Hacking the Box Mix: Homemade Chocolate Marshmallow Crinkle Cookies

Chocolate Marshmallow Crinkle Cookies

Adapted from Williams-Sonoma [1]

In a small bowl, sift the flour, cocoa powder, baking powder, and salt together. Set aside. Melt the chocolate and milk in a double boiler; be careful not to overheat as the milk can curdle. Remove and stir until the mixture is smooth. Set aside.
In a bowl of an electric mixer, beat the butter on medium speed until creamy, about one minute. Add the sugar and vanilla and beat until fluffy, about four minutes. Stop the mixer and scrape down sides of the bowl if necessary. Add the egg and beat until well-combined, about one minute. Reduce speed to medium-low, add the melted chocolate mixture, and beat until well-combined, about 30 seconds. Reduce speed to low, add the flour mixture, and beat until just incorporated, about one minute. Stir in the Mallow Bits. Do not overmix. Cover the mixing bowl with plastic wrap and refrigerate for one hour.
Preheat to 350°F. Line two baking sheets with parchment paper. Remove the dough from the refrigerator and use a small scooper (or two spoons) to divide dough into 18 equal balls (about two tablespoons per cookie). Roll each dough ball in powdered sugar until coated. Place the cookies on prepared baking sheets, spacing them two inches apart.
Bake until the cookies have flattened out and the tops look crinkled, about 12 minutes. The centers will look underdone. Halfway through the baking time, rotate the sheets from top to bottom and 180 degrees. Transfer the parchment paper with cookies to cooling racks and let the cookies cool completely.