Home > Eat > Recipe > Recipe: Mookies

Recipe: Mookies

baking
dessert
snacks
Loading...

This recipe comes to Khoollect from Oonagh Simms, author of the new sweets cookbook, The MarshmallowistHere’s what she said about this recipe:

‘Ever since the celebrated New York ‘cronut’ rocked up to the pastry party, the pressure has been on to create an equally successful hybrid. So hold on to your waistbands, because here it is: the marshmallow-cookie Mookie, or as lovely Yorkshire friends and family call it, the Mucky (you have to at least attempt a Yorkshire accent here, please). I’m sure you’ll agree it is a far more appropriate name for such a naughty little treat.’

Mookies

Photos by

Helen Cathcart

Loading...

Preparation Time1 hour 15 MINUTES

Cooking Time10-12 MINUTES

Resting Time10 MINUTES

ServesMakes 12

LevelMedium


ingredients

150g salted butter, softened

100g light brown muscovado sugar

80g granulated sugar

2 medium eggs

2 tsp vanilla bean paste

250g plain flour, plus more to dust

1⁄2 tsp bicarbonate of soda

1 tsp coarse sea salt

200g good-quality dark chocolate, chopped into chunks

100g marshmallows, any flavour

Photos by

Helen Cathcart

1

Place the butter and both sugars into the bowl of a stand mixer and cream together until light and fluffy. Then slowly beat in the eggs one at a time and add the vanilla on a medium speed.

2

Remove the bowl from the mixer, gradually sift in the flour, bicarb and salt and fold in carefully with a wooden spoon. Once fully mixed, toss in the chocolate chunks and stir until just combined; try to avoid over-mixing here, or the gluten in the flour develops and your Mookies become hard and tough.

3

Scrape out the mixture on to a floured work surface, divide in half and roll each into a 30cm-long sausage shape. Wrap in cling film and place in the fridge for a minimum of one hour to firm up.

4

Preheat the oven to 190°C/gas 5, and line a 44 × 37cm baking tray with baking parchment.

5

Cut each dough sausage into 12 slices, each about 2.5cm wide, to make 24 slices in total, and flatten them down using the palm of your hand. Place a marshmallow carefully in the centre of one slice, cover with another piece of dough roughly similar in size to the first and press together. Repeat until you’ve used up all your dough, and place the Mookies on the prepared tray.

6

Bake in the preheated oven for 10–12 minutes, until lightly browned on the edges and soft and mallowy in the centre. Let your Mookies sit in the tray to firm up slightly before transferring to a cooling rack.

SHOW MORE
SHOW LESS

Preparation Time1 hour 15 MINUTES

Cooking Time10-12 MINUTES

Resting Time10 MINUTES

ServesMakes 12

LevelMedium


ingredients

150g salted butter, softened

100g light brown muscovado sugar

80g granulated sugar

2 medium eggs

2 tsp vanilla bean paste

250g plain flour, plus more to dust

1⁄2 tsp bicarbonate of soda

1 tsp coarse sea salt

200g good-quality dark chocolate, chopped into chunks

100g marshmallows, any flavour

Photos by

Helen Cathcart

1

Place the butter and both sugars into the bowl of a stand mixer and cream together until light and fluffy. Then slowly beat in the eggs one at a time and add the vanilla on a medium speed.

2

Remove the bowl from the mixer, gradually sift in the flour, bicarb and salt and fold in carefully with a wooden spoon. Once fully mixed, toss in the chocolate chunks and stir until just combined; try to avoid over-mixing here, or the gluten in the flour develops and your Mookies become hard and tough.

3

Scrape out the mixture on to a floured work surface, divide in half and roll each into a 30cm-long sausage shape. Wrap in cling film and place in the fridge for a minimum of one hour to firm up.

4

Preheat the oven to 190°C/gas 5, and line a 44 × 37cm baking tray with baking parchment.

5

Cut each dough sausage into 12 slices, each about 2.5cm wide, to make 24 slices in total, and flatten them down using the palm of your hand. Place a marshmallow carefully in the centre of one slice, cover with another piece of dough roughly similar in size to the first and press together. Repeat until you’ve used up all your dough, and place the Mookies on the prepared tray.

6

Bake in the preheated oven for 10–12 minutes, until lightly browned on the edges and soft and mallowy in the centre. Let your Mookies sit in the tray to firm up slightly before transferring to a cooling rack.

SHOW MORE
SHOW LESS

This recipe comes to Khoollect from Oonagh Simms, author of the new sweets cookbook, The MarshmallowistHere’s what she said about this recipe:

‘Ever since the celebrated New York ‘cronut’ rocked up to the pastry party, the pressure has been on to create an equally successful hybrid. So hold on to your waistbands, because here it is: the marshmallow-cookie Mookie, or as lovely Yorkshire friends and family call it, the Mucky (you have to at least attempt a Yorkshire accent here, please). I’m sure you’ll agree it is a far more appropriate name for such a naughty little treat.’

Mookies

1

Place the butter and both sugars into the bowl of a stand mixer and cream together until light and fluffy. Then slowly beat in the eggs one at a time and add the vanilla on a medium speed.

2

Remove the bowl from the mixer, gradually sift in the flour, bicarb and salt and fold in carefully with a wooden spoon. Once fully mixed, toss in the chocolate chunks and stir until just combined; try to avoid over-mixing here, or the gluten in the flour develops and your Mookies become hard and tough.

3

Scrape out the mixture on to a floured work surface, divide in half and roll each into a 30cm-long sausage shape. Wrap in cling film and place in the fridge for a minimum of one hour to firm up.

4

Preheat the oven to 190°C/gas 5, and line a 44 × 37cm baking tray with baking parchment.

5

Cut each dough sausage into 12 slices, each about 2.5cm wide, to make 24 slices in total, and flatten them down using the palm of your hand. Place a marshmallow carefully in the centre of one slice, cover with another piece of dough roughly similar in size to the first and press together. Repeat until you’ve used up all your dough, and place the Mookies on the prepared tray.

6

Bake in the preheated oven for 10–12 minutes, until lightly browned on the edges and soft and mallowy in the centre. Let your Mookies sit in the tray to firm up slightly before transferring to a cooling rack.

SHOW MORE
SHOW LESS
Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
comments
Leave A Comment

Aoife 2 years ago

Ooh yum, cannot wait to try this out! So indulgent 😀

RSS feed for comments on this post. TrackBack URL

baking

MORE RECIPES WITH baking

dessert

MORE RECIPES WITH dessert

snacks

MORE RECIPES WITH snacks

instagram

join us on instagram

instagram

join us on instagram
Skip to toolbar