I’m all for giving my kids healthier snacks, but sometimes…
Sometimes you just want a big, sweet, chocolaty cookie.
And sometimes, when it is cold and wet outside, sometimes you want to eat those big, sweet, chocolaty cookies straight from the oven when they are all warm and gooey inside.
And sometimes, you decide that adding some extra gooey-ness to the middle of your cookies is just what is needed at the end of a busy weekend.
And sometimes you snuggle on the couch together under a blanket, watching a gazillion episodes of Horrible Histories, and you eat a whole tray of big, sweet, warm, chocolaty gooey cookies.
But only sometimes.
- 120 gm of butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1 egg
- 2/3 cup coco
- 1 cup of self raising flour (or 1 cup plain flour and 1 tsp baking soda/bicarb soda)
- 2 tbsp corn flour/ corn starch
- 2 tbsp milk
- 8 marshmallows cut in half and frozen
- a little raspberry jam
- Cut the marshmallows in half with some scissors and pop them in the freezer.
- Cream the butter and sugar until light and fluffy, add the egg and vanilla and mix well.
- Sift the flour, coco and corn flour into a separate bowl to make sure they are no lumps and mix well.
- Add half the dry mixture and 1 tablespoon of milk to the wet ingredients and mix well. Add the rest of the dry ingredients and mix well.
- The mixture should be very stiff once combined, only add the second tablespoon of milk if you need it to incorporate all the dry ingredients, you want this to be a very firm cookie dough.
- Make the dough into a rough ball/lump, cover the bowl with cling wrap and chill. I put mine into the freezer for an hour and half, the longer and colder the better as it will be easier to work with.
- Once the marshmallows are frozen and the dough very well chilled, line some baking trays and preheat your oven to 180 C (approx 350 F).
- Take a tablespoon of dough, roll it into a ball and flatten it out. I found it easier to use a rolling pin to roll it flat between two pieces of baking paper, but you can just squish it with your hands.
- Put a small dollop of jam into the middle of the flattened dough and a frozen marshmallow on top of the jam.
- Make another slightly smaller ball of dough, flatten it with your hands to make a lid for your cookie. Pop the lid on the top and pull the edges of the bottom up and over to seal in the jam and marshmallow.
- Pop the assembled cookies into the fridge for a few minutes to chill them before you bake them.
- Bake them for 10-12 minutes… do not over bake!
- They will look very soft and under cooked but leave them to cool on the tray and they will firm up.