Strawberry Marshmallow Fluff Cookies
A very moreish crisp on the outside, chewy in the middle type of cookie. Strawberry flavoured chocolate bits and gooey strawberry flavoured Marshmallow Fluff in the middle make them a real crowd pleaser.
Choclette @ Tin and Thyme
light muscovado sugar
medium to large egg
(half wholemeal, half plain)
strawberry flavoured milk chocolate
(I used a Godiva bar) - chopped
16 - 18
strawberry marshmallow fluff
Cream the butter and sugar together until light and fluffy.
Beat in the egg.
Sieve in the flour and baking powder, then add the oats and stir until just mixed.
Stir in the chocolate bits.
Roll teaspoonfuls of the mixture into balls and place half, well apart, on a lined baking tray.
Press a dent into the middle as if you were making thumbprint biscuits and fill with the marshmallow fluff.
Make a thumbprint in the remaining balls and flatten them slightly as you go. Place over the cookies on the tray, covering the marshmallow fluff and seal the sides with your fingers.
Bake at 180C for 12-15 minutes depending on how crunchy or chewy you like your cookies. They should be just turning golden.
Place on a wire rack to cool.
Makes 16-18 large cookies.
Can easily be adapted to use plain, milk or white chocolate and original marshmallow fluff.
Recipe from Choclette @Tin and Thyme