop to form 1 inch dough balls and place them 3 inches apart on lined baking sheets. Use kitchen scissors to cut marshmallows in half horizontally and set aside. (You should have one marshmallow half for each cookie.)
5. Bake for 6 minutes. Remove from oven and top each cookie with a marshmallow. Bake for an additional 2-3 minutes or until marshmallows are melted and gooey.
6. Allow to rest on the baking sheet for 5 minutes before pressing one Milk Chocolate Blossom into the center of each cookie, on top of the melted marshmallow. Move to wire rack to finish cooling.