Cookies with white chocolate and marshmallows
Serves: 12 persons
Time: 30 min.
115 g soft butter
215 g sugar
1 tsk. Vanilla sugar
¾ tsk. Baking soda
¼ tsk. Nicolas Vahé French sea salt
220 g wheat flour
100 g Nicolas Vahé white chocolate / raspberry & tea
½ pose Nicolas Vahé marshmallows / strawberry
Preheat the oven to 180 ° C and cover a baking sheet with baking paper.
Whisk soft butter (it is important that it is soft and not melted) and sugar well with a hand mixer until it is light and creamy.
Put the egg in and whisk for 1 minute again.
Then add vanilla sugar, baking soda and salt and whisk again.
Sieve the wheat flour into the mixture and mix it well with a baking spatula.
Chop the chocolate and turn it carefully into the dough along with marshmallows.
Form 12 small balls of dough with a spoon and place them on the baking sheet.
Only bake six pieces at a time and make sure there is plenty of space between them as they flatten out during baking.
Bake them for 10-12 min. until they are golden at the edge. It is important that they are still soft when you take them out of the oven, as they become crispy when they cool. Let them cool down on a baking rack.
TIP The dough can be frozen in balls and baked frozen for 12-14 minutes.