Cookies

• Preheat the oven to 350°F and line a large baking sheet with parchment paper and set aside. If you only have a 9x13-inch baking sheet, you'll want to use two baking sheets for two batches.
• In a medium bowl, whisk together the flour, black cocoa, espresso powder, corn starch, salt, and baking soda. Set aside.
  1½ cup all-purpose flour, ½ cup black cocoa powder, 1½ tablespoons espresso powder, 2 teaspoons corn starch, ¾ teaspoon salt, ¼ teaspoon baking soda
• Partially melt the butter in a microwave-safe bowl. I melt mine for 45 seconds directly from the refrigerator. You want the melted butter to just be pooling a bit but still have a decent amount of stick left.
  ½ cup unsalted butter
• Add the butter and sugars to a large bowl or stand mixer fitted with a paddle attachment and cream just until smooth.
  ½ cup light brown sugar, ½ cup granulated sugar
• Add in the egg and vanilla extract and beat until fully incorporated.
  1 large egg, 1 teaspoon pure vanilla extract
• Add half of the dry ingredients to the wet ingredients and beat just until incorporated. Then add the remaining dry ingredients and mix until thoroughly combined.
• Fold in the chocolate chips.
  ½ cup dark chocolate chips
• Portion out the dough into 8 even portions (about 3.3oz. each) and gently press your thumb into the middle of the ball to create a well. Place a peppermint patty in each well and top it with a marshmallow, then gently use your hands to work the dough up and around the sides and top of the marshmallow and pat and pinch to seal.
  9 York peppermint patties, 9 regular-sized marshmallows
• Place the cookies on the baking sheet, trying to keep the peppermint patty side down. Place cookie dough at least 4 inches apart on the prepared baking sheet. Bake for 8 to 10 minutes until the edges are just set. The cookies will look slightly underdone; this is normal as they will continue to cook as they cool, and when warm the marshmallow is going to be gooey inside, giving them a softer look.
• Allow the cookies to cool on the pan for 15 minutes before transferring them to a wire rack with a spatula to cool completely. These cookies are very soft right after baking and will firm up while they cool.
• Once cooled, melt the white chocolate melting wafers in the microwave at 30-second intervals, stirring between each one until fully melted. Drizzle over the tops of the cookies and then top with holiday sprinkles or crushed peppermint candy if desired.
  ½ cup white chocolate melting wafers, 1 tablespoon holiday sprinkles