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Chewy Chocolate Cookies with Marshmallows and Toasted Pecans

This amazing cookie has a chewy brownie texture, gooey marshmallows, toasted pecans, and a silky chocolate sauce.
Servings 97 cookies (approx.)

Ingredients

Cookies:

  • I cup butter (softened)
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 cup milk
  • 2 tsp vanilla extract
  • 3 3/4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt

97 pecans (one for each cookie)

48-50 regular sized marshmallows (cut in half)

Chocolate Sauce:

  • 7 Tbsp butter
  • 3 Tbsp cocoa powder
  • 1/4 cup + 1/2 Tbsp milk
  • 2 cups powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  • Preheat oven to 300 degrees F. Adjust your oven pan(s) so it's in the center. Line 1 or 2 baking sheets with parchment paper. (Depending on how many pans you want to bake at a time).
  • Toast pecans on an un-greased skillet over medium/low heat until fragrant. Set aside.
  • In the bowl of your stand mixer, cream butter and sugars until combined and fluffy. Add eggs, milk, and vanilla. Mix well. (Mixture will look curdled)
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Add to creamed mixture and mix until combined.
  • Drop your batter by a heaping 1/2 Tbsp on your prepared baking sheet. (Or use a cookie scoop that's roughly the same size.) Dip your cookie scoop into hot water between each scoop. I fit 12 cookies on my baking sheet.
  • Bake in preheated oven for 10 min. While the cookies are baking, start slicing your marshmallows so you're ready to put them on the cookies.
  • Once the cookies have baked for 10 min, remove from oven and top each cookie with half a marshmallow, sticky side down. Barely press them into the cookie. If you press them in too much, the cookie will be flat.
  • Return to the oven and bake for 3-4 min. Remove the cookies and immediately top with a toasted pecan, gently pressing them into the marshmallow. Cool for 7 min before drizzling on the glaze.
  • While the next batch is baking, make the chocolate.
  • In a medium saucepan over medium/low heat, combine butter, cocoa powder, and milk. Turn heat up to medium high and bring to a boil. Boil for 1 min, STIRRING CONSTANTLY. Then, remove from the heat and cool 1 min.* Whisk in powdered sugar and vanilla. Drizzle over cooled cookies.

Notes

*Don't let this mixture cool too much or you'll end up with a frosting when adding powdered sugar. When still warm, the powdered sugar melts into the chocolate and produces a glaze with a perfect consistency.
Also, these cookies freeze well.