Chewy Cocoa Mint Marshmallow Cookies

Heat oven to 350°F. Line cookie sheets with parchment paper.
In large bowl beat sugar and softened butter until light and fluffy, about 4 minutes.
Beat in eggs and vanilla.
In separate bowl, combine flour, cocoa, baking soda, and salt. Gradually add to butter mixture; beating on low just until combined.
Stir in Andes baking chips, mint chocolate chips, and 1 cup marshmallow bits.
Roll dough into balls. Flatten balls lightly and press into bowl of marshmallow bits, pressing bits gently into dough so they stick when baked.
Place marshmallow side up on ungreased cookie sheet.
Bake 9 to 10 minutes. Do not overbake. The cookies will not look like they are done but they will puff up a little when baking and then they’ll drop when they are cooling. They are soft with a little crunch around the edges.
Cool 10 minutes. Transfer to cooling rack. When cookies are completely cool, dust with powdered sugar.
If eating within a day or two, keep uncovered – this allows the marshmallows on top to get a little crunchy. If you like the marshmallows soft, store in airtight container.