Ooey, gooey, deliciousness – that’s exactly what these S’mores Cookies are! It’s perfect for a weekend baking project – they’re fun to make with kids and loved by all. The gooeyness of the marshmallow is what does it for me. After the cookies have cooled the marshmallows still remain gooey and oh, so delicious.
You’d be surprised at how deceptively easy these s’mores cookies are, give it go – you’ll thank me later 🙂 You can also skip the marshmallows if you don’t have any and it will be just as yummy!
If you would like to try my other cookie recipes, click here. Do tag me on Instagram if you make this, enjoy!
S’mores Cookies
30
minutes40
minutesIngredients
12 white marshmallows – cut into thirds (36 pieces – 3 per cookie)
1/2 cup unsalted butter – room temperature
1/4 cup + 2 tbsp light brown sugar
2 tbsp powdered white sugar
1 whole egg
1/4 tsp baking soda
1/2 tsp vanilla extract
1/2 tsp salt
1 1/4 cup all-purpose flour
1/2 cup dark chocolate – roughly chopped
3 digestive biscuits (broken into quarters) – a total of 12 small pieces
1/4 cup milk chocolate – roughly chopped
Directions
- Preheat the oven to 170°C. Line a baking sheet with parchment paper and set it aside.
- For the cookie dough – Whisk together the butter, brown sugar and powdered sugar until combined. Add the egg, baking soda, salt and vanilla extract, whisk well.
- Fold in the flour in two parts and half of the chopped dark chocolate.
- Using a tbsp measure, portion the dough into balls.
- Flatten each into a circle. Place three small pieces of marshmallow, one piece of digestive biscuit and a couple of pieces of dark chocolate. You can spread them out and place them on the dough (piling them up on top of one another causes it to bulge while baking). Place another flattened cookie dough on top of the fillings and seal the sides gently.
- Place them on a baking sheet and dot with the milk chocolate chunks. Bake for 8 minutes or until the edges are golden.
- Remove from the oven and allow them to cool completely. Enjoy!
