Preheat the oven to 180°C and line 2 baking trays with baking paper. Set aside.

In a medium bowl, whisk together the cocoa powder, flour, bicarbonate of soda and salt until combined. Set aside.

In a large bowl, add the dairy free butter and brown sugar and cream together using an electric hand mixer. Once combined, add in the egg and vanilla extract and continue mixing until well combined.

Add the dry ingredients to the wet, a little at a time beating between each addition until a soft dough forms.

Add the mini marshmallows, peanuts and chopped chocolate (setting aside a few pieces of each for toppings) to the bowl and use a spatula to combine. The dough should be pretty sticky however if it’s too soft to work with, place the bowl in the fridge for 30 minutes to an hour to chill. I don’t recommend chilling the dough longer than this as the cookies won't spread enough.

Scoop about 2 tablespoons of the cookie dough onto the baking sheet and shape into a rough ball using your fingers. Make sure there is enough space between each to allow for spreading in the oven. Press a few extra marshmallows, peanuts and chocolate pieces into the top of each mound of dough.

Bake in the preheated oven for about 10 minutes, or until the cookies have flattened and the marshmallows on the top have browned slightly. Let cool on the baking tray for a few minutes to allow them to firm up before transferring to a cooling rack.