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Smores Cookies

Makes / serves: 12 large cookies

Draft recipe

Method

  1. Brown butter over medium heat until milk solids turn nutty golden, then pour into a bowl, keeping browned bits, and cool until warm not hot.
  2. Mix in sugars, then egg, yolk and vanilla.
  3. Fold in the flour and baking powder, then the milk chocolate, dark chocolate and broken digestive pieces. Keep some biscuit chunks rather than crushing everything to crumbs.
  4. Divide into 12 equal portions, cover and refrigerate for 12–24 hours. Keep the marshmallows separate for now so they do not melt out around the bases.
  5. Remove the dough about 1 hour before baking. Heat the oven to 170°C fan and line baking trays with baking paper.
  6. Bake the cookies well spaced apart for 8–10 minutes, until the edges are beginning to set. Working carefully, press about 5g mini marshmallows into the top centre of each cookie, away from the edges.
  7. Return to the oven for 2–3 minutes until the marshmallows puff and the cookie edges are set, with centres still soft. Watch closely as marshmallows brown quickly. The larger dough portions may need slightly longer in your oven.
  8. Rest on the tray for 15 minutes so the soft centres and melted marshmallows settle, then transfer carefully to a rack to finish cooling.
Recipe details

New variation on the Brown-Butter Chocolate Chunk Cookies base, with a 50/50 milk-and-dark chocolate mix. Marshmallows are added near the end to reduce melting out and catching. This variation has not yet been kitchen-tested.

Related recipes

Components and suggested sides, shown with their own batch quantities.

Brown-Butter Chocolate Chunk Cookies

12 large cookies. Use the amount specified in the main recipe.

  • 170g ASDA salted butter, weighed before browning.
  • 160g light brown sugar.
  • 80g caster sugar.
  • 1 large egg plus 1 yolk.
  • 2 tsp vanilla.
  • 260g plain flour.
  • 10g baking powder.
  • 200g chopped chocolate.
  • NO added salt or bicarbonate.
  1. Brown butter over medium heat until milk solids turn nutty golden, then pour into a bowl, keeping browned bits, and cool until warm not hot.
  2. Mix in sugars, then egg, yolk and vanilla.
  3. Fold in flour and baking powder, then chocolate.
  4. Divide into 12 equal portions, cover and refrigerate 12–24 hours.
  5. Remove about 1 hour before baking.
  6. Bake spaced well apart at 170°C fan for 10–12 minutes, until edges set and centres still soft.
  7. Rest on hot tray 10–15 minutes, then rack 10–15 minutes.
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