S'more cookies

Name: S'more cookies
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 18
Ingredients: 250 g unsalted butter, softened but cool; 150 g light brown soft sugar; 120 g caster sugar; 2 large free range eggs, beaten; 280 g plain flour; ½ tsp baking powder; ½ tsp bicarbonate of soda; ¾ tsp sea salt flakes, plus extra to serve; 130 g dark chocolate; 100 g digestive biscuits, roughly crushed; 10 Giant Toastin' Marshmallows, halved

Take Junior Bake Off judge Ravneet Gill’s freezer cookie dough recipe and give it the full s’mores treatment. Packed with chocolate, marshmallow and biscuit, these cookies have everything you love about the campfire classic, minus the campfire. Best eaten warm, with a gloriously gooey marshmallow on top and sticky fingers to show for it. Whether you're a dedicated dunker or simply in need of a mid-afternoon sweet fix, our cookie recipes and biscuit recipes have your biscuit tin covered. Follow Ravneet on Instagram.

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Makes18 - 20
CourseDessert
Prepare25 mins
Cook15 mins
Total time40 mins
Pluschilling

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250g unsalted butter, softened but cool
150g light brown soft sugar
120g caster sugar
2 large free range eggs, beaten
280g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
¾ tsp sea salt flakes, plus extra to serve
130g dark chocolate
100g digestive biscuits, roughly crushed
10 Giant Toastin' Marshmallows, halved

In a bowl, use an electric hand mixer (or a wooden spoon) to cream the butter and sugars until smooth and combined, but not fluffy. Add the eggs and mix until just combined, scraping down the edges as you go.
In a separate bowl, whisk the flour, baking powder, bicarb and salt. Fold into the butter mix until just combined, stopping as soon as it forms a dough.
Roughly chop the chocolate and fold it with the crushed biscuits through the cookie dough.
Tip onto a sheet of baking parchment, press into a rough cylinder, then roll tightly to around 5cm diameter. Wrap in another sheet of parchment and roll again to tighten. Carefully shape into a log, pressing firmly to avoid any air gaps. Freeze for at least 3 hours (up to 6 months).
When ready to bake, preheat the oven to 180°C, Gas Mark 4. Line 2 baking trays with baking parchment.
Remove the dough from the freezer and leave for 5 minutes, then slice into 1.5cm discs. Arrange on the trays with plenty of space between them (they will spread slightly).
Top each cookie with a marshmallow half and bake for 13-15 minutes until golden.
Leave on the tray to cool completely. For a neat finish, use a large cutter to shape the cookies as they cool by rotating it around them while still warm. Serve warm, if liked.

Typical values per (for 18) when made using specific products in recipe