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Chunky Chocolate & Marshmallow Cookies 

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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

  1. 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. 
  2. Sieve the flour, baking soda and salt into the wet ingredients. Gently mix until a soft dough forms, ensuring not to over mix. 
  3. 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.
  4. 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*.
  5. 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.
  6. 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!


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