Who doesn't like a dark fudgy cookie bursting with oozy marshmallow? Not many, if any. No creaming involved, just melt and mix.

Makes around 16

1 1/4 c flour

1/2 c cocoa

3/4 tsp baking powder

1/2 tsp salt

115 g butter, melted

2/3 c brown sugar

1/4 c granulated sugar

1 egg

1 tsp vanilla extract

About 16 marshmallows or a cup of mini marshmallows

In a large bowl sift in the flour, cocoa, baking powder and salt and mix to combine.

Melt the butter in a small saucepan or bowl in the microwave. Stir in the sugars until fully combined, then stir in the egg and vanilla.

Pour into the flour mixture and fold in with a spatula.

Chill dough in fridge for 10 minutes while you heat the oven to 180C and line 2 trays with baking paper.

Take large tablespoons of dough and roll into balls. Flatten each one in your hand to make a disc, place a large marshmallow or a few mini marshmallows in the centre then pinch in sides to cover completely and roll back into a ball. It's important that no marshmallows are showing.

Place on the baking trays about 10 cm apart.

Bake for 9-10 minutes. Leave to cool on the tray. The marshmallow that bursts through the top is extremely hot and sticky so let it firm up before lifting off the paper and storing in an airtight container.