• in a microwave-safe bowl or a double boiler melt butter and chocolate chips, then set aside to cool
• in a large bowl add brown sugar, eggs and vanilla, combine then add the cooled chocolate and butter mixture. mix until everything is well combined
• add the flour, baking soda, salt, and cocoa powder, and mix everything together until you can no longer see any of the dry ingredients.
• cover and allow to chill in fridge for 1 hour minimum (or overnight) if chilling over night remove from fridge about 30 minutes before you plan to bake them.
• pre heat oven to 325°f
• using a 1.5 tbsp size cookie scoop drop cookies onto a cookie sheet with 2 inch space for spreading.
• bake for 12 min
• cut marshmallows in half
• remove cookies from the oven and place half a marshmallow on each
• place back in the oven for 2-3 minutes to melt the marshmallow.

Make the icing

• cream together softened butter with icing sugar
• add cocoa powder water and vanilla the whisk until all combined
• spoon the icing into a piping bag or large freezer bag with the tip cut off
• drizzle some icing on the still warm cookie and quickly top with sprinkles.
• allow to cool and set completely before trying to store anywhere.