S'mores Cookies

Gooey, chocolatey goodness. These have been my friends #1 cookie for a while now, and I think I understand why. Filled to the brim of chocolate and marshmallows, your taste-buds won't be bored!

A couple tips to make these cookies looking & tasting perfect:

Make sure you're leaving plenty of room on the baking tray between each cookie & don't squish down the cookie dough ball! Let the oven do it's thing.
Get a large round cookie cutter ready for when they come out the oven. Place the large cookie cutter over the slightly smaller cookie and spin it around to help form a nice shape.
Best eaten within 2-3 days...
... Or save a few dough balls and place in an airtight container in the freezer! This is a large batch of cookie dough, perfect for saving for later on! Cook straight from frozen but allow 5 minutes extra baking time. The perfect snack for a gloomy day or a spontaneous friends night!
I recommend using vanilla bean paste, as it adds a more intense vanilla flavour to the cookie. However if vanilla extract is all you have then it'll work great too!
Easy to make dairy free & vegetarian using the tips below:

Make this recipe dairy free & vegetarian by switching out the butter, chocolate and marshmallows for vegan alternatives!

Total Time

120 minutes

Servings

20 cookies

Ingredients List

For the cookies

250g unsalted butter
100g caster sugar
250g soft brown sugar
2 medium eggs
1 1/2 teaspoons vanilla bean paste / vanilla extract
1 teaspoon bicarbonate of soda
50g cornflour
550g self raising flour
150g white chocolate chips
200g milk chocolate chips
100g mini marshmallows
120g rolos or caramel nibbles
small pinch of salt

Method

Place the butter in a saucepan, and place on a low-medium heat. Cook until the butter has melted, and then continue to cook for another 4-5 minutes until the butter starts to foam and turn a deep golden brown. Leave to the side to cool.
Whilst the butter is cooling, add your eggs to a large mixing bowl and whisk for 2-3 minutes until they are looking paler and fluffy. Slowly add in the sugars, whisking as you do.
Once the butter has completely cooled, pour into your egg mixture, along with the vanilla bean paste and mix to combine.
Sift your bicarbonate of soda, salt, flour and cornflour into the mixing bowl. Mix until a dough begins to form.
Add in the chocolate and marshmallows and stir so they are evenly distributed through the dough.
Roll the cookie dough into evenly sized balls (around 55g each) and place into the fridge for around an hour.
Whilst the cookie dough is chilling, preheat your oven to 150C Fan, or 170C regular.
Place the dough balls onto a lined baking tray. I tend to place 4-5 per tray to ensure the cookies won't attach to each other whilst baking.
Place in the oven for 10-12 minutes or starting to go golden brown. The cookies will continue to bake whilst cooling on the tray, so don't leave them in the oven until they look "cooked", take them out just before, whilst the tops are still soft to touch.
Leave them to cool on the tray for 10-15 minutes before transitioning them to a cooling rack.
Enjoy!