Marshmallow stuffed cookies, but make it extra delicious by adding a tonne of chocolate too!!! If you have made my double choc fudge cookies, you will love these! This recipe is essentially my double choc fudge cookies but with a few little tweaks and of course stuffed with a marshmallow. These marshmallow stuffed double choc are great as a little gift or just a sneaky snack!
Some tips and tricks before you get started
Do not over mix your dough, mix until there are no more streaks of flour visible. Over mixing will cause the cookies to be too chewy and unpleasant
These cookies are SO good fresh, so if you have left them for a couple of days, and want that fresh cookie taste, zap it in the microwave for 10 seconds or warm in the oven at 150 °C for approx 5 mins
Making sure the marshmallow is properly encased in dough otherwise the marshmallow will spill out everywhere
Use quality chocolate, these cookies will taste 10 x better if you use quality chocolate compared to cheap chocolate. if there is one thing not to skimp on in this recipe its chocolate.
Marshmallow Stuffed Double Chocolate Cookies
Makes 16
Time: 30mins
Ingredients
2 eggs
150g dark brown sugar
60g caster sugar
150g softened butter
200g plain flour
1 tsp baking soda
1/2 tsp salt
30g cocoa powder
40g melted dark chocolate
200g dark chocolate chips
40g dark chocolate for the tops of the dough balls (optional)
16 marshmallows
Instructions
Preheat oven to 170°C
Line 2 cookie trays with baking paper
In a large mixing bowl attached to your stand mixer, using the paddle attachment, cream together the butter and sugars on high for 5 mins until pale.
Add in the eggs and mix on low until combined
Add in the slightly cooled, melted dark chocolate and mix until combined
Sift together the flour, baking soda, cocoa and salt then add in to the mixture and mix on low until almost combined
Add the dark chocolate chips and mix until just combined.
Refrigerate dough for 30 mins.
Divide the dough into 16 balls (approximately 55g-60g each). roll into a ball and then squash to a flat circle. Place a marshmallow in the middle and then wrap the side of the dough around the marshmallow, fully encasing it. Place the marshmallow stuffed cookies on to the prepared trays ( 8 balls on each approx 5 cm apart) If you find the dough to be too sticky to roll, just wet your hands slightly.
Place the chopped chunks of dark chocolate on top of the dough balls cover with glad wrap and freeze for 30 mins
Put the trays in the oven and drop the temperature down to 150°C and bake for 14 mins.
Allow to cool and ENJOY!
*** These cookies are SO good fresh but can last up to a week in an airtight container
***** The dough (without the marshmallow) can be frozen for up to 3 months in an airtight container
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