Step 1: Creaming the Base
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. In a large bowl or stand mixer, beat the softened butter until creamy. Add the hot cocoa packets (dry powder only) and beat until the mixture looks like a dark, rich frosting. Tip: Beating the butter with the cocoa sugar granules helps aerate the dough, which is essential for that tender, melt-in-your-mouth texture.Step 2: Emulsifying the Eggs
Add the eggs one at a time, mixing well after each addition. The batter will loosen slightly and become glossy. Actionable Tip: If the batter looks curdled, don’t panic. It will smooth out once the flour is added. Scrape the sides of the bowl to ensure all the cocoa flavor is incorporated.Step 3: Integrating the Structure
Gradually add the self-rising flour to the wet mixture. Mix on low speed just until the flour streaks disappear. Texture Check: The dough should be thick and slightly sticky, resembling a dense brownie batter.Step 4: The Marshmallow Fold
Gently fold in the marshmallow bits by hand using a spatula. If you are using standard mini marshmallows, try to freeze them for 10 minutes beforehand so they don’t melt away completely in the oven.Step 5: Scoop and Bake
Use a medium cookie scoop to drop rounded tablespoons of dough onto your prepared sheets. Bake for 9-11 minutes. Visual Cue: The cookies are done when the edges are set and the tops have cracked slightly (similar to a crinkle cookie), but the centers still look soft. Do not overbake!
