Caramilk smore cookies

Cookie dough

• 100 grams brown sugar
• 50 grams white sugar
• 65 grams softened butter
• 1 large egg
• 140 grams plain (all purpose) flour
• 1/2 tsp baking soda
• 1/2 tsp cornflour/cornstarch
• 80 grams caramilk chocolate, chopped into small pieces

Toppings

• 8 squares caramilk chocolate
• 8 marshmallows

EQUIPMENT

• Mixing bowl, large
• Electric mixer
• Baking tray
• Cling wrap

Can I add graham crackers?

Yes, of course. Traditionally graham crackers are a staple for smores, and therefore, smore cookies. Graham crackers aren’t readily available in Australia, where I’m from and I didn’t think it to be a big deal to leave them out as the marshmallows and chocolate were enough to sell it for me. If however you are able to get your hands on some graham crackers or you feel as though these smore cookies wouldn’t be the same without them then by all means try it out!
Add:
30 grams of graham crackers
If you’re a fellow Aussie, try Arnotts Marie cookies. They’re probably the closest thing to graham crackers you’ll find at your local grocery store.

How to store

You can store homemade cookies in an airtight container on your kitchen bench for up to two weeks. Make sure the cookies have completely cooled before storing.

Tips

Refrigerate your dough for as long as possible. I’ve said it before and I’ll say it again, chilling your dough before baking is vital if you want rich, gooey, thick cookies. Refrigerating the dough helps to solidify the butter, which in turn helps to prevent the cookies from spreading as much. It also helps to richen the flavour – think of it as marinating the dough. I suggest chilling the dough overnight, although you can keep the dough in the fridge for up to a week!
Don’t fiddle with your dough! Work quickly when forming the dough balls. The warmth of your hands can transfer onto your cookie dough and reverse all the time you took to cool your dough in the fridge beforehand! If you find that your dough has softened significantly, finish forming the dough balls, cover the baking tray in cling wrap, and place back in the fridge for a further 15 minutes before baking.

The rundown

• Beat together sugars and butter using an electric mixer, until consistent clumps form
  
• Add egg to the mixture and beat until mixture is consistent and fluffy
  
• Add flour, baking soda, and cornflour to the bowl and beat until combined
  Do not over mix, just enough to bind ingredients together
  
• Fold caramilk pieces into dough

• Cover bowl with cling wrap and place in the fridge to set for at least 30 minutes
  
• Once set, form dough into 8 balls and place on a lined baking tray
  
• Use thumb to a dent the top of the cookie, place 1 marshmallow in the dent and 1 caramilk square, repeat for all 8 cookies
  
• Bake at 180c/355f for 8-10 mins