I have quite a long list of things I have baked and am yet to share with you (I’m sorry! The recipes are coming. Promise).
So I have been trying not to bake these last couple of months as I work my way slowly through the list.
But then occasions pop up. Dinners. Get togethers with friends. Birthdays, mostly.
Now as a dessert blogger, and as a pastry chef, there is definitely an expectation for me to bake things and bring them along (and of course, baking things for friends is always an absolute pleasure).
These cookies were for my manager’s birthday. They were a fantastic excuse for me to experiment and play and put all the things I absolutely love into a cookie.
And there was no way they were going onto the list. They simply couldn’t wait. I couldn’t wait. I had to share them with you. Immediately.
Because they were awesome.
They had these huge cookies. With marshmallows inside. Um… Yum? I loved them.
So marshmallows were definitely going into my cookie.
I used my current favourite oatmeal cookie dough as the base, and threw a little coffee in because I love the depth of flavour it adds.
And you know how I said I was going to put homemade chocolate truffle chunks into everything? I am obsessed. So in they went.
And so these ridiculously good, chewy, toasted marshmallow stuffed cookies were born.
Hope you love them as much as I did!
MARSHMALLOW STUFFED CHOCOLATE TRUFFLE CHUNK OATMEAL COOKIES
For the homemade chocolate truffle chunks
180g milk chocolate, roughly chopped (6.5 oz)
60g unsalted butter, cubed (2 oz)
120g Nutella (4 oz)
Microwave the chocolate and butter in a small bowl in 30 second intervals, stirring between each burst.
Once the chocolate is melted, stir well to combine with the butter, and mix in the Nutella.
Line a tray with baking paper and spread the chocolate truffle mixture over it in a thin layer. Freeze for half an hour.
Remove the chocolate truffle from the freezer. Chop the truffle roughly into 1/2 inch chunks. Return to freezer until required.
For the oatmeal cookie dough
185g unsalted butter, softened (6.5 oz)
1 cup brown sugar
1/4 cup white sugar
2 tsp instant espresso powder
1 egg yolk
1 tsp vanilla
1 1/4 cups plain flour
1 cup rolled oats, finely ground to a powder using a food processor
1 tsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
1 quantity chocolate truffle chunks
20 marshmallows (approx.)
Preheat the oven to 180 C (350 F) and line a few trays with baking paper.
Using an electric mixer, beat the butter, both sugars and coffee until light and fluffy.
Add the eggs and vanilla, beating well between each addition.
Turn the mixer to low, add the flour, ground oats, cornstarch, baking soda and salt and mix until just combined.
Stir in the chocolate truffle chunks
Scoop tablespoons of mixture and flatten them in your hand. Place a marshmallow in the middle, and mould the cookie dough around the marshmallow, not sealing it entirely around the top.
Place on cookies on the lined trays, allowing room for spreading. Sprinkle lightly with extra sea salt, if desired
Bake for around 10 minutes, until the cookies are lightly golden around the edges and the marshmallow has begun to toast. Makes 20 large cookies.