Yeah Baby! I love Geek Cake Club Saturday.
I absolutely adore scouring my recipes and Pinterest looking for bakes I want to try and share with you – I hope you are loving Geek Cake Club just as much as I am because I have about 100 recipes already worked out that I want to do posts on. I am pleased to confirm that GCC is definitely here to stay.
Crack cookies are one of my favourite and probably easiest cookies to make.
They are everything good about cookies. The dough is soft and sweet, the chocolate is creamy, the frosties add a bit of crunchy stickiness and the mallows are gooey. There is nothing this cookies is missing…it’s lush!
Now you should know right from the outset these are not pretty, uniform biscuits. These delicious bad boys are big gnarly hunks of cookie that quite often fall apart when you try and peel them from the baking sheets, but I don’t even care they are still GORGEOUS!!!!
I promise where they fail in the style department they more than make up for in taste.
Give them a go they are so fast and are incredibly addictive.
115g Unsalted Butter at room temperature
250g Caster Sugar
110g Light Brown Sugar
1 tsp Vanilla Extract
190g Plain Flour
1/2 tsp Baking Powder
1/2 tsp Bicarb of Soda
1/2 tsp Salt
120g Milk Chocolate chopped into small chunks
55g Mini Marshmallows
Preheat oven to 175C
In a large bowl beat the butter with an hand held electric mixer until creamy and light. Add both the sugars and beat until the mixture comes together.
Add egg & vanilla to the butter mixture and using the hand held whisk beat until well combined
In a small bowl measure out the flour, baking powder, baking soda, and salt. Gradually add the flour to the butter mixture beating after each addition using the hand held whisk until a soft cookie dough is formed.
Using a wooden spoon stir in the Frosties, chocolate chunks and mini marshmallows.
Measure out a tablespoon size of dough, then use your hands to form the dough into balls before placing on the baking sheets a good distance apart. The cookies really spread so leave lots of room.
Bake for 12-14 minutes or until the cookies are just lightly golden on the edges. Be careful not to over bake.
Remove from the oven and allow to cool on the baking sheet for 10-15 minutes. Using a fish slice very gently ease the cookies off the baking sheets before placing on a cooling rack. There will be breakages so don’t worry about it…I like to think of those as testers for me to eat.
Allow to cool completely then scoff the lot!