The last time I visited my sister we made these cookies. The ones with the hundreds and thousands did not look very good but they were by far the best ones. This recipe is really simple to make.
Crispy chewy cookies cooling on the rack, can’t wait to eat them
Preparation Time: 10 minutes
Cooking Time: 12 minutes per batch
Serves: 20 cookies
520g plain flour
1 teaspoon baking soda
1 teaspoon salt
340 grams butter melted
380 grams brown sugar
200 grams raw or white sugar
2 tablespoons of vanilla extract (this seems like a lot but trust me it’s worthwhile)
2 large eggs
2 large egg yolks
390 grams milk chocolate chips
3 tablespoons of smooth peanut butter (you can use crunchy if you prefer)
4 tablespoons of hundreds and thousands
50 grams mini marshmallows
Preheat oven to 185 degrees Celsius or 165 degrees Celsius fan forced.
Line a baking tray with baking paper.
Sift together the flour, baking soda and salt. Then set aside.
In a medium bowl, mix together with an electric mixer the melted butter, brown sugar and raw sugar until well blended.
Add the butter to the sugar and mix with an electric mixer
Beat in vanilla, eggs and egg yolk until light and creamy.
Mix in sifted ingredients until just blended.
Separate batter into three bowls. In the first bowl, add half of the chocolate chips. Stir with wooden spoon until just combined.
Mix the flour into the sugar mix, separate the mix into bowls and add in fillings for the cookies.
In the second bowl, add the remaining chocolate chips and the peanut butter. Stir with wooden spoon until just combined.
In the third bowl, add the 100s and 100s and marshmallows. Stir with a wooden spoon until just combined.
Scoop 1 tablespoon of batter and drop onto banking paper making sure there is ample room (at least 5cm) between cookies. It will take multiple batches to cook all the cookies. Bake for 12 minutes. If the edges have not slightly browned, bake for another 2 minutes. Cool on baking tray.
Space the cookies about 5cm apart as they will spread
White chocolate is a delicious alternative to marshmallows...or addition for a super decadent cookie.
You can use a mix of dark, milk, and white chocolate instead of just milk chocolate for a cookie that meets all your chocolate needs.
You can freeze this batter and bake whenever a cookie craving hits. To freeze, dollop batter onto lines tray just 2cm apart then pop tray into freezer instead of oven. After an hour you can remove the tray and individually wrap the cookies.
Do not defrost cookies just add up to an extra 3 minutes when using frozen cookie dough.