Maybe they are even better than the original?
You know I love cookies. It’s a daily thing for me. I make them, stick them in the freezer and then pop one in the oven every evening, or give it a quick whizz in the microwave if it’s more the cookie dough vibe that I’m after. When they run out I make a new batch and the cycle starts again. However because my phone is constantly listening to me I get served different cookie recipes on TikTok all day long. Now I’m quite confident that my cookie recipe is the best in the biz so I don’t veer off my path all too often, but the idea of s’mores cookie – basically cookie dough laid over a graham cracker (a.k.a a digestive biscuit kinda), with marshmallows wedged in between? I’M INTERESTED. I tried it and they are pretty brill I have to say. Not *quite* as good as the originals, but a nice change for sure and the melty marshmallow centre is a certified crowd pleaser. Here’s how I made them.
S’MORES MELT-IN-THE-MIDDLE COOKIES (Makes 9-10 cookies)
You will need:
10 Digestive Biscuits
A pack of Marshmallows
225g unsalted butter
200g light brown muscovado sugar (or just any type of light brown soft sugar)
100g golden caster sugar (or just caster sugar)
2 medium eggs
360g self-raising flour
1 tsp cornflour
½ tsp salt
1 tsp bicarbonate of soda
250 dark chocolate (chopped or chips)
Mix the butter and sugar until fully combined, either in a stand-mixer or with a hand mixer. Once creamy, mix for a further five minutes until the mixture gets paler and light and fluffy. Mix one egg at a time into the mixture. Add the flour, cornflour, salt and bicarbonate of soda and mix until just combined – try not to over mix here. Then add in the dark chocolate and again mix until just combined. Take two baking sheets lined with baking parchment and start to assemble your cookies. On top of a digestive biscuit, place two marshmallows side by side (you could put dark chocolate underneath too if you fancy it), then take a large handful of cookie dough and shape it so that it covers the biscuit and marshmallows. Repeat until all the dough is used up. Put in baking sheet into the freezer for 30 minutes (I tend not to freeze this version for too long or else the marshmallow gets too hard). When you’re ready to cook them preheat your oven to 200℃ (if fan-assisted, if not set it to 220℃, gas mark 7 or 425℉). I’ve found the cooking times to vary a bit on this as they are slightly larger than my original cookie recipe, but 15 minutes seems to be the sweet spot. Allow to cool and firm up on the baking tray for at least 20 minutes, if not longer. ENJOY!
Photos by Mark Newton