Chocolate Surprise Cookies
Yields approx 24
(I divided the dough in 2, baked 12 cookies and froze 1 roll of dough to enjoy at a later date)
210g/7.5oz Plain Flour
90g/3oz Cocoa Powder
1/2tsp Baking Soda
1/2tsp Salt
110g/4oz Unsalted Butter, softened
200g/oz Sugar
1 large Egg
120ml/4floz Milk
1tsp Pure Vanilla Extract
12 large marshmallows, cut in half horizontally
Chocolate Hazelnut Spread (I use Nutella)
1. Preheat the oven to 190C/375F/ Gas Mark 5.
2. Line 2 baking sheets with greaseproof paper. (Line one if only baking half of the dough.)
3. In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt.
4. In a seperate bowl use an electric mixer to cream together the butter and sugar until light and fluffy, about 2 minutes. Add the egg, milk, and vanilla, and beat until well combined.
5. Add the flour mixture and mix on low speed until combined.
6. Using a tablespoon sized measuring spoon or a regular tablespoon drop the dough onto the prepared baking sheets, spacing about 2 inches apart. Bake until the cookies begin to spread and become firm, 10 to 12 minutes.
7. Remove the baking sheets from the oven, and place a marshmallow, cut-side down, in the centre of each cookie, pressing down slightly. Return to the oven, and continue baking until the marshmallows begin to melt, 2 to 2.5 minutes.
8. Remove the baking sheets from the oven and allow the cookies to cool for 5 mins before transferring to wire racks to cool completely.
9. Spread about 1 tablespoon of chocolate hazelnut spread over each marshmallow, starting in the centre and continuing outward until the marshmallow is covered.
10. These cookies will keep for 3 days in an airtight contianer. Place a sheet of greaseproof paper between them if stacking to avoid them sticking together with the chocolate hazelnut spread.
