Smore chocolate cookies

Happy Saturday everyone!!

It is such a beautiful day in Johannesburg. We plan on spending some time outside today, I’m thinking maybe having a lovely picnic, we’ll see.

A few weeks ago I laid down on the grass in our garden, just looking up at the sky, it felt so incredible and peaceful. It still shocks me that something as simple as that brought me so much of clarity.

I finally understand why people are crazy over camping trips, I can’t wait to go on one with my family.

These smore cookies are going to be at our picnic today, this was a recipe I struggled with recently and I’m so glad it worked out – FINALLY!

These cookies have crispy edges, soft centre’s, toasted marshmellows and loads of chocolate! It is absolutely divine and one for the cookie jar!

Also these images are just my favourite thing over, Iove how comfortable I’m getting with my camera, shooting in manual mode gave me serious anxiety! But I’m glad I never gave up and trust me there were many times I wanted too!

Let me know what you think of these photos and what you enjoy doing to relax 😌 and keep sane of course 😉.

Loads of chocolate
Sooo gooey!

Smore Cookies


130g unsalted butter, softened to room temperature

100g granulated sugar

100g packed light or dark brown sugar

1 large egg, at room temperature

1 teaspoon vanilla essence

130g cake flour

55g cocoa powder

1 teaspoon bicarbonate of soda

Pinch of salt

1 cup dark chocolate chips, plus extra for topping

1 cup mini marshmallows

Blow torch, optional


Beat the butter, and sugars together until fluffy and light in color.

Beat in the egg and vanilla essence.

In a separate bowl, whisk in the cake flour, cocoa powder, bicarbonate of soda and salt together.

Slowly pour the dry ingredients into the wet ingredients. Beat until combined.

Fold in the chocolate chips.

Using a tablespoon, scoop 2-3 tablespoons of cookie dough and roll into balls and place in a baking tray prepared with baking paper. Do this with the remaining dough

Cover with plastic wrap and refrigerate for 4 hour.

Preheat oven to 180°C. Line a large baking tray with baking paper.

Arrange cookies onto the baking tray 5 cm apart. Bake for 15 minutes.

Remove from the oven and add on mini marshmellows and extra chocolate chips.

If you have a blow torch you can use it to roast the marshmellows.

Store in an airtight container and enjoy!

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