S’mores Cookies

Summer is fast approaching and we’re all trying to eat better around here. There are currently only three of us in my house and we’ve been on a serious health kick.

I love food, I love healthy food, and I love vegetables. But, sometimes, a little sweet indulgence is needed to get me through those long days in the library. So, having put so much effort into eating well over the last few weeks, I thought that if I was going to give in to temptation, I’d better make it count.

I’d seen this recipe crop up a few times on Instagram on several different accounts and finally decided to give it a go. It is by far the fastest, easiest chocolate chip cookie recipe I’ve ever made, and although I’m probably biased towards whatever cookie I’m holding in my hand at the moment, I think it might also be the best.

I know that everyone is very particular about their chocolate chip cookies. There are so many, many chocolate cookie recipes out there that it’s hard to figure out which one you should go for. But, I can assure you that this recipe will not disappoint.

Seriously, these cookies are an absolute game changer. They’re huge, soft, buttery, chocolatey, marshmallowy, caramelized biscuity goodness that will take your life to another level.

I’ve used the caramelized biscoff biscuits instead of the traditional grahams crackers in these cookies (mainly due to the fact that I couldn’t find any grahams crackers in my local shop), but either one will work just as well as the other.

If you have the patience, let the dough chill in the fridge overnight or at least 30 minutes before baking. It will let the flavor become deeply caramelized, and the cookies will have more color, but slightly less spread.

I prefer to use an ice cream scoop to portion out my cookie dough mainly because 1. perfectly equal sized cookies results in less dispute in the house over who gets the biggest one, and 2. it’s a lot quicker than using table spoons and then rolling the cookie dough into a ball using your hands.


(from Seven Spoons by Tara O’Brady – makes roughly 20-25 cookies)

1 cup salted butter, chopped

3 1/4 cups all purpose (plain) flour

1 1/4 tsp baking powder

1 tsp bicarbonate of soda

1 tsp salt

1 1/2 cups light brown sugar, firmly packed

1/2 cup granulated sugar

2 eggs

2 tps vanilla extract

12 ounces, semi or bittersweet chocolate, chopped

To decorate

Mini marshmallows

Galaxy chocolate bar, broken up into squares

Biscoff biscuits or grahams crackers


  1. Preheat the oven to 180 degrees(c). Line 2 baking trays with greased proof paper.
  2. Melt the butter in a heavy bottomed saucepan over the lowest heat possible, stirring occasionally. Take care that the butter does not sizzle or bubble which means it’s losing moisture.
  3. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. Put the butter, sugars and vanilla essence in a large bowl and beat until smooth. Add the eggs, one at a time, whisking until just combined. Use a wooden spoon or silicone spatula to stir in the dry ingredients until barely blended. When things are still looking a bit floury, stir in the chocolate until all of the ingredients are just combined.
  5. Roll the dough into balls, about 3 tablespoons each or a medium sized ice cream scoop, and arrange them on the prepared trays, leaving about 3 inches between each cookie to allow room for them to spread whilst baking.
  6. Top each cookie with marshmallows, galaxy chocolate chunks and broken up biscoff biscuits and then put in the fridge for 30 minutes.
  7. Bake until the tops are cracked and lightly golden, roughly 10-12 minutes, rotating the pan halfway through. You may want to add more toppings half way through the bake to ensure the whole of the cookie is covered after spreading.
  8. Once done, remove from the oven and let them cool on the tray for 2 minutes to firm up before transferring to a wire rack to cool completely.

Triple Chocolate Chip Cookies

Happy Monday! I’m going to kick start my blog with a classic triple chocolate chip cookie recipe because, after all, who doesn’t love cookies?! (or chocolate for that matter)

Photo 09-05-2015, 18 35 41


To start this recipe I use salted butter (the stuff that is rock solid and comes in block), it’s a bit of a pain to work with HOWEVER it does result in the best cookies. If you’re super organised (unlike myself) then take the butter out the night before or a few hours before to soften to room temperature. Or, if you’re as forgetful as I am then just soften it beforehand by chopping it up then sticking it in the microwave for 15-30 seconds depending on how big the chunks are.

Photo 10-05-2015, 13 01 21

The brown sugar gives them a good spread, and that chew that I love. However don’t panic if you don’t have any/ don’t have enough, replacing the brown sugar with caster sugar will result in an equally tasty cookie (just with a slightly different texture)! Likewise, using dark brown sugar instead of light brown sugar will also work if you’re looking for more of a caramel tone, crispy edges and even chewier center.

Photo 09-05-2015, 18 29 21


This recipe should make roughly 15-20 cookies depending on how large you make them. However, if your friends are anything like my housemates then it’s probably worth doubling the mixture in order to make a decent number of cookies after they’ve ALL insisted on trying the cookie dough (after all, it is the best bit)!

So, here’s the recipe:

1/2 cup plain flour

1 cup strong white flour

1/2 cup cocoa powder

1/2 cup light brown sugar

1 cup caster sugar

1 tsp bicarbonate of soda

2 tsp cornflour

3/4 cup butter

1 large egg

2 tsp vanilla essence

2 cups chocolate (chopped) – I use a mixture of milk, white and plain chocolate

  1. Beat the butter, sugar and vanilla essence together until light and fluffy.
  2. Add the egg and beat well.
  3. Mix in the rest of the dry ingredients (flour, cocoa powder, bicarbonate of soda and cornflour) until well  incorporated. The mixture will be quite stiff.
  4. Add the chocolate chips and mix well.
  5. Chill in the fridge for 20 mins – during this time preheat the oven to 180 degrees (c)
  6. Roll the dough into balls (roughly the size of a golf ball) and then place on prepared baking tray. Make sure to leave enough room in between each cookie for inevitable spreading.
  7. Bake for ~10 minutes until the edges of the cookie are just firm to touch. *Note: the cookie will be very soft at this point, but they will begin to set as they cool down.
  8. After the cookies have cooled slightly transfer to a wire wrack to cool completely.


These cookies are best on the day they are baked but will keep for around 4 days in an airtight bag or container.