This is a paid collaboration with Coconut Organics.
S'mores season is among us and what better way to celebrate than with s'mores inspired cookies?! I think it's pretty clear that I love making cookies and sharing them with you here on my blog, not to mention their always a hit with my family. However, I love experimenting with different flavours and the thought of adding marshmallows and chocolate chunks to these cookies hit me with excitement. I seriously can't wait to make these all season.
To make these cookies even more indulgent and fun, I added one of my favourite vegan ice cream brands, Coconuts Organic, to the equation. So hear me out.. chocolate chunks, marshmallows, caramel ice cream ... is this not just heaven?
If you're interested in more s'mores inspired treats, check out this delicious granola recipe I came up with a few months ago!
- S'MORES INSPIRED COOKIE SANDWICHES -
You will need:
- 1 cup plain flour
- 1/2 cup vegan butter
- 1 cup light brown sugar
- 1 tsp vanilla extract
- 1/4 cup almond milk (or any other non dairy milk)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 a bar of dark chocolate, cut into tiny chunks (or dark chocolate chips)
- 1/2 cup vegan mini marshmallows
- Coconuts Organic double caramel ice cream
- Coconuts Organic choc orange swirl ice cream
Method:
1. Preheat the oven to 180C and line a baking tray with parchment paper.
2. Sieve the plain flour into a large mixing bowl and combine it with the baking soda and baking powder.
3. In a smaller bowl, cream together the butter and light brown sugar until light and fluffy. Pour in the milk and vanilla extract and mix again until well combined.
4. Slowly pour the wet ingredients into the same bowl as the dry ingredients and mix them together until completely combined.
5. Cut up half of the dark chocolate bar into tiny chunks (or use a large handful of dark chocolate chips) and pour them into the mixture along with the mini marshmallows. Fold the chocolate and marshmallows into the mixture with a wooden spoon or spatular.
6. Scoop around 1 tbsp worth of mixture onto the lined baking tray. Repeat this for every cookie, making sure they are all around the same size. The mixture should be quite wet so shape them as best as you can and make sure they aren't too wide as they will grow a lot.
7. Place in the oven for 15 - 20 minutes, checking on them often. Once they look golden, remove the cookies from the oven and leave to cool for at least 20 minutes. This gives them time to harden as they will be very soft when removing them from the oven.
8. Once the cookies have completely cooled, grab your Coconuts Organic ice cream from the freezer. You could use both flavours and alternate between each cookie, or you could just use one flavour, completely up to you.
9. You could either scoop the ice cream out of the tub and sandwich it between the cookies that way OR my favourite way is to grab a sharp knife and slice the actual tub of ice cream and place it onto the cookie (like in this video) and peel around the cardboard so that there is an even amount of ice cream between the cookies.
I alternated between both flavours of ice cream as they are both so delicious. You can find Coconuts Organic double caramel ice cream and choc orange swirl ice cream in Tesco, although they have other flavours available on Ocado.
This sweet treat is honestly so yummy and I'll definitely be making it all year round as ice cream doesn't just have to be a summer time treat!
What's your favourite sweet treat?
Love Always,
Shannon x
*this post contains gifted items and is a paid collaboration, all opinions are my own.
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