In a medium mixing bowl, whisk together the
All-Purpose Flour (2 3/4 cups)
(plus 2 Tbps),
Unsweetened Cocoa Powder (1 Tbsp)
Hot Chocolate Mix (2/3 cup)
Corn Starch (2 Tbsp)
Baking Soda (1 tsp)
Salt (1 tsp)
; set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the
Unsalted Butter (1 cup)
Granulated Sugar (1 cup)
Brown Sugar (1/2 cup)
until well blended.
Add in the
one at a time, then blend in
Pure Vanilla Extract (1/2 Tbsp)
. Add half of the flour mixture at a time, and mix on low speed just until combined; add remaining flour mixture and mix until just combined.
Milk Chocolate Chips (1 1/4 cups)
. Cover and refrigerate overnight.
The next day, preheat oven to 350 degrees F (175 degrees C) and line 2 baking sheets with silicone liners or parchment paper.
Scoop dough out and shape into balls, about 1-1/2 tablespoons for each cookie. Space cookies 3 inches apart on prepared pans.
Bake one sheet at a time for about 11-12 minutes. Edges should be set (cookies will appear puffy and slightly under-baked).
Remove from oven and immediately place 4 to 5
Mini Marshmallows (1 1/2 cups)
on top of each cookie; return to oven and bake until marshmallows are slightly melted (about 1-1/2 minutes).
Allow to cool on pans for 5 minutes. Cool cookies completely before proceeding to next step.
Milk Chocolate Chips (1 cup)
Vegetable Oil (1/2 Tbsp)
in a small microwave-safe bowl and heat in a microwave oven in 30-second increments, stirring every 30 seconds, until chocolate is melted; stir well to combine.
Carefully drizzle melted chocolate on top of each cookie. Store the cookies in an airtight container at room temperature for up to 3 days.