Directions

• Preheat oven to 350F. Line two large sheet pans with parchment paper and set aside.
• In a glass bowl, microwave the chocolate in 15-second increments until melted, stirring in between each increment. Stir in the butter to combine and set aside.
• In a medium bowl, whisk the eggs. Add the coconut sugar and continue whisking until it’s fully incorporated. Mix in the vanilla, then pour in the melted chocolate and butter mixture and stir to incorporate, until there are no streaks left.
• In a separate bowl, whisk the flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until a thick, but wet, batter forms.
• Use a 2-tablespoon cookie scoop to scoop the batter into 16 cookies. Evenly space the cookies 1-inch apart.
• Bake until the edges spread and the tops crisp and crinkle, 6 to 7 minutes, then remove from the oven and carefully place 2-3 mini marshmallows and chocolate pieces on top of each cookie. Return to the oven and bake until the marshmallows are lightly golden, another 3 to 4 minutes. Cool completely on the baking sheet before serving.