Ingredients
Scale
- 3 cups (380g) all-purpose flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 1/2 tsp. ground cinnamon
- 12 (about 3.5 oz.) whole grain shortbread cookies
- 8.8 oz. (250g) butter, at room temperature
- 1/2 cup (100g) sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1 1/3 cups (200g) chocolate chips
- 3.5 oz. (100g) mini marshmallows
Instructions
- Combine flour, salt, baking soda, baking powder and cinnamon and set aside. Crush the shortbread cookies until you get small crumbles, but not too fine. Works best with a freezer bag and a rolling pin.
- Add the butter and sugar to a large bowl and beat on high speed until light and fluffy. Add the eggs one after another and mix well in between. Add the vanilla extract and mix in. Add the flour mixture and mix in until just combined – do not overmix! Fold in the cookie crumbles and chocolate chips.
- You should let the dough cool down in the fridge for some time – makes it easier to work with – but you can also continue right away, that’s up to you. Take about 1 to 1 1/2 tablespoons of dough into your hands and press 4-5 mini marshmallows into the middle and add some more dough – make sure the marshmallows are covered completely or they will ooze out when baked. Form balls and place in a bowl or on a (wooden) plate, cover and let cool down in the fridge – they need a couple hours or over night. If you want to prepare them in advance, you can make the dough up to 2 days ahead.
- Preheat the oven to 350˚F (175°C). Place the dough balls with at least 2 inches (5cm) space in between on a baking sheet lined with baking parchment. Bake for 9-12 minutes or until golden brown. Be careful not to burn them, so keem an eye on them in the last couple minutes. Let cool down and serve. Store in an airtight container.
Notes
- Enjoy baking