The way the cookie crumbles…

This is the third time I’ve had the insatiable urge to bake. I think baking could be a new hobby for me. Having been inspired by Savory Sweet Life and the lovely French For Cupcake, I recently decided to give it a go. I’ve tried cupcakes, so today I decided to bake some chocolate chip cookies.

I decided to make chocolate chip cookies with a little twist. In some of the cookie dough, I mixed in marshmallow pieces or chopped up bits of Bounty bar. The Bounty ones are my favourite, but then I absolutely adore coconut.


200g unsalted butter

100g granulated sugar

150g soft brown sugar

2 eggs

2 tsp vanilla extract

1/2 tsp table salt

350g plain flour (I used whole grain, but it doesn’t really matter)

1 tsp baking soda

1 1/2 tsp baking powder

100g plain chocolate, broken into very small pieces

75g dark chocolate chips (available in most supermarkets)

Handful of marshmallows, chopped into pieces (I recommend cutting using wet scissors to reduce stickiness)

One Bounty bar (both halves), chopped into pieces

Preheat the oven to gas mark 6/200°C.  Using hand-held mixer, cream the butter, granulated sugar and brown sugar for about 5 minutes until light and fluffy. Add the eggs one at a time and the vanilla essence and beat the mixture for another few minutes. Add the baking soda, baking powder and salt and beat into the mixture. Add the flour gradually, beating into the mixture until fully mixed in.

Separate half the mixture into a separate bowl. In the first bowl, add the plain chocolate and mix in until evenly distributed. Use half of this mixture to make small balls of dough and lay out evenly in a baking tray on a sheet of baking paper. Add the marshmallow pieces to the second half of the mixture and distribute evenly. Make this mixture into small balls and lay out to be baked.

In the second bowl, mix in the dark chocolate chips and Bounty bar pieces until evenly distributed. Make this mixture into small balls, ready to be baked.

Leave each tray in the oven for 12-13 minutes, or until crispy on the edges and cracked in texture. When out of the oven, leave each tray of cookies to cool for a couple of minutes, then lift the sheet of baking paper (with cookies still on top) and place on a cool, smooth surface. Cookies can be eaten warm, but are also great once cooled!

2 Comments so far
Leave a comment

Yum! Those cookies look great! 🙂

Comment by Off The Eaten Path

these look very yummy!
check out my baking blog and tell me what you think:


Comment by Michael

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