Ingredients

• ½ cup + 2 Tbsp unsalted Butter, room temperature (140 g)
• ⅔ cup Light Brown Sugar (145 g)
• ⅓ cup Cane Sugar (65 g)
• 1 Egg (50 g)
• 1 tsp Vanilla Extract
• 1 cup Organic Unbleached White All-Purpose Flour (136 g)
• 1 packet Milk Chocolate Hot Cocoa Mix (39 g)
• ¼ cup Cocoa Powder (20 g)
• ½ tsp Baking Soda
• ¼ tsp Salt
• ½ cup Semi-Sweet Chocolate Chips or Chopped Chocolate Bar (100 g)
• 1 cup Diamond of California Finely Diced Walnuts (120 g)
• About 72 mini marshmallows

Instructions

1. Mix softened butter, brown sugar and cane sugar until well incorporated. Add the egg and vanilla extract to the mixture and mix.
2. In a separate bowl, whisk together the flour, hot cocoa mix, cocoa, baking soda and salt.
3. Incorporate the dry ingredients to the wet mixture then stir in the chocolate chips and walnuts.
4. Cover and chill the dough in the refrigerator for 1 hour.
5. While the dough is chilling, preheat the oven at 350ºF and line two baking sheets with parchment paper.
6. Divide the chilled cookie dough into 24 portions. Roll into a ball, create a small indent on top with your finger and insert 2-3 mini marshmallows.
7. Bake for 11 minutes until the cookies are set and the marshmallows are bubbly and toasted. Let cookies cool on the baking sheet for 5 minutes.