• 150 grams plain flour

• 50 grams cocoa powder

• 1/2 teaspoon coffee powder (optional)

• 1/2 teaspoon bicarb soda

• 1 teaspoon salt

• 100 grams 70% dark chocolate, melted

• 120 grams butter, cut into chunks

• 100 grams brown sugar

• 65 grams caster sugar

• 1 extra large egg

• 2 teaspoons vanilla extract/essence or rose water 

Stir Throughs

• 60 grams dark chocolate chips/bits

• 75 grams salted peanuts, lightly toasted

• 20 grams Cadbury Turkish Delight, cut very finely

• 85 grams dark chocolate melts (for the middle) or approx 26, 2 per cookie

• 25 grams mini marshmallows (approx 70, 5 per cookie)

1. Toast the peanuts (optional): Preheat the oven to 190ºC. Line a small baking tin with baking paper and tip in the salted peanuts. Bake until lightly toasted. This should be between 6-10 minutes.

Prepare the dry ingredient

2. Sift together the flour, cocoa powder, coffee powder, bicarb and salt. Set aside.

3. Add the turkish delight, piece by piece to the dry ingredients. Set aside.

Make the cookie batter

4. Melt the dark chocolate in the microwave on the melt setting (do not overheat). Stir until it’s smooth. Set aside to cool.

5. In a stand mixer using the paddle attachment add the butter, brown sugar and caster sugar. At first, beat slowly until the butter has softened, so that the sugar doesn’t fly everywhere. Once the butter has softened turn the beater up and beat for 5 minutes, until the mixture is light in colour and very fluffy. Periodically stop the mixer and scrape down the sides of the bowl to ensure the butter and sugar is well incorporated.

6. After 5 minutes of beating, add the cooled melted chocolate and beat slowly until it’s completely combined with the butter.

7. Then add the egg and vanilla. Beat slowly until it’s completely combined.

8. Keep the mixer on a low speed and add the dry (flour) mix one tablespoon at a time.

9. Turn the mixer off and throw in the rest of the Stir Throughs- milk chocolate chips and peanuts. Mix using a spatula.

10. Place mixture in the fridge to firm up for at least 1 hour.

Form the cookie balls and refrigerate or freeze

Note: you can form the cookie balls, refrigerate and bake the same day OR you can freeze on a tray then transfer to a container and freeze the balls for up to 2 months.

11. Line a large baking tray or container with baking paper.

12. Lightly flour your hands and measure out 60 grams of mixture and roll into a ball. 

13. Using your thumb create a hole in the middle of the cookie ball, then add 2 dark chocolate melts. Maneuver the cookie mixture to cover the chocolate melts and create a ball.

14. Once all the cookie balls have been prepared, place the baking tray or container in the refrigerator or freezer.

Bake the cookies

15. Preheat the oven to 190ºC on the bake/convection setting (not fan forced).

16. Because the cookies are very cold and in a ball, they won’t spread very much so you can place them on the tray about 4 cms apart on the baking tray. On a standard size baking tray I bake 6 cookies at a time.

17. Bake the cookie balls in the oven for 15 minutes. Don’t press down or flatten. 

18. After 15 minutes remove the cookies from the oven and turn your oven onto a Low Grill setting.

19. Add 5 of the mini marshmallows on top of each cookie and grill until they are lightly toasted. Do not walk away as the marshmallows can burn very quickly and it only takes a minute.

20. Remove the cookies and allow them to cool on the baking tray. The cookies are best eaten warm or at room temperature. You can slightly heat them in the oven.

The cookies will store in an airtight container for about 5 days but trust me they won’t last that long.

Enjoy xx