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desserts-baking

Mookies

Mookies aka Marshmallow Cookies from The Marshmallowist.

30 12
Mookies | DonalSkehan.com, Mookies aka Marshmallow Cookies from The Marshmallowist.

desserts-baking

Mookies

Mookies aka Marshmallow Cookies from The Marshmallowist.

Tuesday, July 12, 2016

150g salted butter, softened

100g light brown muscovado sugar

80g granulated sugar

2 medium eggs

2 tsp vanilla bean paste

250g plain flour, plus more to dust

½ tsp bicarbonate of soda

1 tsp coarse sea salt

200g good-quality dark chocolate, chopped into chunks

100g chopped marshmallows, any flavour, though I’m a fan of coconut marshmallows for this

Stand mixer (or electric hand whisk)

Sieve

Cling

Baking tray

Parchment

 

30 mins + chill time
Serves 12

A winning combination of chocolate chip cookie and marshmallow! Recipe from Oonagh Simm’s new book The Marshmallowist.

Place the butter and both sugars into the bowl of a stand mixer and cream together until light and fluffy. Then, slowly beat in the eggs 1 at a time and add the vanilla on a medium speed.

Remove the bowl from the mixer, gradually sift in the flour, bicarb and salt and fold in carefully with a wooden spoon. Once fully mixed, toss in the chocolate chunks and stir until just combined; try to avoid over-mixing here, or the gluten in the flour develops and your Mookies become hard and tough.
Scrape out the mixture on to a floured work surface, divide in half and roll each into a 30cm-long sausage shape. Wrap in cling-film and place in the fridge for a minimum of 1 hour to firm up.
Preheat the oven to 190°C/375°F/Gas Mark 5, and line a 44x37cm baking tray with baking parchment.
Cut each douch sausage into 12 slices, each about 2.5cm wide, to make 25 slice in total, and flatten them down using the palm of your hand. Place a squidge of marshmallow carefully in the centre of one slice, cover with another piece of dough roughly similar in size to the first and press together. Repeat until you’ve used up all your dough, and place the Mookies on the prepared tray.
Bake in the preheated oven for 10-12 minutes, until lightly browned on the edges and soft and mallow in the centre. Let your Mookies sit in the tray to firm up slightly before transferring to a cooling rack.
30 mins + chill time
Serves 12

Ingredients

150g salted butter, softened

100g light brown muscovado sugar

80g granulated sugar

2 medium eggs

2 tsp vanilla bean paste

250g plain flour, plus more to dust

½ tsp bicarbonate of soda

1 tsp coarse sea salt

200g good-quality dark chocolate, chopped into chunks

100g chopped marshmallows, any flavour, though I’m a fan of coconut marshmallows for this

You'll Need

Stand mixer (or electric hand whisk)

Sieve

Cling

Baking tray

Parchment

 

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