These cookies taste like winter evenings distilled into something soft and indulgent. Deep chocolate dough bakes into rich, fudgy rounds, then gets finished with melted dark chocolate and pillowy marshmallows that soften, stretch, and toast just enough. They’re nostalgic without being childish — the feeling of holding a mug of hot chocolate, turned into a cookie.

Perfect for cold nights, late conversations, or when you want dessert to feel like comfort. This is the recipe for Marshmallow Chocolate Cookie from motion picture and cookbook "Savor." Featuring the song "Big Dreams Take" from the "Savor, Part II" soundtrack.

Serves

48 cookies

Ingredients

Chocolate Cookie Dough

• ½ cup unsalted butter

• 12 ounces semi-sweet chocolate chips

• ¼ cup unsweetened cocoa powder

• 1½ cups all-purpose flour

• 1½ teaspoons baking powder

• ¼ teaspoon salt

• 1¼ cups light brown sugar, packed

• 3 large eggs, at room temperature

• 2 teaspoons vanilla extract

Topping

• 6 ounces dark chocolate, chopped into small pieces

• 1 (10-ounce) bag mini marshmallows

Method

Prepare the Dough

1. Position an oven rack slightly above the center and preheat the oven to 325°F. Line two baking sheets with parchment paper or silicone mats.

2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a saucepan over medium-low heat, melt the butter and chocolate chips together, stirring frequently until smooth and glossy. Remove from heat and whisk in the cocoa powder until fully incorporated. Let cool slightly.

4. In a separate mixing bowl, beat the brown sugar, eggs, and vanilla until smooth and slightly thickened.

5. Pour in the warm chocolate mixture and mix just until combined.

6. With the mixer on low speed, add the dry ingredients gradually, stopping as soon as the dough comes together.

7. Cover and refrigerate for about 30 minutes, until the dough is firm enough to scoop cleanly.

Bake and Finish

1. Scoop the chilled dough into 1½-tablespoon portions and place them about 2 inches apart on the prepared baking sheets.

2. Bake for 10 minutes, then remove the cookies from the oven.

3. Press a few pieces of chopped dark chocolate and 3–4 mini marshmallows gently into the top of each cookie.

4. Return to the oven and bake for an additional 2–4 minutes, until the marshmallows are soft and just beginning to melt.

5. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool.

6. For a toasted finish, use a kitchen torch to lightly brown the marshmallows once the cookies are off the parchment.

Notes

• These cookies are best enjoyed the day they’re made, when the centers are soft and the marshmallows are still tender.

• Store in an airtight container at room temperature for up to 2 days.