Marshmallow Brownie Cookies

Soft, chewy cookies with a brownie-like texture, toasted marshmallows and flakey salt

Ingredients

Pre heat oven to 160°c fan or 180°c oven. Line 2 trays with greaseproof paper.
In the bowl of a stand mixer with a whisk attachment, whisk both of the sugars and eggs on high speed for several minutes.
Meanwhile, melt butter and chocolate together, stirring well to combine.
On a low speed, slowly pour in the butter chocolate mixture into the sugar and eggs until fully incorporated, scraping down the sides of the bowl once or twice, as required.
Weigh all the dry ingredients together and sieve into the chocolate mixture.
Mix on a low speed until fully combined. The mixture should be quite thick.
Use a medium cookie/ice cream scoop (or spoon) to scoop the mixture onto the baking trays, making sure they have space to spread out as they bake – about 2 inches.
Sprinkle each cookie with flakey salt and place 5-7 marshmallows on top, pressing gently so they adhere to the batter.
Bake for 11-15 minutes, rotating the trays once half way through baking. When there are 3 minutes left, pick up the trays and tap against the oven racks to flatten the cookies, continue to bake for the remainder 3 minutes.
Leave to cool (if you can wait that long) and enjoy.

Best eaten within 2 days, but can last up to 4 days in a sealed air-tight container, or individually wrapped in cling film.

Why not sandwich some ice-cream in-between 2 cookies?

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