S’mores cookies

It’s almost November… boooooo (Halloween pun fully intended). Dreary days get depressingly shorter and colder, and I start to turn porcelain pale. However, the one major plus side of autumn is the most scrumptious seasonal edible goodness, which comes along with the addition of 5lbs in body fat. Cinnamon swirls, brown-sugar-toffee-nut, chewy gingerbread, salted bonfire pumpkin spice… I will find you and I will eat you.



On that note, I will also find ANY excuse to toast a marshmallow, incorporate it into a recipe and decide it belongs to the smore’s family.


❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤


In all seriousness, these smore’s cookies are super delish and should be at the very top of your long list of autumnal bakes.


Soft, chewy and choc full of choc. Just how a cookie should be ❤ As always if you have any queries pop a comment below. Happy baking!

Ingredients: (makes roughly 15 big cookies)

For the choc-chip dough:

  • 75g butter, softened
  • 45g caster sugar
  • 70g muscovado sugar
  • 150g plain flour
  • 1/2 tsp. bicarbonate of soda
  • pinch of salt
  • 1/2 tsp. vanilla extract
  • 1 egg, organic
  • 100g milk chocolate, chopped into chunks

For the chocolate dough:

  • 100g butter, softened
  • 130g caster sugar
  • 125g plain flour
  • 30g cocoa powder
  • 1/2 tsp. bicarbonate of soda
  • pinch of salt
  • 1/2 tsp. vanilla extract
  • 1 egg, organic

+ a bag  of mini marshmallows


  1. Start by greasing and lining 2 baking trays with parchment paper, and pre-heating your oven to 180 C.
  2. Next place the softened butter and the 2 types of sugar from your chocolate chip dough into a meidum sized mixing bowl.
  3. Beat together until pale and fluffy, this will take 3-4 mins.
  4. Add in the egg and vanilla and beat until incorporated.
  5. Sift your flour, salt and bicarb into the bowl, and fold into the mixture until you get a homogenous cookie dough.
  6. Incorporate your chocolate chunks, wrap the dough in cling film and pop to one side.
  7. Next, start on the chocolate dough. Repeat steps 2, 3 and 4 with the measurements from the chocolate dough.
  8. Then sift the flour, salt, bicarb and cocoa powder into the mixture. Fold until just incorporated.
  9. Taking a teaspoon of each cookie dough mixture into the palm of your hand, roll the dough into a small golf ball sized ball.
  10. Place onto your lined tray and flatten the top slightly so you have a disc of mixed cookie dough.
  11. Repeat until you finish both cookie doughs, leaving approx. 4cm between each dough ball on the baking tray.
  12. Place one tray at a time in the oven, and bake for 10 minutes, until the cookies JUST start to turn golden.
  13. Just after you take your tray out of the oven, scatter 2 or 3 marshmallows on each cookie. The marshmallows will begin to melt as the dough is still hot.
  14. Squish the marshmallow into the cookie dough as it starts to melt to help spread it.
  15. Finally, use a blow torch to lightly toast your marshmallows.
  16. Enjoy xxxxx


I hope you love this recipe as much as I do – love, Sofia xoxoxoxoxo


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