• 1/2 cup granulated sugar
  • 3/4 cup brown sugar
  • 1/2 cup butter, melted
  • 1 egg
  • splash of vanilla extract
  • 1 and 1/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • dark chocolate chunks/chips
  • marshmallows
  • teddy cookies (or any other cute cookie)


  1. Combine granulated sugar, brown sugar and melted butter in a bowl and stir till combined. The texture should resemble something that looks like wet sand.
  2. In the same bowl, add in egg and vanilla extract and stir until the texture becomes a thick paste.
  3. Sift in all-purpose flour and baking soda and fold into wet ingredients. Do not over mix or it will result in a cakier texture—we want chewy cookies!
  4. Fold in dark chocolate chunks or chips (I prefer using a dark chocolate bar that I’ve chopped up as opposed to chips, but use whatever your preference is).
  5. Chill cookie dough in the fridge for at least one hour. This will allow the ingredients to mingle and result in a more toffee-like flavour.
  6. While the dough is chilling, place several marshmallows in the freezer—this is so they don’t melt too quickly in the oven while baking.
  7. Preheat oven to 175 degrees Celcius.
  8. Once dough is chilled, scoop out portions of dough that are around 60-70g. Wrap cookie dough balls around marshmallows, leaving some marshmallow exposed—it’s important to make sure the bottom of the cookie is thick enough, or else the marshmallow will leak out through the bottom.
  9. Bake cookies in the oven for 12-14 minutes or until slightly browned. Leave ample space in between your cookies as they will spread.
  10. If your marshmallows are not browned to your liking, place the cookies under a broiler until they are toasted, or if you have one, use a blowtorch to torch them lightly.
  11. Place a teddy cookie into the melted marshmallow.
  12. Allow cookies to cool for at least 15-20 minutes.
  13. You’re done!

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