Chop 6 oz. chocolate; place in medium microwaveable bowl. Add butter. Microwave on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Add eggs, 1 at a time, mixing well after each. Add combined flour and baking powder; mix well. (Dough will be very soft.) Refrigerate 2 hours.
Heat oven to 350°F. Roll rounded tablespoonfuls of dough into 34 balls, each about 1-1/4 inches in diameter. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
Bake 8 to 9 min. or until no longer wet and shiny. (Cookies will still be soft.) Immediately top each cookie with marshmallow half, cut-side down. Bake 1 to 2 min. or until marshmallows start to puff. Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
Melt remaining chocolate as directed on package; stir in milk. Drizzle over cookies. Refrigerate 15 min. or until chocolate is firm.
Cookie dough can be refrigerated up to 24 hours before rolling into balls and baking as directed.
How to Store
Cooled cookies can be stored in airtight container at room temperature up to 1 week.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.