Ok, so these are basically mischief in cookie form. They were a bit of an experiment and WOW – what a success. They’re soft and chewy and slightly crispy – the perfect cookie texture. And the combination of hazelnut with dark chocolate and sweet marshmallow works beautifully.
I adapted this recipe from the peanut butter marshmallow cookie recipe in the new Hummingbird Bakery book, Life is Sweet. My review of the book is coming soon!
For around 20-25 hazelnut and marshmallow chocolate chip cookies, you need:
- 120g soft butter
- 120g golden caster sugar
- 100g dark brown soft sugar
- 1 large egg
- 130g hazelnut butter (the pure stuff, like Meridian)
- 170g plain flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- large pinch of salt
- 60g mini marshmallows
- 100g dark chocolate chips (best to use dark so the cookies don’t end up too sweet)
- Preheat the oven to 170ºc.
- Using an electric mixer (either handheld or standmixer), cream the butter and sugars together until light and fluffy.
- Add the hazelnut butter and egg and beat until well combined.
- Add the flour, baking soda, baking powder, and salt and beat in on a low speed.
- When you have a dough, add the mini marshmallows and chocolate chips and beat the mixture until combined.
- Line four baking trays with baking parchment. Roll small balls of dough and place them on the trays, leaving a couple of inches between each ball.
- Bake the cookies for 11-12 mins until they’re pale golden with a very slightly darker rim. They should look underdone and would be very very soft if you poked them (don’t poke them!). After 5-10 mins, transfer to a wire rack to finish cooling.