Welcome to my latest sweet treat post. Jamie Oliver AKA the hottie (well I think so anyway) calls these beauties; ‘Devil’s Double Choc Malt Cookies’. I call them heaven. Just look at them. What’s not to love! They are so inviting, so sticky, crunchy on the outside, gooey on the inside. And so, let me introduce to you my version of the S’mores … Chocolate Cookie and Marshmallow heaven.
Mr H tells me these are his favourite of all the cookies I have made, so hopefully you won’t be disappointed! Lil G tells me that they ‘are GOOD’. Which coming from a nearly 4-year-old is pretty great. Lil G is a cookie monster, he also loves marshmallows so as any mummy would I couldn’t resist making our version of a S’more.
You can find the original recipe in Jamie’s Comfort Food Cookbook. The only change I have made is adding the marshmallow after baking to make them oh so tasty. And so here is the recipe on how to make these delicious chewy cookies…
40 minutes prep time + chilling (20-30 minutes)
181 Calories (I love that Jamie adds this little detail in)
50g unsalted butter
200g quality dark chocolate (70%)
1 x 397g tin of condensed milk
25g ground almonds
2 heaped teaspoons Horlicks
200g self-raising flour
100g Maltesers (2 normal sized bags)
50g quality white chocolate
And now for the method…
Melt the butter and dark chocolate in a pan on a low heat until smooth and combined, stirring occasionally. Remove from the heat and stir in the condensed milk, followed by the almonds and Horlicks. Sift in the flour and a pinch of sea salt, mix together then chill in the fridge for 20-30 minutes (no longer). 20 minutes was perfect for my batch.
Once cool, but still pliable, smash-up the Maltesers (the fun part) and roughly chop the white chocolate, then mix it all together. At this stage preheat the oven to 170C/325F/gas 3. Divide the mixture into 24 equal-sized balls and place on a couple of large baking trays lined with baking parchment. Slightly flatten each one (I actually popped 6 in the freezer at this stage and they went on to bake perfectly). Pop the slightly flattened balls in to a pre-heated oven for 10 -12 minutes. No more. I took mine out at 10 minutes to ensure a gooey middle.
You are looking for them to be chewy on the inside and firm on the outside. Leave to cool for a few minutes before popping them on to a wire rack to cool fully.
At this stage you have two choices. You can either melt some additional dark chocolate and splash over the cookie. Alternatively you could split the batch in two, spoon a generous layer of marshmallow between two biscuits to make a delicious s’more. And there you have it, two sweet treats from one recipe.
Best served with a cup of tea.
Decision time. Which will it be? I say both!
Do let me know how you get on making them.