Gooey s’mores cookies
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr chilling and cooling
- Easy
- Makes 10
Skip to ingredients
- 150g salted buttersoftened
- 160g light brown soft sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 eggbeaten
- 225g plain flour
- 5 large marshmallowscut in half crosswise
- 10 squares of chocolate(about 100g)
- 20 salted crackers
Nutrition: per serving
- kcal395
- fat19g
- saturates10g
- carbs50g
- sugars25g
- fibre2g
- protein5g
- salt0.32g
Method
step 1
Tip the butter into a large bowl and beat in the sugar using an electric whisk until light and fluffy. Add the vanilla, almond extract and egg, and whisk until combined and thickened.
step 2
Sift in the flour and mix to form a dough. Divide the dough into 10 pieces about 55g each, then roll into balls (lightly dampen your hands to prevent sticking, if needed). Gently flatten each dough ball between your palms, then put a marshmallow half and a piece of chocolate in the middle, and bring the dough up and around to enclose the fillings, ensuring they're completely encased. Gently press a cracker into base and top of each filled dough ball. Put in the fridge to chill for 1 hr so they firm up slightly before baking.
step 3
About 10 mins before you want to bake, remove from the fridge. Heat the oven to 190C/170C fan/gas 3 and line two large baking trays with baking parchment. Arrange the dough balls on the trays, well spaced out (we put five on each tray). Bake for 15 mins until lightly golden. Remove from the oven and leave to cool slightly on the trays before serving.
