Our two favourite things, marshmallows and cookies. 

And now you can combine the two of them and make delicious cookies from the comfort of your home.  A great new cookbook has been launched today and comes from The Marshmallowist, who are experts in creating the most delicious marshmallow ever. Trust me, I've sampled all the flavours and they are divine. The leading lady, Oonagh Simms, is a Paris-trained patissiere and after selling her uniquely flavoured marshmallows on London’s iconic Portobello Road has created a cookbook to enable us all to enjoy the delightful recipes that can be made using marshmallows. And she's been kind enough to share some of her recipes with us to celebrate the launch of the book. Prepare to start drooling over these marshmallow cookies. Introducing Mookies... (This recipe makes 12) The ingredients you will need are:

• 150g salted butter, softened
• 100g light brown muscovado sugar
• 80g granulated sugar
• 2 medium eggs
• 2 tbsp vanilla bean paste
• 250g plain flour, plus more to dust
• ½ tbsp bicarbonate of soda
• 1 tbsp coarse sea salt
• 200g good-quality dark chocolate, chopped into chunks
• 100g chopped marshmallows, any flavour, though I’m a fan of coconut marshmallows for this

The instructions are as follows:

1. Place the butter and both sugars into the bowl of a stand mixer and cream together until light and fluffy. Then, slowly beat in the eggs 1 at a time and add the vanilla on a medium speed.
2. Remove the bowl from the mixer, gradually sift in the flour, bicarb and salt and fold in carefully with a wooden spoon. Once fully mixed, toss in the chocolate chunks and stir until just combined; try to avoid over-mixing here, or the gluten in the flour develops and your Mookies become hard and tough.
3. Scrape out the mixture on to a floured work surface, divide in half and roll each into a 30cm-long sausage shape. Wrap in cling-film and place in the fridge for a minimum of 1 hour to firm up.
4. Preheat the oven to 190C/gas mark 5, and line a 44x37cm baking tray with baking parchment.
5. Cut each douch sausage into 12 slices, each about 2.5cm wide, to make 25 slice in total, and flatten them down using the palm of your hand. Place a squidge of marshmallow carefully in the centre of one slice, cover with another piece of dough roughly similar in size to the first and press together. Repeat until you’ve used up all your dough, and place the Mookies on the prepared tray.
6. Bake in the preheated oven for 10-12 minutes, until lightly browned on the edges and soft and mallow in the centre. Let your Mookies sit in the tray to firm up slightly before transferring to a cooling rack.

Oonagh's first book offers sweet treats for every season, as well as tips on how to get your mallow just right. There’s a flavour combination masterclass, as well as recipes for sweet marshmallow-themed desserts and treats, such as a brioche loaf, rocky roads and hot chocolate: everything you possibly could need to master the marshmallow in the comfort of your own kitchen. You can buy the book for more recipes here: goo.gl/Xw0HSB