Description
The name may be a mouthful to say, but these are the perfect combination of rich, crunchy biscuits, soft, chewy marshmallows, colourful funfetti and my famous cookie dough. Perfect for Halloween or just because you want cookies!
Ingredients
- 1 cup All-purpose Flour
- ⅓ cups Bread Flour
- 1 Tablespoon Cornstarch
- ½ cups Cocoa Powder
- 1 pinch Salt
- 1 teaspoon Baking Soda
- ¾ cups Mini Marshmallows
- ¾ cups Crushed Oreo Cookies ( For 3/4 Cup You’ll Need About 8 Oreo Cookies)
- ⅓ cups Autumn Coloured Sprinkles
- ½ cups Milk Chocolate Buttons, Halved
- 1-½ stick Unsalted Butter, At Room Temperature
- ½ cups White Sugar
- ½ cups Light Brown Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- ¼ cups Dark Chocolate Chips, Melted And Slightly Cooled
Preparation
No need to preheat the oven yet, this dough needs to chill.
Place the flours, cornstarch, cocoa powder, salt and baking soda into a medium sized bowl and stir until combined. Add the mini marshmallows, crushed Oreo cookies, sprinkles and chocolate buttons and stir until all are covered in flour.
Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2 mins on medium-high speed. Add the eggs and vanilla, scraping sides as necessary, and mix until well combined and smooth, 1 minute on medium-high speed. Add the melted chocolate and 1 tablespoon of the flour mixture and mix on low until combined.
Tip in the rest of the flour mix and combine on low until a dough forms. Tip dough into a medium sized bowl, cover with cling film and place in the fridge for at least 6 hours or overnight if possible.
Once chilled, preheat the oven to 350 F and line 3 baking trays with parchment paper.
Using a 1.5 tablespoon size cookie scoop, place dough balls on trays, 2 inches apart. Flatten dough balls ever so slightly with your hand to stop them from rolling off.
Place in the oven for 9-10 minutes, until risen slightly, soft in the middle, but a little drier around the edges. Remove from oven. Leave them on the trays until completely cooled.
Once cool, cookies will keep in an airtight container, at room temperature, for a week.
