SESAME SMORES COOKIES

These Sesame Smores Cookies truly taste like an elevated, gooey, warm Snickers, complete with an irresistible molten marshmallow center! Plus, they’re made in the air fryer for an easy, delicious treat. Perfect for Halloween and Bonfire Night, these cookies are a must-bake! Since graham crackers aren’t really a thing in the UK, I opted for the delish Lu Le Petit Beurre, bringing buttery and salty goodness to the mix. And the malt powder adds just the right subtle oomph! Trust me, you’ll want to make a batch of these.

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SESAME SMORES COOKIES

MAKES 9-10// MADE IN 1 HR + FREEZING TIME//EASY// SWEET

Ingredients:

• 115g unsalted butter

• 100g dark brown sugar

• 100g golden caster sugar

• 3 tbsp sesame or tahini paste

• 1 large egg + 1 egg yolk

• 1 tsp vanilla extract

• 1/2 tsp baking soda

• 150g plain flour

• 60g malt powder (e.g., Horlicks)

• 100g dark chocolate, roughly chopped

• 60g butter biscuits (e.g., Lu Le Petit Beurre), finely chopped

• 80g mini marshmallows, frozen

• Sea salt, for sprinkling

Method:

1. Melt the butter in a medium pan over medium heat for 3-5 minutes until it turns a rich caramel colour and starts to smell nutty. Pour into a large mixing bowl.

2. Add the dark brown sugar and golden caster sugar to the browned butter, mixing until well combined. Stir in the egg, egg yolk, vanilla extract, and sesame or tahini paste until smooth.

3. Add the baking soda, a pinch of salt, and the malt powder. Fold in the plain flour until just combined.

4. Incorporate most of the chopped dark chocolate and finely chopped butter biscuits, leaving a small portion for topping.

5. Using an ice cream scoop, portion the dough into 9-10 balls. Make an indentation in each ball with your thumb and fill with 6-8 mini marshmallows. Carefully wrap the dough around the marshmallows to fully encase them, shaping the dough into a smooth ball.

6. Place the dough balls on a lined baking sheet, then top with the reserved chocolate and biscuit crumbs. Freeze for at least 1 hour (or up to 24 hours for better shape).

7. Preheat your air fryer to 160°C. Bake the cookies for 11-13 minutes, or until golden brown, with firm edges and melted marshmallows peeking through. If you don’t have an air fryer, wack your oven up to 180c and bake them for 10-12 minutes.

8. Remove from the airfryer and allow the cookies sit 5 minutes before transferring to a wire rack. Sprinkle with sea salt and allow to cool slightly. Enjoy them warm.