In the world of biscuits, there are classics that have stood the test of time, and then there are innovative delights that surprise our taste buds.
The Marshmallow Choc Chip Cookies is a harmonious blend of both. Imagine biting into a biscuit that’s crispy on the outside, only to be greeted by the gooey, melt-in-your-mouth sensation of a marshmallow, complemented by the rich decadence of chocolate chips.
It’s a symphony of textures and flavours that promises to be an instant hit at any gathering.
Perfect for afternoon tea, a school snack, or just a midnight treat, these biscuits are more than just a sweet indulgence. They’re a testament to the magic that happens when you combine childhood favourites in one delightful package.
Marshmallow Choc Chip Cookies
Deliciously soft and chewy cookies packed with milk and dark chocolate chips and mini marshmallows, offering a perfect blend of gooey sweetness in every bite.
24
servings20
minutes12
minutes150
kcal32
minutesKeep the screen of your device on
Ingredients
150g Butter (Melted)
1 cup Brown sugar
¼ cup White sugar
1 egg
2 tsp Vanilla extract
1 cup Self raising flour
¾ cup Plain flour
1 tsp Baking powder
Pinch salt
½ cup Milk choc chips
½ cup Dark choc chips
½ cup mini Marshmallows
Directions
- Preheat the oven to 160 degrees celsius (320 fahrenheit) and prepare some baking trays lined with baking paper.
- In a large bowl, pour your melted (but slightly cooled) butter and add the brown and white sugar. Stir until the butter and sugar are well bonded, and continue to stir as the sugar dissolves.
- Beat the egg with a whisk, and add into the sugar mixture and then add vanilla.
- In another bowl, sift the two flours, baking powder, salt and mix well to combine. Slowly add this to the sugar mixture until it is all mixed in.
- Stir the chocolate chips and marshmallows in.
- Using an ice cream scoop, roll them into a ball and distribute the cookie dough onto your prepared baking trays, to the size you want.
- To get the gooey centre of the cookies, pop them in the fridge overnight, or if you can’t wait, put them in the freezer for 20 minutes.
- Bake for 12-15 minutes, until golden. The cookies will still be soft at this point, but leave them to cook on the tray for a few minutes, and then on a wire rack for 15 minutes before eating.
Notes
- You can adjust them to your liking in terms of cooking time and in terms of size.
- Chilling the dough helps achieve a gooey center.
- Cookies can be stored in an airtight container for up to a week.
- Substitute with white chocolate chips for a sweeter variation
- Add a pinch of cinnamon for a hint of warmth.
- Perfect for freezing; just scoop the dough, freeze, and bake as neede
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The marshmallow offers a nostalgic trip down memory lane, reminiscent of campfire stories and s’mores, while the chocolate chips provide that timeless satisfaction only chocolate can offer.
For parents looking to introduce a fun twist to their regular baking routine or seeking the perfect treat for a special occasion, the Marshmallow Choc Chip Biscuit is the answer.
Not only will kids be reaching for seconds, but adults too will find it hard to resist the allure of this modern classic.
So, the next time you’re looking to create memories, share stories, or simply enjoy a moment of sweet serenity, remember the Marshmallow Choc Chip Biscuit. It’s not just a biscuit; it’s an experience waiting to be savoured.
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