Chocolate Cherry Walnut Cookies with Marshmallow Tops

Preheat your oven to 175°C and line baking sheets with parchment paper.

In a stand mixer with paddle attachment, cream the butter until light and fluffy, about 3 minutes. Gradually add brown sugar, beating until well combined.

Beat in the egg until incorporated, then mix in the cooled melted chocolate, milk, and cherry juice.

In a separate bowl, whisk together flour, baking soda, and salt. Add the dry ingredients to the butter mixture, mixing just until combined. Fold in chopped walnuts and cherries.

Using a small ice cream scoop or spoon, drop heaping tablespoons of dough onto prepared baking sheets, spacing 5cm apart.

Bake for 12 minutes until edges are set but centers still look slightly soft. Remove from oven and immediately press a marshmallow half, cut-side down, onto each cookie. (Work quickly while cookies are hot so marshmallows adhere properly)

Cool cookies completely on baking sheets before glazing.

For the glaze: melt butter and chocolate together in a double boiler or microwave. Whisk in powdered sugar, vanilla, and enough milk to create a smooth, glossy consistency.

Drizzle glaze over cooled cookies and top each with a walnut piece. Let glaze set before serving.