Chocolate-Marshmallow Cookies

Ingredients

• 0.8 cup butter 
• 0.5 tsp calumet baking powder 
• 2  eggs 
• 1.8 cups flour 
• 17  marshmallows jet-puffed cut in half
• 3 Tbsp milk 
• 8 oz baker's semi-sweet chocolate divided
• 1.3 cups sugar 

Equipment

• bowl
• baking sheet
• oven
• microwave

Directions

1. Chop 6 oz. chocolate; place in medium microwaveable bowl.
2. Add butter. Microwave on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar.
3. Add eggs, 1 at a time, mixing well after each.
4. Add combined flour and baking powder; mix well. (Dough will be very soft.) Refrigerate 2 hours.
5. Heat oven to 350F.
6. Roll rounded tablespoonfuls of dough into 34 balls, each about 1-1/4 inches in diameter.
7. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
8. Bake 8 to 9 min. or until no longer wet and shiny. (Cookies will still be soft.) Immediately top each cookie with marshmallow half, cut-side down.
9. Bake 1 to 2 min. or until marshmallows start to puff. Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
10. Melt remaining chocolate as directed on package; stir in milk.
11. Drizzle over cookies. Refrigerate 15 min. or until chocolate is firm.