These cookies are exactly what you probably imagine when you here the words s’more cookies. Chocolate cookies shells with a gooey marshmallow centre. They are incredibly good and kids will love them. Actually anyone with a sweet tooth will love them.
AuthordanieldiverCategorySweet ThingsThis is the sort of cookie that kids just love and quite a few adults too for that matter. I came up with the idea for these cookies whilst sitting on the sofa watching a movie. In the movie, they were making s'mores. This got me thinking how wonderful that sticky melted marshmallow would be as an interior to a cookie. Obviously, I could barely wait to give these ago the first chance I got I started experimenting. It did take a few goes to get the cookie dough just right so that it was sturdy enough to contain or at least mostly contain the marshmallow, but also being easy enough to form around the marshmallow. The final result gives you a chocolate cookie shell with an elasticy marshmallow centre.
Heat oven to 200°C/180°C Fan. Line two large baking sheets with parchment paper. Cream the sugars and butter together using an electric hand mixer until pale, almost white and fluffy.
Add the egg and vanilla and continue to mix for another minute.
In a bowl combine the flour, cocoa, salt and bicarbonate of soda. Mix together then beat into the creamed butter a spoonful at a time until a very thick dough is achieved.
Cut two small squares of baking parchment paper, approx. 12x12cm out to help you roll out the dough and shape the cookies.
Place a heaped tablespoon of dough onto one of the squares of parchment paper place the other on top and roll the dough out between the two sheets to its appox. 2 -3mm thick. Peel off the top layer of parchment paper and place a marshmallow into the centre using the parchment on the bottom bring the edges together to seal the the marshmallow in dough. Peel away the parchment and form a tight dough especially on the bottom and the sides, to prevent the marshmallow escaping when in the oven. Place on a baking tray lined with parchment paper. Repeat until all the dough is used.
Bake the cookies for 8 - 10 minutes in the oven until bits of marshmallow are peaking through the top. Allow to cool for 15 -20 minutes before eating.
Makes 12
Ingredients
Directions
Heat oven to 200°C/180°C Fan. Line two large baking sheets with parchment paper. Cream the sugars and butter together using an electric hand mixer until pale, almost white and fluffy.
Add the egg and vanilla and continue to mix for another minute.
In a bowl combine the flour, cocoa, salt and bicarbonate of soda. Mix together then beat into the creamed butter a spoonful at a time until a very thick dough is achieved.
Cut two small squares of baking parchment paper, approx. 12x12cm out to help you roll out the dough and shape the cookies.
Place a heaped tablespoon of dough onto one of the squares of parchment paper place the other on top and roll the dough out between the two sheets to its appox. 2 -3mm thick. Peel off the top layer of parchment paper and place a marshmallow into the centre using the parchment on the bottom bring the edges together to seal the the marshmallow in dough. Peel away the parchment and form a tight dough especially on the bottom and the sides, to prevent the marshmallow escaping when in the oven. Place on a baking tray lined with parchment paper. Repeat until all the dough is used.
Bake the cookies for 8 - 10 minutes in the oven until bits of marshmallow are peaking through the top. Allow to cool for 15 -20 minutes before eating.
Makes 12