S’mores Spiderweb Cookies

Serves 15

INGREDIENTS

• 150g unsalted butter, room temperature
• 100g caster sugar
• 150g light brown sugar
• 1 medium egg, room temperature
• 200g self-raising flour
• 50g cocoa powder
• 50g milk chocolate buttons, chopped into chunks
• 50g digestive biscuits, chopped into chunks
• 100g white mini marshmallows
• edible eyes

METHOD

1. Preheat the oven to 200°C/180°C fan and then line two large baking sheets with greaseproof paper.
2. Cream the butter and two sugars together in a large mixing bowl until well combined. Then mix in the egg. Then add the flour and cocoa powder and fold everything together to make a thick chocolate cookie dough.
3. Fold in the chocolate buttons, biscuit chunks and 30g of the mini marshmallows.
4. Scoop up heaped tablespoons of dough and roll into balls. Repeat until all the dough is used – 15 balls in total. Place the balls on the baking sheets, leaving 8cm space between each so they have room to spread out.
5. Bake for 8–10 minutes until firm around the edges then leave the cookies to cool.
6. Place the remaining marshmallows in a heatproof bowl and microwave for 30-seconds until melted and puffed up. If cool enough to touch, using your fingertips, grab a small amount and pull it apart to create a spiderweb effect. Drape the web over a cookie, wrapping it under the bottom. Repeat until all the cookies are covered in webs.
7. Decorate with edible eyes to bring the spiders to life, then tuck in and devour!

TIP: If the melted marshmallow becomes too sticky and is difficult to work with, just pop it back in the microwave for another 10 seconds.

Try this seasonal twist: Swap the spiderweb decoration for chocolate stars and edible gold dusting for a dazzling Bonfire Night treat.