No messing about here, let's get baking...
Makes 15 Cookies
Ingredients
- 230g Plain Flour
- 1tsp Bicarbonate of Soda
- 1tsp Baking Powder
- 1 Egg
- 55g Dark Soft Brown Sugar
- 100g Caster Sugar
- 115g Stork
- 1tsp Vanilla Extract
- 150g Chopped Milk Chocolate
- Mallow and Marsh whip or you can use large marshmallows
Method
- In a large mixing bowl beat together your stork and both sugars. Once it becomes light and fluffy add in your egg and continue to mix until fully incorporated.
- Now add your flour, baking powder and bicarbonate of soda and fold into the mix until a dough forms.
- Once all the flour is mixed in, add your vanilla extract and chopped chocolate and knead into the dough.
- Once your cookie dough is formed scoop out equal sized balls and place them with a good distance on a lined baking tray.
- Flatten the dough slightly, and add a tsp of the Marshmallow whip or 1 marshmallow to the middle of each cookie. Gradually fold the cookie dough back around the marshmallow until it is fully covered my the cookie dough. You should have ball shapes.
- If you are using the marshmallow whip, the cookie dough can be harder to fold around so make sure you have a good piece of dough to cover all the marshmallow. (The whip makes gooey cookies and the whole marshmallow makes a chunkier cookie with a melted marshmallow centre).
- Leave the dough to chill in the fridge for 30 minutes.
- When your dough has chilled place the cookies into a pre-heated oven at 180C Fan and bake for 15 minutes or until golden.
- Once baked, leave to cool on a cooling rack and store for up to a week in an air tight container.
Happy baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
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