Whatever you do, don't tighten your waistband - these super-sized-super-gooey cookies are the ultimate in sweet indulgence. Because the cookie dough is wrapped around a marshmallow then baked, the result is a crisp edged but melt-in-the middle cookie.
My favourite way to eat these is still warm straight out of the oven, served in a bowl with some good vanilla ice cream.
100g granulated sugar
80g light muscovado sugar
250g self-raising flour
1/2 teaspoon salt
200g dark or milk chocolate, chopped
1 packet Coconut Marshmallows (or any other flavour of your choice).
Pre-het the oven to 180 degrees Celsius, 350 degrees Fahrenheit, gas mark 4. Grease a baking tray.
Cream the butter and both sugars together until light and fluffy. Add the eggs one at a time and mix until fully incorporated.
Sift over the flour and salt and fold together to form a stiff dough, then gently mix in the chocolate and hazelnuts.
Divide the dough in two and roll out in to two sausage shapes about 25cm long each. Wrap in clingfilm and leave in the fridge to firm up for an hour.
Cut each sausage in to 6 pieces, and mould each piece of dough around a marshmallow, taking care to seal it well all the way around.
Put them on to the baking tray well spaced apart (I did mine in two batches) and bake for 10 minutes.