School holidays and I’m baking in my kitchen with my little grandson. He loves cooking and helping out, love his stackability. We sat down the first day and made a list of what he’d like to cook. He ran off and grabbed some cookbooks off my bookcase but couldn’t find what he was looking for. I asked him to describe to me what he wanted to make. LOL Chocolate Chip Cookies with Marshmallow Filling. He told me he saw them on Pinterest. ahahaaa not bad for six years old. Wish we had Pinterest when I was 6.
Anyway, I decided to join two of my recipes together for him. We made the cookies first and then the marshmallow. These cookies are soft cause that’s the way he likes them. He wanted to leave the marshmallow white, but you could add colour. I was surprised he wanted to leave it white when I have so many colours to choose from. But there you go, he said: “I think they look better with white Nan.”
So cute, he tells me he wants to be a cooker when he grows up, just like me. Nawww he’s crazy lol.
- 220 g Butter, room temperature
- 200 g Brown Sugar
- 90 g Sugar
- 2 Eggs
- 2 tsp Vanilla
- 380 g Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp salt, pink Murray or good quality flaked
- 200 g Chocolate Chips
- Preheat oven to 180 °c.
- Grease and line three baking trays (or if you have USA pans you don't have to grease or line)
- In a large bowl, cream butter and sugar for 5 minutes, until light and fluffy.
- Add eggs one a time, creaming after each addition.
- Add in the vanilla then stir in flour, baking soda, baking powder, and salt. Fold in chocolate chunks or get the kiddies to pop them on top of the cookies just before they go into the oven as we did.
- Chill for 15 minutes or longer if your mix is still too soft.
- Drop on cookie sheet. Bake until golden brown. Will take between 10 and 15 minutes depending on the size you made them.
- Remove from oven and
sitthe trays on a baking rack for 5 minutes before removing the cookies with a spatula.
- Preheat the oven to 180°c
- Grease and line three baking trays (or if you have
USApans you don't have to grease or line just pop the cookie dough straight on like we did)
- Place butter, sugar and vanilla into the TM bowl. Cream together for 1 minute/Speed 4.
- With the TM still running, add the eggs, one at a time through the hole in the lid and continue mixing on Speed 4/ 20 seconds.
- With a spatula lift the butter mix from the base of the bowl and scrape down the sides then add the plain flour, baking powder, baking soda and salt and knead on Interval Speed/20 seconds.
- Add the chocolate chips and stir on reverse speed + 3 / 4 seconds or leave the chips until the end and decorate the tops of the cookies just before they go into the oven as we did.
- Place the Thermomix in the fridge for 15 - 30 minutes for the dough to firm up a bit making it easier to spoon out later. Even overnight is ok.
- Using a Tablespoon drop spoonfuls of dough onto the cookie sheet leaving room for them to spread while baking.
- (This is where you pop on your chocolate chips if you didn't fold them through
- Pop them in the oven and bake till golden brown. It will take between 10 and 15 minutes depending on the size you make them.
- Remove from oven and set the trays on a baking rack for 5 minutes before removing the cookies with a spatula.
I use gelatine leaves rather than powder in my recipes if I can help it. The flavour is much nicer from leaves.
- 3 titanium-strength gelatine leaves or 15 g of gelatine leaves (bloomed)
- 80 g caster sugar
- 35 g Glucose
- 1 tsp or 5 g vanilla bean extract
- 100 gm of water
- Place your gelatin leaves in a small bowl with cold water (just enough to cover) and leave to bloom. If you do this first, they'll be ready for when you have to use them down the track.
- Weigh the remainder of the ingredients into the TM bowl set to 100c/4 mins/sp 1.
- When the time is up, take the gelatine leaves and squeeze out the water then place the gelatine into the hot liquid in the TM bowl.
- Put the butterfly in place and whisk on sp 3.5/7 minutes.
- I leave the MC out because you want as much air to be incorporated into the mix as you can. If it starts to splash a little through the hole in the lid, I add a small sieve on top, and that stops it or use your TM basket as others do. The temperature will start to fall over this period, and you need to work with it before it goes completely cold. Too hot and it will be too runny too cold, and it will be too set. Just like jelly. 😉
- Place it into a piping bag with a small nozzle and pipe out onto each biscuit. If you find your marshmallow is starting to set, pop it in the microwave for no longer than 5 seconds, it will loosen it up making it easy to pipe again.
Here are some of my favourite things I used for this recipe.
USA cookie sheets. No need to grease or line these trays for these cookies.
Silicon Piping Bags. These bags are flexible, easy to clean and go in the dishwasher. Brilliant.
Square Silicone Cake Mould. Even though in this recipe we don’t need to pop this in the oven, this mould can take the temperature that any cake would need. On writing this post I noticed they’re on Sale from this supplier. Bonus hey.
Love cookies? I have loads of recipes, here’s another of my grandson’s favourites Cornflake Cookies