1/2 cup Butter
6 ounces Chocolate Covered Espresso Beans, finely chopped
6 ounces Semi-Sweet Chocolate Chips
1 1/4 cups Light Brown Sugar
3 Large Eggs
2 teaspoons Vanilla
1/4 cup Unsweetened Cocoa Powder
1 1/2 cup Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
8 ounces Semi Sweet Baking Chocolate cut into 1” pieces
16 Large Marshmallows cut in half
DIRECTIONS: In a medium saucepan, over medium heat, melt the butter, espresso beans and the 6 ounces of semisweet chocolate chips. Stir constantly until just melted. Remove from heat and let stand for 5 minutes to slightly cool.
In a large bowl, combine the brown sugar, eggs and vanilla. On medium speed, mix just until blended. Beat in the cooled chocolate mixture just until combined.
Add the cocoa powder, flour, baking powder and salt. Mix on low speed just until combined. Cover bowl with plastic wrap and refrigerate for 2 hours.
Preheat oven to 325 degrees. Line two cookie sheets with parchment paper. Scoop and drop the cookie dough by the tablespoon, onto the prepared cookie sheets. Make sure to space them at least 2 inches apart.
Bake cookies for 12 minutes. Remove cookies from oven and place one piece of chocolate on the center top of each cookie, and then top each cookie with one half of a marshmallow. Place the cookies back in the oven for an additional 4 minutes.
Remove the pan and let cookies cool at least 5 minutes before transferring to a cooling rack.