Chunky Chocolate & Marshmallow Cookies
Ingredients
225g softened butter
1 cup brown Sugar
1/2 cup caster ugar
2 (size 7) eggs
3 cups plain flour
3/4 tsp baking soda
1/2 tsp salt
250g chocolate of your choice, roughly chopped (I used mini eggs & milk chocolate)
1 cup white marshmallows, roughly chopped
Sea salt flakes, to finish
Method
225g softened butter
1 cup brown Sugar
1/2 cup caster ugar
2 (size 7) eggs
3 cups plain flour
3/4 tsp baking soda
1/2 tsp salt
250g chocolate of your choice, roughly chopped (I used mini eggs & milk chocolate)
1 cup white marshmallows, roughly chopped
Sea salt flakes, to finish
Method
- In a large bowl, cream together the butter and sugars for 2-3 minutes or until pale in colour and fluffy. Add the eggs one at a time, beating the first completely into the butter mixture before adding the next.
- Sieve the flour, baking soda and salt into the wet ingredients. Gently mix until a soft dough forms, ensuring not to over mix.
- Set 1/4 cup of the chopped chocolate aside, then add the remaining chocolate and marshmallows to the dough, then fold to combine. Cover, and rest in the fridge for an hour.
- Preheat your oven to 200 degrees celsius fan bake. Using your hands, roll the mixture into 12 even-sized large balls, then arrange onto three lined baking trays*.
- Press the remaining chocolate onto the top of the cookies, avoiding pressing too hard so the cookie dough remains in a round shape. Bake for 11-13 minutes, or until the cookies are golden in colour but only just cooked in the centre.
- Leave the cookies to cool on the tray for a minimum of 15 minutes, or until firm enough to handle. Store in an airtight container for up to 4 days, and enjoy!
* I recommend baking only four cookies on one tray, as these cookies are chunky by name and nature; please expect these to spread during their baking time!
