To a microwave-safe bowl, add the butter and chocolate chips and microwave for 30 seconds at a time, stirring after each time you microwave, until the chocolate chips and the butter are well combined and melted. Set to the side.

To a separate bowl, add the flour, salt, cocoa powder, and baking powder and whisk together.

To a large bowl or stand mixer, add the brown sugar, vanilla, and eggs. Mix until well combined. Stir in the chocolate sauce that you set aside and combine. Stir in the dry ingredients. Cover with cling wrap or a lid and refrigerate for 1-2 hours. This will help keep the cookies from spreading out too much in the oven.

Preheat oven to 325℉.

Line a large cookie tray with parchment paper. Using a cookie scoop, scoop out some of the dough and roll it into a ball with your hands. Place onto your cookie tray. Make sure the cookies are about 2 inches apart so they don’t overlap while baking. This makes about 24 cookies so I normally bake these cookies in batches.

Bake for 11-12 minutes. While baking, cut each marshmallow in half. Once out of the oven, place each marshmallow half on the center of each cookie and bake for another 2 minutes to get the marshmallow melty. Let cool on the cookie tray for two minutes, then move to a cooling rack. Let cookies cool down completely before you glaze them.

To make the glaze, add all of the glaze ingredients into a bowl and whisk together. You don’t want the glaze super thin and runny, but you don’t want it too thick like a frosting. Add a little bit more water if it appears too thick.

Once the cookies are cooled, drizzle some of the glaze on each cookie (it’s ok if some of the glaze falls off the cookies) and sprinkle the tops of the cookies with sprinkles. Let the glaze sit for 20 minutes before eating. Enjoy!