Ingredients

  • 200g flour
  • 120g cracker crumbs
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp of cinnamon
  • 180g room temperature Kerrygold Pure Irish Unsalted Butter
  • 100g castor sugar
  • 100g light brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 170g chocolate chips
  • 60g mini marshmallows
  • 1 bar of dark chocolate roughly chopped

Directions

  1. Preheat the oven to 200˚c (fan) and line a large baking sheet with greaseproof paper
  2. In a large bowl beat the Kerrygold butter and sugars together, then beat in the eggs.
  3. When the mixture is combined and smooth, mix in the rest of the ingredients.
  4. Lay a large piece of cling film out onto a worktop and put the cookie mixture onto the cling film, shape it into a long sausage shape 2 inches thick, roll it up in the cling film and pop into the fridge to firm up for a bit.
  5. Unwrap the cookie dough from the cling film and cut into 2 cm discs and place on the tray.
  6. Cook for 10 minutes, let them rest for a minute when you take them out, then using a slice place the cookies on a wire rack

Delicious eaten warm or cold!

Tip: The cookie dough freezes well if you want to only make half a batch.

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