125 g unsalted butter

100 g light brown soft sugar

75 g granulated sugar

1 medium egg

1 tsp vanilla extract

300 g plain flour

1.5 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp sea salt chunks

150 g milk chocolate chips/chunks

150 g dark chocolate chips/chunks

3 medium egg whites

100 g caster sugar (for meringue)

1 tsp vanilla extract (for marshmallow)

100 g caster sugar (for syrup)

65 ml water

200 g chocolate spread

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Preheat oven to 200ºC/180ºC fan. Line two to three trays with parchment paper.
In a large bowl, beat butter, light brown sugar, and granulated sugar until creamy.
Add egg and vanilla extract; beat until fully incorporated.
Stir in flour, baking powder, bicarbonate of soda, and sea salt until dough forms.
Mix in milk and dark chocolate chips until evenly distributed.
Scoop dough with a 5cm scoop onto lined trays.
Bake for 11-13 minutes until golden brown. Cool completely on trays.
For marshmallow: Whisk egg whites until stiff peaks form.
Gradually add 100 g caster sugar, 1 tsp at a time, whisking continuously.
Whisk in vanilla extract; keep whisking slowly to maintain movement.
In a pan, combine remaining 100 g caster sugar and water; heat on low to dissolve.
Increase heat, boil to 113ºC, then drizzle syrup into meringue while whisking at high speed.
Whisk for 5 more minutes until glossy and smooth.
Assembly: Pipe chocolate spread onto half of the cookies.
Pipe marshmallow on top of the chocolate spread.
Sandwich with remaining cookies to form s’mores cookies.

For a vegan version, use vegan butter, aquafaba instead of egg whites, and dairy-free chocolate spread.
Chill dough for 15-20 minutes before baking to reduce spreading.
Store in an airtight container for 3-4 days at room temperature, or refrigerate for longer freshness.
Reheat briefly in the microwave to soften the marshmallow and chocolate.