These deliciously decadent cookies are packed full of chocolate chunks and melted marshmallows making them the perfect dessert for those among us with a serious sweet tooth.
When I think of these cookies I think of toasting marshmallows around a fire, cosy jumpers and hot chocolate – they are the epitome of Autumn! The marshmallows will melt in the oven and, once cooled, a layer of them will run through the very centre of the cookie creating a really indulgent bake.
I like to use a mixture of white, dark and milk chocolate dairy free chunks in these to ensure they are not too sweet. If you would prefer to use just one type of chocolate depending on your personal preference then this will work just as well.
For this recipe you need to use margarine that comes in a hard block otherwise it won’t work and you’ll end up with an oily mess instead of deliciously soft centred cookies. How many it makes depends on the size of the scoop you use but I normally get 6 – 8 cookies from this amount of dough. Please remember that the dough will spread during the baking process so ensure you spread the dough balls out, you may even need to use two separate baking trays.
I have based this recipe on my Double Chocolate & Raspberry Cookie recipe and you may notice I have suggested the slightly longer bake time of 15 to 18 minutes. This is because the marshmallow will melt in the baking process and result in a slightly oilier and runnier cookie, however, an extra few minutes in the oven means these firm up well.
When you remove these cookies from the oven, the marshmallow in the batter will be wet making the cookies soft and likely to collapse if touched, for this reason you need to allow them to completely cool before you try to move them. I personally prefer to leave them overnight to firm up before trying to remove them from the tray.
These cookies should keep well for up to one week in an airtight container and freeze well.