Crunchy, mallowy and rich – this s’mores cookie is your next favourite biscuit.
A gooey, caramelised marshmallow adorns a brown butter and chocolate cookie, rolled in Coco Pops to create a treat you’ll never forget.
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Yields:
8
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Ingredients
100g
butter
100g
caster sugar
2Tbsp.
milk
100g
self-raising flour
40g
cocoa powder, sieved
75g
milk chocolate chunks
50g
Coco Pops
8
giant marshmallows, cut in half
Directions
Step 1Melt the butter in a medium pan over medium heat. Continue cooking, swirling the pan frequently, until the butter turns golden with brown flecks and smells nutty (it will foam during cooking, so keep swirling the pan to check). Empty the butter into a large bowl and leave to cool slightly.
Step 2Add sugar to the slightly cooled brown butter and stir together using a spatula or wooden spoon. Stir in the milk, flour, cocoa powder and a pinch of salt. Add the chocolate and stir. Cover and chill for 1hr until firm.
Step 3Preheat oven to 180°C (160°C fan) mark 4. Line 2 large baking sheets with baking parchment. Pour the Coco Pops into a shallow bowl. Using your hands, roll the mixture into 8 balls. Roll the balls in the Coco Pops to cover all over. Arrange on the lined sheets, spacing well apart. Using the palm of your hand, flatten slightly. Sprinkle over any remaining Coco Pops and press to stick.
Step 4Place a marshmallow half in the centre of each ball. Bake for 20-23min, or until the marshmallow is slightly caramelised and the edges feel firm. Leave to cool completely on the sheets. Serve.
Keep the cookies in a single layer, in an airtight container at room temperature, for up to 2 days. They will soften after a while.
If you can’t source giant marshmallows, then use two normal sized marshmallows instead.
You could also roll your biscuit dough in Rice Krispies instead of Coco Pops, if you prefer.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
