Ingredients
100g White sugar
165g Brown sugar
115g Butter
1 Free range egg
1 tsp Vanilla extract
160g Plain flour
20g Cocoa powder
1/2 tsp Bicarbonate of soda
125g 70% dark chocolate chips
18 Marshmallows
Here’s how
Whisk together both sugars and the butter until light and fluffy.
Add the egg and vanilla and continue to mix.
Stir in the flour, cocoa, bicarb and chunks of chocolate until you have a soft cookie dough.
Roll the cookies into 12 portions and place in a deep muffin tin.
Press the dough up the sides of the tin making space for the marshmallows.
Tear up some small pieces of baking parchment and place in the centre of the cookies.
Fill with baking beans or uncooked rice, this will make sure the gap stays for the marshmallows later.
Bake in a preheated oven 180C/160C fan/gas 4 for 15 minutes, then remove from the oven and leave to cool.
Once cooled remove the baking beans and paper.
Fill the gap with marshmallow and just before serving, bake in the oven for 5-6 minutes 160c to melt the marshmallows.
