(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 350°F and line two baking sheets with parchment paper.
Using a hand mixer, or stand mixer with the paddle attachment, beat Country Crock Plant Butter and both sugars until light and fluffy. Add the egg, Country Crock® Plant Cream, and vanilla extract and beat to combine.
In a separate bowl, combine the cocoa powder, hot chocolate mix, flour, baking soda, salt and cornstarch. With the mixer on low, add the flour mixture to the butter mixture, mix until combined. Reserve ½ cup of the chocolate chips and chunks for topping the cookies and stir in the remaining.
Using an ice cream scoop, scoop the dough into 1-½ Tbsp portions onto the prepared cookie sheets. Do not flatten the dough balls. Press some of the reserved chocolate chips and chunks onto the tops of each ball.
Bake for 8 minutes, the cookies will just be starting to spread. Remove the cookies from the oven and gently press 5 small marshmallows onto the top of each cookie. As you do this, the cookies will flatten out a bit.
Return to the oven for another 2 minutes. The edges should appear almost done, but still a bit under-baked to ensure a soft gooey cookie.
Remove from the oven and transfer to a cooling rack. Once cool, serve and enjoy!
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