I found on Pip & Ebby. They were easy to make and tastes so yummy!
1 stick (4oz) unsalted butter
12 oz chopped semisweet chocolate (bars)
1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1 1/4 cups light brown sugar
3 eggs, room temperature
1 1/2 tsp vanilla extract
In a medium saucepan, melt the chopped chocolate and butter;
stir frequently over medium heat until smooth. Let cool 15 minutes.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
Using an electric mixer, beat on low speed the brown sugar, eggs, and vanilla, about 2 minutes.
Mix in the cooled chocolate until just blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate for at least 1 hour.
Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper. Using a tablespoon or scooper, scoop the dough and roll between your palms to form 1-inch balls.
Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly.
Bake the cookies until the tops of the cookies crack, about 12 minutes.
Meanwhile, cut 7.5 oz of semisweet chocolate bars into 1-inch squares. Snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the sticky cut sides.
Remove the cookie sheets from the oven and gently press a marshmallow half, chocolate side down, into each cookie. Put back into oven and bake until the marshmallows are just softened,
about 4 minutes. Transfer the pans to racks to cool for 5 minutes.
Grate 5 oz of semisweet chocolate over the hot cookies. Using spatula, transfer the cookies to the racks and let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment paper.
Hope you enjoy them as much as we do!