Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Scoop tablespoon-sized portions of dough and roll into balls.

Place the balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake for 8–10 minutes or until the edges are set but the centers are still soft.

Remove the cookies from the oven and immediately press 2–3 mini marshmallows onto the top of each cookie.

Sprinkle crushed candy canes over the marshmallows while they’re still warm.

Optional: Drizzle melted chocolate chips over the cooled cookies for extra decadence.