I’m a massive tart. A blog reading tart that is before you get any other thoughts about me….
I blame Bloglovin being my enabler. I simply add the blog I want to follow and delightfully they let me know when said blog puts up a new post. So simple so addictive. I thought it would save me time each day not having to go to every blog to see if they wrote something new – no I just used the extra time to follow even more blogs.
At Christmas time, I was inundated with recipes with for various gingerbread, peppermint, eggnog or gingerbread peppermint eggnog flavoured cookies/brownies/cakes/cocktails. Looking for a recipe that doesn’t include these lovely seasonal flavours was a bit of a mission when it came to choosing something to bake for work to big a smile on the guys face.
When faced with that challenge, where do I turn to – S’mores of course! And as I was hoping to feed an office of pie people I tapped out of the idea to do the S’mores cupcakes that I’ve done in the past. Why not try them as cookies to serve the masses??
There was a time when I was first learned how to bake that I made a lot of cookies of all sorts and sizes but for some reason over the years I haven’t made them in a long time. I kind of chucked some marshmallows and Hob Nob crumbs at my favourite chocolate chip recipe (which I haven’t got a clue where it came from all those years ago.)
They did get hoovered up at work, some of the comments were ‘A triumph in cookie form’ and ‘When you are on a man hunt, you need to take these cookies with you, like a Pied Piper with cookies’
- – 1 cup unsalted butter, softened
- – 1 cup white caster sugar
- – 2 ¾ cups plain flour
- – ½ cup brown sugar
- – 2 free range eggs
- – 2 tsp vanilla extract
- – 1 ½ cups of biscuit crumbs (I used Hob Nobs as I like the oatiness with them and as it was Christmas i used the chocolate coated ones)
- – 2 tsp baking powder
- – 1 tsp salt
- – 2 cup milk chocolate chips (you could use a high quality dark chocolate cubed for these but these are kind of white trash cookies not refined)
- – 2 cups mini marshmallows
- Oven to 175C. Line a whole army of baking trays and set aside. In a beautiful Kitchenaid mixer or by using muscles, cream the butter with the two sugars until nice and fluffy. Beat in the eggs and vanilla extract.
- In a mini processor or a food bag, crush the biscuits until a fine crumb. Which you then mix in with the flour, baking powder and salt. Mix the dry ingredients into the sugary butter until combined. Slowly add the chocolate and marshmallows to the mixture.
- Roll approx 1 ½ tbsp of the mixture into balls and place on the lined trays and repeat with the rest of the mixture. Bake for 10 – 12 minutes, until all gooey and lovely.
- Tuck in with a huge glass of milk or even a Baileys. You may or may not want to share these.