Double Chocolate and Marshmallow Cookies

This recipe is from a Patrick Cox cookbook I got from a co-worker as a Secret Santa gift. They have a great texture, and I love the bitterness that comes with all of the dark chocolate. According to the recipe, it’s only supposed to make 24 cookies, but I easily got three dozen out of it using my cookie dough baller.

Yes, this is a UK recipe, so everything is done by weight. So all of you back in the States, come to the dark side – get a set of scales (mine was pretty cheap). Or, you can have a go at converting the measurements using the Weight Conversions pages I’ve started compiling – the links are in the menu at the top of the page.


  • 75 grams plain (dark) chocolate, broken into pieces
  • 125 grams butter, softened
  • 200 grams brown sugar
  • 1 egg
  • 4 Tablespoons milk
  • 1 teaspoon vanilla
  • 150 grams flour
  • 100 grams unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 150 grams dark chocolate chips
  • 75 grams marhmallows
  • 2 teaspoons water


1. Preheat the oven to 400°F (200°C), and line two baking sheets with baking paper.

2. Melt the plain (dark) chocolate in a bowl placed over a pan of simmering water. Be sure not to let the water boil, or let any water drip into the chocolate, or it will seize and be ruined. Stir the chocolate pretty constantly to avoid burning it. Once the chocolate is melted, set it aside to cool.

3. In a large bowl, cream the butter and sugar. Then add the egg, milk, and vanilla. Continue to mix until combined.

4. Add the melted chocolate, and mix until everything is combined. Sift in the flour, cocoa powder, and baking powder. Finally, mix in the chocolate chips. The resulting dough will have a really gooey, paste-like consistency.

5. Using a cookie dough baller, place balls of dough onto your prepared baking trays. Bake for 12 minutes, until firm to the touch. I would recommend rotating the trays halfway through baking so that they all bake evenly.

6. Allow the cookies to cool on the tray for about 5 minutes, then transfer to a wire rack to cool completely.

7. In a small saucepan over low heat, combine the marshmallows and water. Stir constantly until the mixture is melted. Once melted, drizzle the marshmallow over the cooled cookies. If it starts to set up in the pan, return to the heat and add a few more drops of water until it reaches a drizzling consistency again.


S’mores Cookies

Every kid in America has had a s’more at some point in their life. There’s just no avoiding the warm gooey mess that makes up the campfire treat. I decided to introduce my coworkers to the wonder that is the s’more through these cookies. (That and I had a ton of graham crackers I needed to use up!) They’re essentially an adapted chocolate chip cookie recipe, so it may seem pretty familiar!


  • 1 3/4 cups flour
  • 1 cup graham cracker crumbs (you can substitute plain digestive biscuits for this)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (230 grams) butter, at room temperature
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • mini marshmallows
  • 1 cup chocolate chunks, plus extra to top the cookies


1. Cream the butter and sugars, then slowly add in the eggs and mix well.

2. Add in the baking soda, salt, vanilla, and graham cracker crumbs. Once everything is well combined, slowly mix in the flour. Finally add in the chocolate chips.

3. Cover and chill the dough in the fridge for about an hour. Then preheat the oven to 375°F (190°F).

4. Place balls of the chilled dough onto a cookie sheet, leaving about 1 1/2 inches in between each. I find it easiest to use a dough baller to keep everything the same size, and you don’t get dough all over your hands. 

5. Bake the cookies for 6-8 minutes until they’re set at the edges, but the middle is still really gooey. Open the oven and slide out the pan enough for you to work on, then quickly place three marshmallows and three chocolate chunks on the center of each cookie, then return to the oven and bake for about another 2-3 minutes until done.

6. Allow the cookies to cool on the tray for about 5 minutes, then transfer to a wire rack to cool completely.