Hazelnut and marshmallow chocolate chip cookies

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)

1. Preheat the oven to 170ºc.
2. Using an electric mixer (either handheld or standmixer), cream the butter and sugars together until light and fluffy.
3. Add the hazelnut butter and egg and beat until well combined.
4. Add the flour, baking soda, baking powder, and salt and beat in on a low speed.
5. When you have a dough, add the mini marshmallows and chocolate chips and beat the mixture until combined.
6. 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.
7. 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.

Enjoy!