Chewy Marshmallow Chocolate Cookies

Prep time 20 min.  

Cooking time 10 min.

Makes 15 cookies.

Ingredients:

• 70g white sugar
• 180g brown sugar
• 1 large egg, room temperature
• 50g cocoa powder, sifted
• 190g plain flour, sifted
• ½ tsp baking powder, sifted
• 60g white choc chips
• 5 All Aussie Sweet Treats ‘Strawberry Marshmallows’ (Or your favourite flavour, any will work, it is all up to your taste buds)

Method:

Whisk melted butter with both sugars in a large bowl. Add the egg, then whisk well to combine all the ingredients until the mixture is smooth. Add cocoa powder, flour, and baking powder, then stir together with a spoon until a dough comes together. Be gentle and do not overwork the dough.

Stir in the choc chips so they are evenly distributed. Cover the bowl and place it in the fridge for 30 minutes while preheating the oven to 180°C using the top and bottom element mode.

Cut each marshmallow into 4 equal pieces. Line 2 large shallow baking trays with baking paper. Once the dough has chilled, use a spoon to scoop out 15 even-sized lumps of dough. Flatten each lump of dough in your hand and place a piece of marshmallow on it. Wrap the marshmallow in the dough so it’s fully enveloped and the dough is roughly in a ball shape. Place each ball of dough on the trays, leaving 5cm of space around each for expansion.

Place trays in the oven on the middle shelf and cook for 10 minutes.

Remove the trays from the oven and place them on the bench to cool for 10 minutes, as they will be soft and breakable until they set. Carefully transfer the loose cookies without the paper onto a cooling rack and leave to completely cool. 

Note: The marshmallows will melt and become caramelised and will taste amazing, but beware, they will be hot, do not be tempted to eat them until cooled!!