Maybe it’s even better than the original?
You know me love cookies. It’s a daily thing for me. I make them, stick them in the freezer, and then pop them in the oven every afternoon or give them a quick pop in the microwave if it’s more of a cookie dough feel I’m going for. When they are finished I make a new batch and the cycle starts again. However, because my phone is constantly listening to me, different cookie recipes are served on TikTok all all day. Now I’m pretty sure my cookie recipe is the best in the business so I don’t go out of my way very often, but the idea of the s’mores cookie – basically cookie dough layered over a graham cracker (aka digestive biscuit somewhat), with marshmallows wedged in between? I AM INTERESTED. I tried it and it’s pretty great I must say. Not *enough* as good as the originals, but definitely a nice change and the melty marshmallow center is a certified crowd pleaser. Here’s how I made them.
MELT-IN-THE-MIDDLE S’MORES COOKIES (Makes 9-10 cookies)
You will need:
10 Digestive biscuits
A packet of Marshmallows
225 g of unsalted butter
200g light brown muscovado sugar (or any kind of light colored soft sugar)
100 g golden powdered sugar (or simply powdered sugar)
2 medium eggs
360 g of self-rising flour
1 teaspoon of corn flour
½ teaspoon of salt
1 teaspoon of bicarbonate of soda
250 dark chocolate (chopped or chips)
Mix the butter and sugar until completely combined, either in a stand mixer or with a hand mixer. Once creamy, blend for another five minutes until the mixture is smoother and light and fluffy. Mix one egg at a time into the mixture. Add the flour, cornflour, salt and baking soda and mix until just combined – try not to over mix here. Then add the dark chocolate and mix again until smooth. Take two baking sheets lined with parchment paper and start assembling your cookies. On top of a digestive cookie, place two marshmallows side by side (you can put dark chocolate underneath if you like), then take a large handful of cookie dough and shape it to cover the cookie and marshmallows. Repeat until all the dough is used up. Place on a sheet pan in the freezer for 30 minutes (I tend not to freeze this version for too long or the marshmallow gets too hard). When you are ready to cook them, preheat your oven to 200℃ (if there is a fan, if not to 220℃, gas mark 7 or 425℉). I found the cook times to vary a bit on this one, being slightly longer than my original cookie recipe, but 15 minutes seems to be the sweet spot. Let it cool and set in the pan for at least 20 minutes, if not longer. ENJOY!
Pictures from Mark Newton
