So, let me tell you all about S’mores. They’re melty chocolate meets gooey marshmallow, usually sandwiched between ‘graham crackers’, which are quite like digestive biscuits. While I am coming to S’mores later in life (having sadly not spent a childhood toasting marshmallows at girl scout camp), I love making them for an easy treat by popping digestive biscuits with marshmallows and a couple of squares of chocolate on, under the grill until melted and then squidging them together.
I started thinking about S’mores cookies and came across lots of variations, such as these s’mores cookies with a melting marshmallow centre, but I couldn’t find exactly what I wanted. Eventually I came across this recipe by Averie Cooks, which with a little tweaking, turned into my dream S’mores cookie recipe!
These cookies are S’mores….. inside a chewy cookie. S’mores Chocolate Chunk Marshmallow Cookies!
So, chocolate squares, marshmallows, and yes, chunks of digestive biscuits. Cookie inside cookie. I know! Cookie-ception. People who ate these called them ‘amazing’ and ‘the best cookie ever’. And yeah, they really are. Scout’s honour.
- 250g unsalted butter, very soft
- 250g golden caster sugar
- 2 eggs
- 2 tsp vanilla bean paste
- 230g plain flour
- 2 tsp corn flour
- half a tsp bicarbonate of soda
- pinch salt
- 200g plain chocolate chunks
- 10 digestive biscuits
- 125g marshmallows - I used a combination of large and mini marshmallows.
- Preheat your oven to 160c/Gas 4/350F and line two large cookie sheets with parchment paper.
- Beat your very soft butter and sugar together in a stand mixer, or by hand, for 3-5 minutes until the mixture is very soft and fluffy. Add your vanilla bean paste and eggs, and mix together.
- Sift in the flour, corn flour and bicarb of soda, along with the salt, and bring the mixture together briefly - don't overbeat. Add in 150g of your chocolate, 75g of your marshmallows (bigger ones might need to be snipped in half) and 6 of the 10 digestive biscuits, and stir briefly to incorporate.
- For uniform cookies, use an ice-cream scoop to drop balls of cookie dough onto your pans. Don't flatten them down, but do add more chocolate chunks, marshmallows and bits of biscuit to the top of your cookie and press them in slightly (see picture below).
- Bake your cookies in the oven for 8-12 minutes - you don't want any of your cookies to overbake, so keep an eye on them, and rotate your trays in the oven if the ones on the top are getting overcooked. These are soft and chewy cookies, so you need to whip them out of the oven when they've just slightly started to brown - give them plenty of time to cool on their baking tray, and they'll firm up nicely.
- Try to resist eating all of the dough before it makes it into the oven!
- I prefer to buy 100g bars of chocolate and chop them up into large chunks for my cookies. It also works out cheaper than buying chocolate chips!
- If you want to have some cookies for a rainy day, why not freeze half of your cookie dough (tightly wrapped in clingfilm) for up to three months.
Please make these S’mores Chocolate Chunk and Marshmallow Cookies soon! They really are the most delicious and impressive looking cookies I’ve made for a long time!