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Choc Chip Cookies with Marshmallow filling

A child making chocolate chip cookies

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.

Choc Chip Cookies straight out of the oven | becs-table.com.au
Choc chip cookies

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 them white when I have so many colours to choose from.  But there you go, he said: “I think they look better with white Nan.”

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Choc Chip Cookies

5 from 1 vote

5 stars tells us you love the recipe

becs-table.com.au
This Choc Chip Cookie recipe is intended to be used with the recipe for Marshmallow Filling. Together, they are a delight.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 52 minutes
Difficulty Easy
Course Snack
Cuisine American
Servings 36 servings
Method Thermomix

Equipment

  • 1 Thermomix

Ingredients
  

  • 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

Instructions
 

  • Preheat the oven to 180°c
  • Grease and line three baking trays (or if you have 6" USA pans 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.

Now for the Marshmallow

I use gelatine leaves rather than powder in my recipes if I can help it.  I think the flavour is much nicer than leaves.

Marshmallow filled choc chip cookies | becs-table.com.au
Choc chip cookies with white marshmallow
Thermomix with a sieve on top to stop splatters
TM lid with MC replaced by strainer (to allow more air in)
Marshmallow filled choc chip cookies | becs-table.com.au

Marshmallow filling for cookies

5 from 1 vote

5 stars tells us you love the recipe

becs-table.com.au
Marshmallow Filling that works well with Chocolate Chip (or other) cookies
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Difficulty Easy
Course Sweet
Cuisine American
Servings 120 g approx
Method Thermomix

Equipment

  • 1 Thermomix

Ingredients
  

  • 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 g water

Instructions
 

  • 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. They’re a great pan if you’re looking for new ones. Google them to see if you can get them near you.

Silicone 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. 

Want to know more?

Love cookies?  I have loads of recipes, here’s another of my Grandson’s favourites – Cornflake Cookies 

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