Instructions

1. Blend butter, sugars, and almond oil/extract to consistency of peanut butter. Add eggs, sour cream, and buttermilk, mix well.
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   Mixture will be very wet. Mix in soda, salt, and cocoa. Mix flour in last in three parts. Chill completed dough overnight.
2. Using a #30 scoop (I used my Williams Sonoma medium ice cream scoop), scoop onto baking sheet lined with parchment paper. If you don’t have parchment paper you can use a silpat or grease your baking sheet with cooking spray. I was able to fit 6 cookies per standard baking sheet.
3. Bake cookies for 13 minutes at 350 degrees conventional or 300 degrees convection.*
4. Prepare the chocolate buttercream frosting ahead or while cookies are cooling. In a mixing bowl combine butter, powder, sugar. Slowly add in milk and vanilla until mixture is smooth. To thin the frosting add more milk, one tablespoon at a time. To thicken the frosting add more powdered sugar, 1/4 cup at a time.
5. After cookies are cooled, spread with 1-2 tablespoons of frosting.
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   Top with marshmallow cut in half, sticky side down. Melt chocolate chips in a glass bowl in the microwave (stir every 30 seconds- do not overheat or chocolate chips will burn), then pour into a sandwich ziplock bag. Snip the corner of the bag and drizzle melted chocolate over top of cookie with frosting and marshmallow.
6. *To get the beautiful, perfectly domed cookies that you see at Rubysnap, cook your cookies on convection bake. I do not have a convection oven, so the cookies you see in these photos were baked with a standard oven at 350.