Two things inspired by the Americans, Cookies and S’mores. You’d think I had actually visited America judging by my recent posts, sadly I’m still working on that so instead I bring you America through these delicious S’mores Cookies!
Based on my recent Cookie Dough recipe, these double chocolate Cookies are made better by the addition of toasted marshmallows and crushed digestives. I know, it probably seems silly to add biscuits to…a biscuit, but just work with me on this one. The Cookies are soft, chewy with a crisp edge, just as you would expect, and the chewy sweetness of marshmallow along with the salt from the digestives makes these Cookies a step above those you’ve made before. Such a fab combo of flavours and textures. I’m pretty obsessed. (Oh, I probably should’ve mentioned the large chunks of dark chocolate too).
NOTE: The below recipe makes quite a large batch of Cookie dough, as I like to keep some rolled up in the fridge/freezer for future use. I made 10 medium sized cookies with the below and had enough dough left to make double that.
Ingredients (the below will make 16 medium sized cookies – see NOTE above):
- 230g unsalted butter, at room temp
- 100g caster sugar
- 220g soft brown sugar
- 1 large egg
- 1/2 tsp good quality Vanilla Extract
- 320g plain flour
- 3 tbsp good quality cocoa powder
- 6 crushed digestives
- 1 tsp baking powder
- 150g chopped good quality dark chocolate
- 100g mini Marshmallows
- Preheat your oven to 180 degrees C and line a baking tray with baking paper. Next, using a hand mixer or a wooden spoon (I have done both) beat the butter and both sugars together until smooth (like you would when you cream together for a cake). Next, simply whisk together the egg and vanilla and add to the sugar/butter mixture until combined
- Place the dry ingredients (flour, cocoa powder and baking powder) into the bowl and mix again with your wooden spoon – the liquid mixture will become thicker, stiff and start to come together to form a dough like texture
- Add your chopped chocolate, crushed digestives and marshmallows and mix with a spoon so it is equally dispersed into the dough. You can now roll out your cookie dough into a sausage shape and wrap tightly in cling film to refrigerate for an hour or you can bake immediately
- For baking, take a golf ball sized amount of dough and roll with your hands before placing onto the lined baking tray. Flatten slightly with your palm and do the same with the rest of the cookies, ensuring they are 2 or 3cm apart
- Place in the oven for 8-12 mins and then cool on a wire rack for about 5-10 minutes. The cookies will still be soft and squidgy when you take them out – this is key, they will harden as they cool but still result in a soft center. If left too long, they will be too hard. Once cool, I advise you eat immediately & make the most of the melted marshmallow and chocolatey goodness
- FOR LEFTOVER COOKIE DOUGH – Once rolled into a sausage shape and wrapped tightly in cling film, it will keep in the fridge for around 3-5 days (just make sure it doesn’t dry out) it will also keep in the freezer for up to a month
Enjoy, Nic x