Chocolate Marshmallow Macadamia Cookies

We moved five cubic meters of dirt today from the nature strip into four newly constructed veggie planter boxes in the backyard. 
Some of the family very kindly came over to help out and the insurmountable mound was diminished to a level field in a remarkable space of time. Even Hudson got into it, taking his job very seriously… until he couldn’t be bothered walking all the way and ended up dumping tiny piles of dirt in random places along the driveway. 

When the cold had seeped from our bones and we had discarded muddy gumboots and jackets and substituted them for dressing gowns and snuggly onesies (or in Eli’s case- a rashie- don’t ask me why), it felt like the perfect time to bake.
My baking secret is pretty much this: type into Google ‘best -insert relevant food- recipe’ and choose the one with the best and most reviews. This infallible path has led me to my basic cookie recipe that I then get creative with, depending on what ingredients in the cupboard are lending the most inspiration at the time. 
Today it was marshmallows and macadamia nuts. Nothing says warm and cozy like the toasty smell of marshmallows and these cookies became gooey parcels of crunchy sweetness best consumed piping hot out of the oven. 
I find that the more crumbly and barely held together the mixture is, the better the cookie, as pockets of butter and brown sugar burst forth while baking and bubble out to create a dark caramel. 
Without further ado, here is the recipe:
Chocolate Marshmallow Macadamia Cookies
(Makes approximately 30 cookies)
250g unsalted butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla essence
1/2 teaspoon salt
1 teaspoon bicarbonate soda dissolved in 2 teaspoons hot water
1/2 cup of cocoa
2 and 1/2 cups plain flour
1 cup chocolate chunks
1/2 cup marshmallows, chopped
1/2 cup macadamias, chopped
Preheat oven to 180 degrees.
Cream together butter and sugars.
Mix in eggs, one at a time. Add vanilla.
Add salt and then bicarbonate of soda mixture. Stir together.
Combine sifted flour and cocoa and mix until just together. Add in chunky ingredients. Mixture should be still crumbly. 
Grab small handfuls and shape into rough balls. Place on baking paper on a baking tray. 
Bake for 8-10 minutes or until edges are slightly browned. 
Enjoy with a piping hot coffee…or smeared all over your face alongside a glass of warm milk. 

This recipe is adapted from this very popular chocolate chip cookie recipe over at

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