S'mores Cookies

As we're edging towards autumn, I thought we'd ease in gently with a very slightly autumnal recipe.

These s'mores cookies are doubly chewy as they have a marshmallow filling, and are a perfect bonfire snack!

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Marshmallow

When making these cookies, you have a few different options for how you want to achieve your marshmallow filling. You can either:

• Use marshmallows in your dough, and let them bake in the oven

• Add marshmallows to the top of your cookie after baking, whilst they're still warm, and toast them with a blowtorch

• Add marshmallow fluff to your cookies after baking

I went for adding my marshmallows into the dough, because I think it gives the best texture, and it's the least faff. But any of these will work, so pick whichever you like!

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Method:

1. Cream the butter, caster sugar and brown sugar together until fluffy and lighter in colour.

2. Add your egg and your vanilla extract and mix these in until they're just incorporated into the dough.

3. Add both of your flours and mix again until a dough is formed. Add your chocolate chips and then mix these in too. It can sometimes be easier at this point to just get your hands in there as the dough can be quite stiff

4. Roll your dough into ping pong-sized balls and place them on a lined tray

5. Add a marshmallow to the centre of each ball

6. Pop them into the fridge and leave them to chill for at least 1 hour

7. At the end of the hour, heat your oven to 160c fan and remove your cookies from the fridge

8. Bake for 10-12 minutes and then remove your cookies from the oven. Your cookies should be going slightly golden, but will still have a soft centre

9. Leave the cookies on the side to cool

10. Serve and enjoy!

These cookies will last about a week in a sealed container