- Preparation time:
- 10 mins
- Cooking time:
- 10 mins
These cookies are a twist on the classic rocky road and classic cookie.
Preheat the oven to 200'c/180'c fan/gas mark 6. In a small saucepan, melt together the butter and the dark chocolate chips
Remove from the heat and set aside to cool once it's all melted together. In a separate bowl, mix together the melted chocolate mixture with the light muscovado sugar, egg and vanilla extract
Sift together the flour, baking powder and salt in a separate bowl and then add this to the chocolate mixture mixing together until fully incorporated. Add in the white chocolate chips and the walnuts
Using a spoon, drop walnut (in shell) sized pieces on to a baking tray which is lined with parchment paper (Make sure you leave enough room between each ball as these will spread apart when baking)
Bake 8-10 minutes (8 if you prefer them slightly chewy, 10 if you're more into a crunch). Bring them out of the oven and while they're still soft, add a few marshmallows to the top of each. Transfer these to a wire cooling rack
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