I agree, this is a rather childish recipe, but just because I’m technically an adult doesn’t mean that I can’t revel in a little nostalgia every once in a while. These cookies are the perfect hit.
When mixing the dough together you will find it is rather smooth - almost like a cake batter - but that’s simply because the three main ingredients are in equal ratio. Anyhow, that consistency makes for a perfectly flat and crispy cookie, and who could complain about that? The marshmallows melt and mix into the chocolate, giving you a cookie with a crisp texture, but with sporadic intervals of chocolatey, burnished toffee. Gorgeous with a cuppa.
ingredients (makes about 30 cookies)
- 180g plain flour
- 20g cocoa powder
- 1tsp bicarb
- 200g butter
- 100g dark brown sugar
- 100g caster sugar
- 1 egg
- 40g mini marshmallows
- 100g choc chips
method
- Preheat the oven to 175 degrees Celsius (fan).
- Place all of the ingredients except for the marshmallows and chocolate chips into a food processor and blitz into a smooth dough. Pile the dough into a mixing bowl and mix in the mallows and chips, ensuring that they are evenly dispersed.
- Placed heaped teaspoon fulls of the dough onto a baking sheet, with about 10cm between each; I can fit about 9 blobs on a square baking sheet.
- Bake in the preheated oven for 10-12 minutes.
